thepioneerwoman5.0
Instant Pot BBQ Chicken Tacos
This instant pot bbq chicken taco recipe is an easy weeknight dinner! Set and forget the meat while preparing a creamy, herbaceous slaw for a topping.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●food processor
- ●bowl
- ●microwave
📝 Preparation Steps
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. Place the chicken on the trivet and add the broth.
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.
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.
4
Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat.
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.
Nutrition Facts
calories
714 Calories
fat Content
23 g
fiber Content
6 g
sugar Content
33 g
sodium Content
1269 mg
protein Content
58 g
trans Fat Content
0 g
cholesterol Content
173 mg
carbohydrate Content
62 g
saturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...