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Easy Instant Pot Hawaiian Chicken Tacos

Easy Instant Pot Hawaiian Chicken Tacos

Sweet, tangy, and tender shredded Hawaiian chicken made in the Instant Pot, piled into warm tortillas and topped with crisp cabbage, red onion, cilantro, and a squeeze of lime. Weeknight-friendly and bursting with island flavor.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb boneless skinless chicken thighs
  • 2 cups pineapple chunks with juice include the juice
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tomato paste optional for richer sauce
  • 0.5 cup yellow onion, diced
  • 1 cup red bell pepper, diced
  • 0.25 teaspoon crushed red pepper flakes optional for heat
  • 0.5 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water for slurry
  • 12 tortillas small flour or corn tortillas, warmed
  • 2 cups shredded green cabbage or coleslaw mix
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime lime, cut into wedges

Instructions

Preparation Steps

  • In a bowl, whisk soy sauce, brown sugar, rice vinegar, garlic, ginger, tomato paste, red pepper flakes, salt, and black pepper until smooth.
  • Add diced onion and bell pepper to the Instant Pot. Pour in pineapple chunks with their juice. Place chicken thighs on top and pour the sauce over everything. Stir to coat.
  • Seal the lid and set the Instant Pot to Pressure Cook on High for 10 minutes.
  • Allow a 5-minute natural release, then quick release any remaining pressure. Transfer the chicken to a cutting board and shred with two forks.
  • Turn the Instant Pot to Sauté. In a small cup, stir cornstarch and water to make a slurry, then whisk it into the sauce. Simmer, stirring, until thickened, about 2 to 3 minutes.
  • Return shredded chicken to the pot and toss to coat in the Hawaiian sauce. Turn off Sauté.
  • Warm tortillas in a dry skillet or the microwave until pliable.
  • Assemble tacos: fill tortillas with saucy chicken, then top with cabbage, red onion, and cilantro. Finish with a squeeze of lime and serve.

Notes

For a spicier kick, add 1 teaspoon of sriracha to the sauce. Chicken breasts can be substituted; reduce cook time to 8 minutes on High. Leftovers keep well refrigerated up to 3 days and reheat nicely for bowls or quesadillas.