Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
These Instant Pot Hawaiian Chicken Tacos are bursting with sweet pineapple, juicy shredded chicken, and fresh jalapeño ranch slaw for the perfect tropical taco night.
Equipment
- 1 Instant Pot
Ingredients
Main Ingredients
- 1.25 pounds Boneless skinless chicken thighs
- 2 cups Fresh pineapple finely chopped
- 1 Jalapeño minced, remove ribs/seeds for less heat
- 0.5 Red onion minced thin
- 3 cloves Garlic minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 tablespoon Sriracha
- 1 tablespoon Yellow mustard
- 0.25 cup Water
Jalapeño Ranch Slaw
- 0.5 cup Mayonnaise
- 0.25 cup Olive oil
- 0.25 cup Water
- 1 tablespoon White vinegar
- 1 Jalapeño your heat preference
- 1 clove Garlic
- 1 teaspoon Dried dill or fresh
- 0.25 cup Fresh parsley
- 0.25 cup Fresh chives or onion powder
- 2 cups Shredded cabbage
Assembly
- 8 Tortillas for serving
- Cilantro for garnish
- Extra salsa optional
Instructions
Instructions
- Add chicken thighs, pineapple, minced jalapeño, red onion, and garlic into the Instant Pot.
- Add chili powder, cumin, salt, sriracha, yellow mustard, and water. Stir well to combine.
- Secure the lid. Set valve to Sealing and cook on Manual High Pressure for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Remove chicken and shred with two forks. Return shredded chicken to pot and stir to coat.
- Prepare jalapeño ranch slaw by combining slaw ingredients and tossing with shredded cabbage.
- Warm tortillas. Assemble tacos with chicken and slaw. Garnish as desired and serve immediately.
- Store leftovers in separate airtight containers. Chicken keeps for 3-4 days in fridge or freeze up to 2 months.
Notes
If you want shortcuts, use store-bought ranch dressing, pre-shredded cabbage, or even rotisserie chicken for a faster meal.