Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

1 ¼ lbs. boneless skinless chicken thighs

2 cups fresh pineapple, finely chopped

1 jalapeño, minced (remove ribs and seeds for less heat)

half of a red onion, minced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 tablespoon sriracha

1 tablespoon yellow mustard

1/4 cup water

1/2 cup mayonnaise

1/4 cup olive oil

1/4 cup water

1 tablespoon white vinegar

1 jalapeño (remove ribs and seeds for less heat)

1 clove garlic

1 teaspoon dried dill (or about 1/4 cup fresh)

1/4 cup fresh parsley

1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)

1/2 teaspoon salt

black pepper to taste

Cabbage for the slaw

Tortillas

Any extra toppings you like

手順

Prep

Preheat the oven to 475 degrees (broil setting).

Instant Pot

Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.

Broil

Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.

Sauce

Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.

Done

Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

栄養

• カロリー: 421
• 脂肪総量: 28.1 g
• 飽和脂肪: 4.7 g
• トランス脂肪: 0.1 g
• コレステロール: 96.5 mg
• ナトリウム: 896.6 mg
• 炭水化物総量: 22.3 g
• 食物繊維: 3.1 g
• 糖質総量: 6.9 g
• タンパク質: 21.5 g