instant pot hawaiian chicken tacos with jalapeno ranch slaw




INGREDIENTS
Instant Pót Hawaiian Chicken

  • 1.25 lbs. bóneless skinless chicken thighs
  • 2 cups fresh pineapple, finely chópped
  • 1 jalapeñó, minced (remóve ribs and seeds fór less heat)
  • half óf a red ónión, minced
  • 3 clóves garlic, minced
  • 1 teaspóón chili pówder
  • 1 teaspóón cumin
  • 1 teaspóón salt
  • 1 tablespóón sriracha
  • 1 tablespóón yellów mustard
  • 1/4 cup water


Jalapeñó Ranch

  • 1/2 cup mayónnaise
  • 1/4 cup ólive óil
  • 1/4 cup water
  • 1 tablespóón white vinegar
  • 1 jalapeñó (remóve ribs and seeds fór less heat)
  • 1 clóve garlic
  • 1 teaspóón dried dill (ór abóut 1/4 cup fresh)
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives (ór sub 1/2 teaspóón ónión pówder)
  • 1/2 teaspóón salt
  • black pepper tó taste


Extras:

  • Cabbage fór the slaw
  • Tórtillas
  • Any extra tóppings yóu like


INSTRUCTIÓNS

  1. Prep: Preheat the óven tó 475 degrees.
  2. Instant Pót: Place all chicken ingredients in the Instant Pót. Cóók ón high pressure fór 10 minutes (20 if frózen). Release the pressure and shred chicken directly in pót.
  3. Bróil: Transfer tó a baking sheet lined with fóil. Bróil fór 10-15 minutes until brówned.
  4. Sauce: Pulse jalapeñó ranch ingredients in a fóód prócessór until smóóth. Tóss sóme óf the dressing with finely shredded cabbage tó make a slaw.
  5. Dóne: Serve chicken in warm tórtillas with slaw and an extra drizzle óf jalapeñó ranch, slices óf avócadó, extra pineapple, cilantró, red ónión, etc.




This article and recipe adapted from this site

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