Instant Pot Hawaiian BBQ Chicken Tacos Recipe

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 37 minutes

食材

12 6 inch corn tortillas (for serving)

fresh cilantro (optional garnish)

fresh chopped pineapple (garnish)

sliced red onion (optional garnish)

Optional: cilantro lime rice!

Optional: sliced avacado

CHICKEN

1 1/2 pounds chicken breasts

20 ounces pineapple tidbits (do not drain)

1 cup BBQ sauce

3 Tablespoons brown sugar

1 1/2 teaspoons liquid smoke

1/2 cup red onion

2 Tablespoons diced jalapenos

1 teaspoon chili powder

2 cloves garlic (minced)

1 Tablespoons yellow mustard

1/2 cup water

COLESLAW

3 cups shredded cabbage coleslaw mix

1 cup purple cabbage (sliced thin)

1/2 cup shredded carrot

1/2 cup mayonnaise

2 Tablespoons white vinegar

1/2 teaspoon celery seed

1 Tablespoon sugar

to taste salt and pepper

步驟

Place chicken breasts in the bottom of the Instant Pot. Put all remaining chicken ingredients on top of chicken in the Instant Pot.

Place lid on Instant Pot. Press MANUAL or PRESSURE COOK button and set timer for 12 minutes (if chicken breasts are frozen, set timer for 22 minutes).

Once cooking time is complete, switch the valve on top to “venting” (i.e. do a quick pressure release).

Remove chicken breasts from the Instant pot and shred using two forks. Add shredded chicken back into the pot and mix with sauce in the pot until all the chicken is covered.

Prepare the coleslaw by combining the coleslaw mix, purple cabbage, and shredded carrot in a large bowl. In a smaller bowl, mix mayonnaise, vinegar, celery seed, and sugar together.

Toss dressing with cabbage mix until cabbage is covered in dressing. Season with salt and pepper.

Serve each taco with a tortilla topped with shredded chicken, coleslaw, fresh pineapple, cilantro, and onion slices. Optional: add cilantro lime rice and avacado!

營養

• 卡路里: 462 kcal
• 總脂肪: 9 g
• 飽和脂肪: 2 g
• 膽固醇: 76 mg
• 鈉: 1095 mg
• 總碳水化合物: 65 g
• 膳食纖維: 7 g
• 總糖: 34 g
• 蛋白質: 31 g