Instant Pot Hawaiian BBQ Chicken Tacos Recipe
Sweet and tangy tacos, filled with an abundance of flavor that you will be dreaming about. Our Instant Pot Hawaiian BBQ Chicken Tacos are always a hit at dinner time!
Serving6 servings
Ingredients
- 12 6 inch corn tortillas, for serving
- fresh cilantro, optional garnish
- fresh chopped pineapple, optional garnish
- sliced red onion, optional garnish
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 20 ounces pineapple tidbits, do not drain
- 1 cup BBQ sauce
- 3 Tablespoons brown sugar
- 1 ½ teaspoon liquid smoke
- ½ cup red onion
- 2 Tablespoons diced jalapenos
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 1 Tablespoons yellow mustard
- ½ cup water
Coleslaw
- 3 cups shredded cabbage coleslaw mix
- 1 cup purple cabbage, sliced thin
- ½ cup shredded carrot
- ½ cup mayonnaise
- 2 Tablespoons white vinegar
- ½ teaspoon celery seed
- 1 Tablespoon sugar
- to taste salt and pepper
Instructions
- Place chicken breasts in the bottom of the Instant Pot. Put all remaining chicken ingredients on top of chicken in the Instant Pot.
- Place lid on Instant Pot. Press MANUAL or PRESSURE COOK button and set timer for 12 minutes (if chicken breasts are frozen, set timer for 22 minutes).
- Once cooking time is complete, switch the valve on top to “venting” (i.e. do a quick pressure release).
- Remove chicken breasts from the Instant pot and shred using two forks. Add shredded chicken back into the pot and mix with sauce in the pot until all the chicken is covered.
- Prepare the coleslaw by combining the coleslaw mix, purple cabbage, and shredded carrot in a large bowl. In a smaller bowl, mix mayonnaise, vinegar, celery seed, and sugar together.
- Toss dressing with cabbage mix until cabbage is covered in dressing. Season with salt and pepper.
- Serve each taco with a tortilla topped with shredded chicken, coleslaw, fresh pineapple, cilantro, and onion slices.
Notes
If you don't want to use mayonnaise, substitute it with plain Greek yogurt.
If you want to turn this recipe into a freezer meal, follow the following steps:
- Place chicken, pineapple, BBQ sauce, brown sugar, liquid smoke, red onion, jalapenos, chili powder, garlic, and yellow mustard into a gallon-sized freezer bag. Place the freezer bag into the freezer, and it will last up to 90 days.
- When ready to use, dump the ingredients from the bag into the Instant Pot and add 1/2 cup of water along with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set the timer for 25 minutes. When the timer is done, do a 5-minute NATURAL RELEASE. Follow the rest of the instructions as written.
Nutrition
Calories: 462 kcal · Carbohydrates: 65 g · Protein: 31 g · Fat: 9 g · Saturated Fat: 2 g · Cholesterol: 76 mg · Sodium: 1095 mg · Potassium: 831 mg · Fiber: 7 g · Sugar: 34 g · Vitamin A: 2229 IU · Vitamin C: 39 mg · Calcium: 100 mg · Iron: 2 mg