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Instant Pot BBQ Chicken with Pineapple Slaw

Yields1 Serving

Grab that Instant Pot and let it do the bulk of the work! nothing like a simple, yet decadent taco night to save the day!

 2 large chicken breasts
 Sonoma Harvest Original Hickory BBQ Sauce
 ¾ cup water
 ½ tsp black pepper
 1 tbsp cornstarch mixed with 1 tbsp water
 4 large flour tortillas
Pineapple Slaw
 1 cup 1 c diced fresh pineapple
 1 jalapeno, thinly sliced (Not a spice fan? Remove seeds and veins from the jalapeno.)
 ¼ cup minced white onion
 ¼ cup torn cilantro leaves
 ¼ cup quartered cherry tomatoes
 1 cup julienned cabbage

Whisk together water, bbq sauce, salt and pepper in Instant Pot 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 Instant Pot onto sauté setting and add cornstarch mixture to pot, whisking until sauce thickens.


Add chicken back to the pot and heat through.
While chicken is cooking, make your pineapple slaw.


To make pineapple slaw, combine all ingredients.
To assemble tacos, add bbq chicken onto a warm tortilla then top with pineapple slaw. Repeat with remaining chicken and slaw.