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Pressure Cooker BBQ Chicken Tacos with Pineapple Slaw are zesty, spicy, sweet, and festive!
It truly feels like a year and a day since I’ve posted, but I think it’s been two weeks. So much has happened in those two weeks. So much good and so much sad. I’m really not gonna elaborate on all the details right now, but in short, we had the most amazing little baby boy come to stay with us last Tuesday, 8 hours after we got home from a 5 day trip to Minnesota. As I’ve talked about a fair amount on here, we switched foster care agencies a month ago and then exactly 4 weeks later, little baby came to stay. We don’t know how long he’ll be with us, but we’re absolutely enthralled with him and loving him the best that we can for the time being.
I purposefully took all of last week off so that we could get to know the baby and he could get to know us, without the distraction of work. But, he’s pretty much accustomed to his new schedule now, so I’ve had a few hours here and there to get some work done! WORK = making these pressure cooker bbq chicken tacos of course. I was feeling a bit of a creative slump in coming up with new recipes, so Kev suggested I make a taco modeled after one of our favorite pizzas – a bbq chicken pizza with red onion, jalapeños, and pineapple. Little did I know how good it would actually be!
We became Costco members a few weeks ago and their individually packaged chicken has been actively changing my life! No more forgetting to freeze my chicken before realizing it’s gone bad or making too much and having it dry out before we get around to eating it. Also, throwing frozen chicken breasts in the pressure cooker for recipes is way too easy. Which means we’ve probably been eating more meat the last few weeks than normal, but hey, give me a break, we’ve been a little preoccupied!
For this recipe, I threw in my 2 frozen chicken breasts, added some water, bbq sauce, s & p, then set it to high pressure for 22 minutes. If you’re using thawed fresh chicken breasts, 15 minutes at high pressure will be just fine. While the chicken is cooking, chop up some fresh pineapple, onion, cilantro, jalapeño, toss it together, assemble, and devour!
Pressure Cooker BBQ Chicken Tacos with Pineapple Slaw
- Total Time: 35 minutes
- Yield: 4 1x
Description
Pressure Cooker BBQ Chicken Tacos with Pineapple Slaw are zesty, spicy, sweet, and festive!
Ingredients
Scale
2 large chicken breasts
1 cup bbq sauce
3/4 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch mixed with 1 tablespoon water
4 large flour tortillas
Pineapple Slaw
1 cup diced fresh pineapple
1 jalapeño, thinly sliced
1/4 cup minced white onion
1/4 cup torn cilantro leaves
1/4 cup quartered cherry tomatoes
Instructions
- Whisk together water, bbq 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.
- Prep Time: 5
- Cook Time: 30
2 thoughts on “Pressure Cooker BBQ Chicken Tacos with Pineapple Slaw”
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I’m new to the pressure cooker world! Would the chicken need to be thawed first?
Hi Joanne! Nope! The first time I made these I actually used 2 large frozen chicken breasts. If you do that, you’ll just need to increase the cook time at high pressure to 22 minutes with the same natural release. Enjoy!