Categories: Main Dish; Freezer; Instant Pot; Rotation

Ingredients

• For the Instant Pot:
• 1.25 lbs. boneless skinless chicken thighs
• 2 cups fresh pineapple, finely chopped
• 1/2 jalapeño, minced (remove ribs and seeds for less heat)
• 1 bunch of green onions, minced small (green parts only)
• 1 TBSP garlic olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon sriracha
• 1 tablespoon yellow mustard
• 1/4 cup water
• For the jalapeno ranch dressing:
• 1 cup mayonnaise (may adjust up to make it thicker, if necessary)
• 1/4 cup olive oil (I used 1/2 garlic-infused olive oil and 1/2 regular to get a garlic flavor)
• 1/4 cup water
• 1 tablespoon white vinegar
• 1/2 jalapeño (remove ribs and seeds for less heat)
• 1 teaspoon dried dill (or about 1/4 cup fresh)
• 1/2 teaspoon parsley
• 1/4 cup green onions (green parts only)
• 1/2 teaspoon salt
• black pepper to taste
• For serving:
• tortillas
• cheese
• chopped lettuce or green cabbage
• avocado

Directions

1. Prep: Preheat the oven to 475 degrees (broil setting).

2. Instant Pot: Place all chicken mixture ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.

3. Broil: Transfer shredded chicken mixture to a baking sheet lined with foil. Broil for 10-15 minutes until browned, watching carefully to avoid burning and stirring occasionally.

4. Sauce: Pulse jalapeño ranch ingredients in a food processor.

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