If you’re craving tropical flavors with a zippy kick, these Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw are about to become the star of your dinner table. Sweet, tangy, and a little bit spicy, they combine tender shredded chicken cooked in a pineapple-soy glaze with a creamy, herb-loaded slaw that absolutely pops. What’s not to love? Perfect for busy weeknights or an easy get-together, this mouthwatering mash-up brings you Hawaiian sunshine and taco night fun all at once.
Ingredients You’ll Need
This list might look simple, but every ingredient plays a key role in making Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw so irresistible. From the juiciness of the chicken to the freshness of the slaw and the big punch of ranch, nothing here is just filler—every bite is full of purpose and flavor.
- Chicken breasts or thighs: Choose boneless skinless for easy shredding and extra tenderness in the tacos.
- Pineapple juice: This adds tropical sweetness and keeps the chicken juicy while cooking.
- Soy sauce: A dose of umami flavor deepens the savory notes of the filling.
- Brown sugar: For a touch of caramelized sweetness that brings out the best in pineapple.
- Garlic: Freshly minced for a bold pop that ties the sauce together.
- Fresh ginger: Adds warmth and zip that lifts all the Polynesian flavors.
- Rice vinegar: Just a splash gives the sauce brightness and tang.
- Cornstarch: Whisked with water, this thickens the sauce to just the right consistency.
- Water: For mixing with cornstarch and creating the perfect glossy glaze.
- Flour or corn tortillas: Opt for your favorite style for the perfect hand-held bite.
- Green cabbage: Shredded for slaw crunch and color contrast in every taco bite.
- Carrots: Bright, sweet, and crisp, they make the slaw extra refreshing.
- Fresh cilantro: Chop it up for herbal zip and a gorgeous green touch.
- Jalapeños (fresh or pickled): Sliced thin, they offer heat and brightness in the slaw.
- Ranch dressing: Creamy, cool, and loaded with herbs; it tames the jalapeño fire.
- Lime juice: A squeeze adds tartness and brings out all the fresh flavors.
- Salt and pepper: Essential for seasoning both chicken and slaw to your taste.
- Lime wedges: For a final zesty squirt on each taco at serving—don’t skip them!
How to Make Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Step 1: Build the Hawaiian Sauce and Add Chicken
Start by placing your boneless skinless chicken breasts or thighs right into the Instant Pot. Pour in the pineapple juice, soy sauce, and brown sugar, then sprinkle over the minced garlic and ginger. Finish with a splash of rice vinegar. This simple lineup sets the flavor stage—everything steeps together under pressure while the chicken cooks, infusing it with every tropical and savory note you want in these Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw.
Step 2: Pressure Cook the Chicken
Secure your Instant Pot lid and set it to high pressure for 12 minutes. This is the magic step—there’s no need to hover over the stove. Once the cooking time is up, carefully execute a quick release. Inside, you’ll find chicken so tender it practically shreds itself.
Step 3: Shred Chicken and Thicken Sauce
Remove the chicken and shred it using two forks right on a plate or cutting board. Switch the Instant Pot to sauté mode. While that heats, whisk together cornstarch and water in a small bowl, then stir it into the cooking liquid. Watch as it transforms into a glossy, savory-tangy sauce! Return your freshly shredded chicken to the pot and stir well to coat all the pieces in that delicious glaze.
Step 4: Make the Jalapeño Ranch Slaw
In a large bowl, combine the shredded green cabbage, carrots, chopped cilantro, and sliced jalapeños (fresh for heat, pickled for a tangier bite—you do you!). Drizzle on the ranch dressing and lime juice, then toss with a big pinch of salt and pepper. This step can be done while the chicken cooks, and your Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw will taste even fresher.
Step 5: Warm Tortillas and Assemble Tacos
Heat your tortillas—either in a dry skillet, over an open flame, or wrapped in a damp towel in the microwave—until pliable and fragrant. Pile each tortilla with a generous scoop of saucy Hawaiian chicken, then crown it with a heap of jalapeño ranch slaw. Top with extra cilantro and a squeeze of lime for that perfect finishing touch. Your Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw are ready to delight!
How to Serve Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Garnishes
Dress up your tacos with a shower of fresh cilantro, extra jalapeño slices if you dare, and always serve with lime wedges for squeezing at the table. For a pop of color and sweetness, consider scattering tiny cubes of fresh pineapple or a sprinkle of toasted sesame seeds on top. These extra touches make your Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw instantly Instagram-worthy.
Side Dishes
Pair these tacos with easy sides like coconut rice, tortilla chips and pineapple salsa, or even a light cucumber salad. Their bold flavors play well with crisp, cooling veggies or anything with a little tropical flair. Need it heartier? Street corn or black beans also make great partners for Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw.
Creative Ways to Present
Don’t just stick to tacos! Use the sweet-and-savory chicken and slaw over a bed of greens for a vivid salad bowl, or scoop into lettuce cups for a lighter spin. Turn your Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw into party-ready sliders with mini buns, or serve as a taco board for friends, letting everyone build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Transfer leftover chicken and slaw to separate airtight containers—this keeps everything crisp and bright. The chicken stays juicy in the sauce, and the slaw maintains its crunch rather than getting soggy. Both keep well in the fridge for up to three days, letting you enjoy easy lunches or quick dinners another night.
Freezing
The chicken filling freezes beautifully! Once cool, pack single or family-sized portions into freezer-safe bags, squeeze out as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Skip freezing the slaw, though; its freshness is what makes Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw so special.
Reheating
For best results, reheat chicken gently in the microwave or in a covered skillet over low heat until hot, adding a spoonful of water to loosen the sauce if needed. Always prep the slaw just before serving for maximum crunch—just toss all the ingredients in a bowl, and you’re back to fresh and fabulous.
FAQs
Can I use frozen chicken in the Instant Pot?
Absolutely! Add a few extra minutes to the pressure cooking time (about 17–18 minutes total) and proceed as usual. The Instant Pot is great at safely cooking chicken from frozen for these tacos.
Is it possible to make Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw dairy-free?
Yes, just swap in your favorite dairy-free ranch dressing, and make sure your tortillas are dairy-free too. The rest of the recipe is naturally free from dairy ingredients.
How spicy is the jalapeño ranch slaw?
You’re in control! Use pickled jalapeños for mild heat, remove seeds for less spice, or add extra if you like things fiery. The creamy ranch balances everything for a delicious bite, no matter your spice preference.
Can I prepare the chicken or slaw ahead?
The chicken can be cooked and stored in the fridge for up to 3 days or in the freezer for two months. The slaw can be made up to 1–2 days in advance, but dress it right before serving for peak crunch and flavor in your Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw.
What’s the best way to reheat the tortillas?
Heat tortillas in a dry skillet until just golden, or wrap in a damp paper towel and microwave in short bursts to keep them soft and pliable. Warm tortillas make for the best Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw—don’t skip this step!
Final Thoughts
Next taco night, treat yourself (and your lucky diners!) to Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw. Whether you’re looking for sunshiny flavors in the middle of winter or a fun, new crowd-pleaser for summer gatherings, this recipe’s about to steal the show. Give it a try and watch every bite disappear!
Print
Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw Recipe
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Hawaiian Chicken Tacos with a zesty Jalapeño Ranch Slaw are a delightful fusion of flavors, perfect for a quick and tasty meal.
Ingredients
For the Hawaiian Chicken:
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Jalapeño Ranch Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Prepare the Hawaiian Chicken: In the Instant Pot, combine chicken, pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Cook on high pressure for 12 minutes, then shred the chicken.
- Thicken the Sauce: Whisk cornstarch and water, then stir into the cooking liquid. Cook until slightly thickened. Return shredded chicken to coat in the sauce.
- Make the Jalapeño Ranch Slaw: Combine cabbage, carrots, cilantro, jalapeños, ranch dressing, lime juice, salt, and pepper.
- Assemble Tacos: Warm tortillas, fill with Hawaiian chicken, top with jalapeño ranch slaw, and serve with lime wedges.
Notes
- Add fresh pineapple for extra sweetness.
- For a spicier slaw, use fresh jalapeños with seeds.
- The slaw can be made ahead and chilled for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hawaiian, Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
