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Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Recipe

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This recipe for Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch, by , is from The Weber Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hannah Deardorff


1.25 lbs boneless-skinless chicken thighs
2 C. fresh pineapple, finely chopped
1 jalapeño, minced (can remove seeds for less heat)
1/2 red onion, minced
3 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 Tbsp sriracha
1 Tbsp yellow mustard
1/4 C. water

1/2 C. mayonnaise
1/4 C. olive oil
1/4 C. water
1 Tbsp white vinegar
1 jalapeño (can remove seeds for less heat)
1 garlic clove
1 tsp dried dill
1/4 C. fresh parsley
1/4 C. fresh chives
1/2 tsp salt
black pepper to taste

Any other toppings you want

1. Preheat oven to 475ºF (broil setting)
2. Place all chicken ingredients into Instant Pot. Cook on high pressure for 10 minutes (20 minutes if frozen). Release pressure and shred chicken directly in pot.
3. Transfer shredded chicken mixture to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
4. Pulse jalapeño ranch ingredients in a food processor until smooth. (you can toss some of the dressing with finely shredded cabbage to make a slaw)
5. Serve chicken in warm tortillas with jalapeño ranch (or optional slaw) and any other ingredients you want to top it with (slices of avocado, extra pineapple, cilantro, red onion, etc.)

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