Description

Instant Pot Buffalo Chicken Tacos! Buffalo broiled chicken covered with a limey slaw and a smothering of homemade ranch, all tucked into a charred tortilla.

Ingredients

Scale

Buffalo Chicken:

1.25 lb boneless skinless chicken thighs
1/2 teaspoon onion powder
salt and pepper
1/4 cup buffalo sauce

Ranch:

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 about 1/4 cup fresh)
1/4 cup fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon salt
black pepper to taste

Tacos:

tortillas
shredded cabbage
cilantro
avocado
limes

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Instructions

Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.
While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.
Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.
Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla.

Equipment

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Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Keywords: buffalo chicken, instant pot buffalo chicken, chicken tacos, buffalo chicken tacos, weeknight dinner