instant pot hawaiian chicken tacos with jalapeño ranch slaw

INGREDIENTS

Instant Pot Hawaiian Chicken

• 1.25 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

Jalapeño Ranch

• 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

Extras:

• Cabbage for the slaw
• Tortillas
• Any extra toppings you like

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INSTRUCTIONS

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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