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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
40 mins
My family is always excited about tacos for dinner. I serve these with a batch of restaurant-style salsa and plenty of tortilla chips!
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Ingredients
- 3 lb.
skinless, boneless chicken breasts
- 1 tsp.
garlic powder
- 1 tsp.
onion powder
- 2 tsp.
kosher salt
Black pepper, to taste
- 2 cups
low-sodium chicken broth
- 1/2 cup
mayonnaise
- 2
limes, juiced
- 12
sprigs fresh cilantro, leaves chopped, plus more for topping
- 4
green onion, thinly sliced (dark green parts separated)
- 1 1/2 cups
broccoli slaw mix
- 1 1/2 cups
shredded red cabbage
- 12
6-inch corn tortillas
- 2 cups
barbecue sauce
Directions
- Step 1Season 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.
- Step 2Lock 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.
- Step 3Meanwhile, 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.
- Step 4Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat.
- Step 5Wrap 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.
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