Instant Pot Buffalo Chicken Tacos

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 ¼ lb boneless skinless chicken thighs

1/2 teaspoon onion powder

salt and pepper

1/4 cup buffalo sauce

1/2 cup mayonnaise

1/4 cup olive oil

1/4 cup water

1 tablespoon white vinegar

1 clove garlic

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

1/4 cup fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

tortillas

shredded cabbage

cilantro

avocado

limes

Directions

Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.

While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.

Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.

Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla.

Nutrition

• Calories: 465
• Total Fat: 37.8 g
• Saturated Fat: 5.9 g
• Trans Fat: 0.1 g
• Cholesterol: 55.3 mg
• Sodium: 943.6 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2.9 g
• Total Sugars: 3.5 g
• Protein: 12.1 g