Instant Pot Hawaiian Chicken Tacos

Instant Pot Hawaiian Chicken Tacos

instant pot hawaiian chicken tacos with jalapeño ranch slaw

Can we just establish that my idea of a good dinner is one that starts with INSTANT POT and ends with juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw?

These tacos are springy, delicious, and just plain happy. Er, maybe it’s me that’s happy? And probably because throwing some pantry ingredients together, pressing start on the Instant Pot, taking my crew for a walk, and coming home to dinner almost done is almost the same as winning a million dollars. Almost.

Instant Pot lovers, where you at?

Instant Pot Hawaiian Chicken Tacos


Instant Pot Hawaiian Chicken

  1. 1.25 lbs. boneless skinless chicken thighs
  2. 2 cups fresh pineapple, finely chopped
  3. 1 jalapeño, minced (remove ribs and seeds for less heat)
  4. half of a red onion, minced
  5. 3 cloves garlic, minced
  6. 1 teaspoon chili powder
  7. 1 teaspoon cumin
  8. 1 teaspoon salt
  9. 1 tablespoon sriracha
  10. 1 tablespoon yellow mustard
  11. 1/4 cup water

Jalapeño Ranch

  1. 1/2 cup mayonnaise
  2. 1/4 cup olive oil
  3. 1/4 cup water
  4. 1 tablespoon white vinegar
  5. 1 jalapeño (remove ribs and seeds for less heat)
  6. 1 clove garlic
  7. 1 teaspoon dried dill (or about 1/4 cup fresh)
  8. 1/4 cup fresh parsley
  9. 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
  10. 1/2 teaspoon salt
  11. black pepper to taste


  1. Cabbage for the slaw
  2. Tortillas
  3. Any extra toppings you like


  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. 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.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

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