Categories: Instant Pot; Chicken; Freezer

Ingredients

• Chicken:
• 2 1/2 lb boneless skinless chicken thighs
• 1/2 cup minced small green onions (green parts only)
• 1 tablesppon garlic-infused olive oil
• salt and pepper
• 1/2 cup buffalo sauce (see below)
• Buffalo sauce (makes about 1.25 cups):
• 2/3 cup hot pepper sauce (such as Frank's RedHot®)
• 1/2 cup cold unsalted butter
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic-infused olive oil
• salt to taste
• Ranch:
• 1/2 cup mayonnaise (can sub up to half greek yogurt)
• 1/4 cup garlic-infused olive oil
• 1 tablespoon white vinegar
• 1 clove garlic
• 1 teaspoon dried dill (or about 1/4 cup fresh)
• 1/4 cup fresh parsley
• 1/4 cup chopped green onions (green parts only)
• 1/2 teaspoon salt
• black pepper to taste

Directions

1. Make the buffalo sauce:

2. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic olive oil, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

3. Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.

4. While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.

5. Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.

6. Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla. SERVE WITH BUFFALO SAUCE ON THE SIDE FOR BEN!

7. (Chicken mixture can be doubled and frozen uncooked for later)

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