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Instant Pot Chicken Tacos With Pineapple Salsa
Super easy BBQ Instant Pot chicken Tacos with pineapple salsa are zesty, spicy, sweet, and festive. Chicken is shredded and smothered in your favourite barbecue sauce.
Course
Main
Cuisine
Tex Mex
Keyword
Barbecue, Chicken Recipes, Dinner Recipes, Healthy, Pineapple, Tacos
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
379
kcal
Ingredients
2
large
chicken breasts
1
cup
barbecue sauce
¾
cup
water
1
teaspoon
salt
½
teaspoon
black pepper
1
tablespoon
cornstarch
mixed with 1 tablespoon water
4
large flour tortillas
Pineapple Slaw/Salsa
1
cup
pineapple
fresh, diced
1
jalapeño
thinly sliced
¼
cup
white onion
minced
¼
cup
torn cilantro leaves
¼
cup
cherry tomatoes
quartered
Instructions
Whisk together water, barbecue sauce, salt, and pepper in pressure cooker then add whole chicken breasts.
Lock lid and set to high pressure for 15 minutes.
When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
Remove chicken from pot and shred using two forks.
Turn pressure cooker onto sauté setting and add cornstarch mixture, whisking until sauce thickens.
Add chicken back to pressure cooker and heat through.
To make slaw, toss together all ingredients.
To assemble tacos, pile BBQ chicken onto a tortilla then top with pineapple slaw. Repeat with remaining chicken and slaw.
Notes
For a slightly healthier version, use a sugar-free or reduced-sugar BBQ sauce.
Nutrition
Calories:
379
kcal
|
Carbohydrates:
53
g
|
Protein:
28
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
72
mg
|
Sodium:
1737
mg
|
Potassium:
712
mg
|
Fiber:
3
g
|
Sugar:
30
g
|
Vitamin A:
329
IU
|
Vitamin C:
25
mg
|
Calcium:
85
mg
|
Iron:
2
mg