Instant Pot Hawaiian Chicken Tacos
Ready to turn an ordinary evening into an extraordinary tropical feast in under an hour? If so, you need to try my instant pot hawaiian chicken tacos! Featuring juicy, shredded Hawaiian-style chicken with sweet pineapple chunks swimming in a tangy sauce, all wrapped up in a soft taco shell and drizzled with lime crema, this is a recipe the whole family is sure to love.
Ingredients
- 2 lb chicken thighs, boneless, skinless
- 20 oz pineapple chunk in pineapple juice
- 1/2 cup red onion, minced
- 3 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp sea salt
Cilantro Lime Crema Ingredients
- 1/2 cup sour cream
- 1/2 cup avocado oil mayonnaise
- 2 tbsp lime juice
- 3 green onions
- 1 cup cilantro
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Into the instant pot add the chicken thighs, pineapple, coconut aminos, red onion, garlic, and seasoning. Stir to combine.
- Seal the lid onto the pressure cooker, and cook on high pressure for 11 minutes. After 11 minutes, do a quick release of the pressure and place the chicken and pineapple in a serving dish. Shred the chicken with forks.
- While the chicken cooks, or once it’s done, make the sauce. In a blender, or with an immersion blender, add the sour cream, mayo, lime juice, green onion, cilantro, and a pinch of sea salt and pepper. Blend until smooth.
- To build your tacos, warm the tortillas and then add the chicken/pineapple mixture, the sauce and microgreen plus any other favorite taco toppings. ENJOY!
Nutrition
Calories: 575kcal, Carbohydrates: 21g, Protein: 26g, Fat: 43g, Saturated Fat: 11g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 167mg, Sodium: 719mg, Potassium: 525mg, Fiber: 2g, Sugar: 15g, Vitamin A: 664IU, Vitamin C: 15mg, Calcium: 62mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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