Tender pressure-cooked chicken breasts seasoned and shredded with BBQ sauce, served in corn tortillas with a fresh cilantro-lime slaw. Quick weeknight dinner ready in under 45 minutes.

american

mexican

Nutrition

Provides high protein from chicken with moderate calories, balanced with fiber from vegetables and cabbage slaw.

Calories	480 kcal
Energy	2008 kJ
Protein	40 g
Total Fat	16 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	5 g
Cholesterol	90 mg
Carbohydrate	37 g
Sugars	23 g
Dietary Fibre	4 g
Sodium	1417 mg

*per serving

Dairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermeal prepmain coursetacosquick & easyfamily friendlypressure cooker

Instant Pot BBQ Chicken Tacos

The Pioneer Woman (Ree Drummond)

6

Name: Instant Pot BBQ Chicken Tacos — Tasty Bites
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 6 servings
Ingredients: 3 pound Skinless, Boneless Chicken Breasts; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 2 teaspoon Kosher Salt; Black Pepper (to taste); 2 cup Low-sodium Chicken Broth; 0.5 cup Mayonnaise; 2 Lime Juice (from 2 limes); 12 sprigs Fresh Cilantro (leaves chopped, plus more for topping); 4 Green Onion (thinly sliced, dark green parts separated); 1.5 cup Broccoli Slaw Mix; 1.5 cup Shredded Red Cabbage; 12 6-inch Corn Tortillas; 2 cup Barbecue Sauce

servings

0

per serve

0

minutes

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Ingredients

3 pound Skinless, Boneless Chicken Breasts

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 teaspoon Kosher Salt

Black Pepper to taste

2 cup Low-sodium Chicken Broth

0.5 cup Mayonnaise

2 Lime Juice from 2 limes

12 sprigs Fresh Cilantro leaves chopped, plus more for topping

4 Green Onion thinly sliced, dark green parts separated

1.5 cup Broccoli Slaw Mix

1.5 cup Shredded Red Cabbage

12 6-inch Corn Tortillas

2 cup Barbecue Sauce

Equipment

Instant pot

Food processor

Medium bowl

Microwave

Forks

Instructions

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.

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.

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.

Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat.

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.