Instant Pot BBQ Chicken Tacos

Prep Time 10 minutes
Cook Time 25 minutes
10 minutes
Total Time 45 minutes

Ingredients
  

Slaw

  • 4 cups Green Cabbage thinly sliced
  • 2 cups Purple Cabbage thinly sliced
  • 6 tbsp. Coconut Cream
  • 2 tsp. Honey
  • 1 tsp. Apple Cider Vinegar
  • ¼ tsp. Horseradish freshly grated
  • ¼ tsp. Dijon Mustard

Tacos

  • ½ cup + 1 tbsp. Water  divided
  • 1 ½ tsp. Olive Oil
  • 1 tsp. Better Than Bouillon Roasted Chicken Base or certified gluten free chicken bouillon of choice
  • ¾ lb. Boneless Skinless Chicken Breasts
  • ¾ lb. Boneless Skinless Chicken Thighs
  • ½ tsp. Onion Powder
  • ½ tsp. Kosher Salt
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Paprika
  • ¼ tsp. Ground Black Pepper
  • ¼ Onion grated
  • ¾ cup BBQ Sauce plus more to taste
  • 1 tbsp. Brown Sugar
  • ½ tsp. Worcestershire Sauce
  • 1 ½ tsp. Cornstarch optional
  • Taco Sized Tortillas
  • Avocado optional
  • Quick Pickled Red Onions optional
  • Crumbled Cojita or Feta Cheese optional
  • Lime Wedges

Instructions
 

Slaw

  • Combine all ingredients except for the cabbage and green onions in a large bowl and whisk to combine. Add the shredded cabbage and chopped green onions to the bowl, and mix to coat evenly.

Tacos

  • Mix together the hot water, olive oil, and chicken bouillon. Add the ingredients to the Instant Pot in this order: chicken broth, chicken, spices, bbq sauce, onion, sugar, and Worcestershire sauce. Make sure to just add the bbq sauce to the top of the chicken, and not to the bottom of the insert.
  • Cook on manual mode for 15 minutes, then let it natural release for 10 minutes before setting it to a quick release to release the remaining pressure. Once the pressure release valve drops, you can carefully remove the lid.
  • Use a hand mixer to shred the chicken directly inside the pot.
  • If the chicken is a little more liquid than you would like, you can either pour off the excess liquid, or you can set the Instant Pot to the saute mode and mix the cornstarch and remaining 2 Tablespoons of water together. Add the cornstarch mixture to the chicken and saute to thicken it up.
  • Taste and add additional bbq sauce to your preference.
  • Heat the tortillas and then assemble the tacos with coconut coleslaw, shredded chicken, diced avocado, crumbled cojita or feta, quick pickled onions, and serve with a lime wedge.