Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 421
• 總脂肪: 28.1 g
• 飽和脂肪: 4.7 g
• 反式脂肪: 0.1 g
• 膽固醇: 96.5 mg
• 鈉: 896.6 mg
• 總碳水化合物: 22.3 g
• 膳食纖維: 3.1 g
• 總糖: 6.9 g
• 蛋白質: 21.5 g