Tacos night, anyone? These Instant Pot BBQ chicken tacos are both healthy and delicious. Made with shredded, saucy meat and topped with zesty and sweet pineapple salsa for that unforgettable tropical twist. This is a guest recipe from Jessie Van Slyke of Kitschen Cat, and is one of 1,072 recipes inside this year’s Healthy Meal Planning Bundle 2019, which has almost 100 Instant Pot recipes!
We’re big fans of this guest recipe from Jessie because you can make the chicken ahead of time and enjoy it in tacos or as a filling in a lunch sandwich or a wrap, or even in a salad. Make sure to check out Jessie blog Kitschen Cat when you get a chance, as she has a lot of great Instant Pot recipes.
Jessie originally used 2 frozen chicken breasts, which required 22 minutes under high pressure but the recipe below is for regular, thawed chicken. While the chicken is cooking, prepare the pineapple salsa or even some regular cabbage slaw and even a little guacamole, if you like.
We hope you enjoy this Instant Pot BBQ chicken, whether you turn it into tacos or something else. And don’t forget to check out that Healthy Meal Planning Bundle 2019 for more nutritious recipes and meal plans – it’s only available until Jan 7th.Print
Instant Pot BBQ Chicken Tacos with Pineapple Slaw are zesty, spicy, sweet, and festive!
2 large chicken breasts
1 clove garlic, chopped
1 cup BBQ sauce (we like this brand as it’s sugar-free)
3/4 cup water
1 tsp salt
1/2 tsp black pepper
1 tbsp cornstarch mixed with 1 tbsp water
4 large tortillas (flour or corn)
1 cup diced fresh pineapple
1 jalapeño, thinly sliced
1/4 cup minced white or red onion
1/4 cup torn cilantro leaves
1/4 cup quartered cherry tomatoes
Juice of ½ lime
Turn the Instant Pot. Add the garlic, BBQ sauce, salt and pepper and whisk together. Add whole chicken breasts, making sure they are covered with the liquid.
Lock the lid and set to Manual, HIGH pressure, for 15 minutes (or use Poultry setting). After 3 beeps, the Instant Pot will start building up the pressure and cooking.
When the time is up, let the pressure release naturally for 10 minutes then use the quick release method to release all remaining pressure.
Remove the chicken from pot and shred using two forks. You can dice it up as well.
Turn the Instant Pot to Sauté setting and add the cornstarch mixture, whisking until the sauce thickens. Add the chicken back to the pressure cooker and heat through.
To make the slaw, toss together all the ingredients and set aside.
To assemble tacos, pile the chicken onto a tortilla then top with pineapple slaw. Repeat with remaining chicken and slaw.
For a gluten-free version, check the BBQ sauce label and use 100% corn tortillas.
For Paleo & Whole30 versions, use lettuce cups instead of tortillas and make sure the BBQ sauce is Whole30/paleo compliant. Cornstarch can be replaced with arrowroot starch.