Instant Pot Buffalo Chicken Tacos

• boneless skinless chicken thighs↗1.25 lb
• onion powder↗0.5 teaspoon
• salt and pepper
• buffalo sauce0.25 cup
• mayonnaise↗0.5 cup
• olive oil↗0.25 cup
• water↗0.25 cup
• white vinegar↗1 tablespoon
• clove garlic↗1
• dried dill (or about 1/4 cup fresh)↗1 teaspoon
• fresh parsley↗0.25 cup
• onion powder↗0.5 teaspoon
• salt↗0.5 teaspoon
• black pepper to taste↗
• tortillas
• shredded cabbage
• cilantro↗
• avocado↗
• limes↗

Step-by-step instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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