Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

• s. boneless skinless chicken thighs↗1.25 lbs
• fresh pineapple, finely chopped↗2 cup
• jalapeño↗1

  minced (remove ribs and seeds for less heat)

• red onion0.5

  half, minced

• garlic↗3

  cloves, minced

• chili powder↗1 teaspoon
• cumin↗1 teaspoon
• salt↗1 teaspoon
• sriracha↗1 tablespoon
• yellow mustard↗1 tablespoon
• water↗0.25 cup
• mayonnaise↗0.5 cup
• olive oil↗0.25 cup
• water↗0.25 cup
• white vinegar↗1 tablespoon
• jalapeño (remove ribs and seeds for less heat)↗1
• clove garlic↗1
• dried dill (or about 1/4 cup fresh)↗1 teaspoon
• fresh parsley↗0.25 cup
• fresh chives (or sub 1/2 teaspoon onion powder)0.25 cup
• salt↗0.5 teaspoon
• black pepper to taste↗
• Cabbage for the slaw
• Tortillas
• Any extra toppings you like

Step-by-step instructions

1. 1

   Prep: Preheat the oven to 475 degrees (broil setting).

2. 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. 3

   Broil : Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.

4. 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. 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.