Make Instant Pot BBQ Chicken Tacos for Taco Night
2024/02/06

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My family is always excited about for dinner. I serve these with a batch of and plenty of !

3 lb.

skinless, boneless chicken breasts

1 tsp.

garlic powder

1 tsp.

onion powder

2 tsp.

kosher salt

Black pepper, to taste

2 c.

low-sodium chicken broth

1/2 c.

mayonnaise

2

limes, juiced

12

sprigs fresh cilantro, leaves chopped, plus more for topping

4

green onion, thinly sliced (dark green parts separated)

1 1/2 c.

broccoli slaw mix

1 1/2 c.

shredded red cabbage

12

6-inch corn tortillas

2 c.

barbecue sauce

Step  1 Season the chicken with the garlic powder, onion powder, 1 teaspoon salt and a few grinds of pepper. Place the trivet insert in an Instant Pot.

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Place the chicken on the trivet and add the broth. Step  2 Lock the lid on the Instant Pot, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, carefully turn the valve to the venting position to release the pressure. Step  3 Meanwhile, in a small food processor or blender, puree the mayonnaise, lime juice, cilantro, white and light green, green onion parts, remaining 1 teaspoon salt and a few grinds of pepper. Step  4 Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat. Step  5 Wrap the tortillas in a damp paper towel and microwave for 15 seconds to warm through. Transfer the chicken to a medium bowl, discarding the liquid. Shred using 2 forks. Add the barbecue sauce and stir to combine. Divide the chicken among the tortillas and top with the slaw and more fresh cilantro.

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