Description
These Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw are a delightful fusion of sweet and savory flavors, perfect for a quick and tasty dinner. Tender shredded chicken in a pineapple-infused sauce, topped with a zesty jalapeño ranch slaw, all wrapped in warm tortillas.
Ingredients
Instant Pot Hawaiian Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water, for thickening)
Jalapeño Ranch Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- 1 small jalapeño, seeded and minced
- salt and pepper to taste
For Serving:
- Small flour or corn tortillas
- Chopped cilantro
- Lime wedges
Instructions
- Prepare Hawaiian Chicken: In the Instant Pot, combine pineapple juice, soy sauce, brown sugar, garlic, ginger, smoked paprika, and red pepper flakes. Cook chicken on high pressure for 10 minutes. Shred chicken and thicken sauce with cornstarch slurry.
- Make Jalapeño Ranch Slaw: Mix cabbage, carrots, red onion, ranch dressing, lime juice, and jalapeño. Season with salt and pepper.
- Assemble Tacos: Fill tortillas with Hawaiian chicken, top with slaw, cilantro, and lime.
Notes
- For a lighter option, serve over rice or greens instead of tortillas.
- Use Greek yogurt ranch for a healthier slaw.
- This recipe is great for meal prep and reheats well.
