Description
Instant Pot Buffalo Chicken Tacos feature tender shredded chicken infused with spicy buffalo sauce, complemented by a zesty lime slaw and creamy homemade ranch dressing, all wrapped in warm tortillas for a flavorful and satisfying meal.
Ingredients
Units
Scale
- 1.25 lb boneless skinless chicken thighs
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup buffalo sauce
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 clove garlic
- 1 teaspoon dried dill or 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper, to taste
- Tortillas
- Shredded cabbage
- Fresh cilantro
- Avocado, sliced
- Lime wedges
Instructions
- Place chicken thighs, onion powder, salt, pepper, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes.
- While the chicken cooks, prepare the ranch dressing by combining mayonnaise, olive oil, water, white vinegar, garlic, dill, parsley, onion powder, salt, and black pepper in a food processor. Blend until smooth.
- Once the chicken is cooked, shred it using two forks. Transfer the shredded chicken and its sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.
- Assemble the tacos by placing the buffalo chicken on tortillas, adding mashed avocado, shredded cabbage, a squeeze of lime, and drizzling with the homemade ranch dressing. Garnish with fresh cilantro.
Notes
- For a kid-friendly version, cook the chicken in broth instead of buffalo sauce. Set aside a portion of the plain shredded chicken before adding the buffalo sauce for those who prefer a milder flavor.
- The homemade ranch dressing can be stored in the refrigerator for up to one week in a sealed container.
Nutrition
- Serving Size: 1 taco
- Calories: 351
- Sugar: 5g
- Sodium: 799mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 109mg