Garlic Butter Honey BBQ Chicken Tacos

That first hiss from the cooker tells you something good is happening. You recall that little pop of the float valve sealing tight and you know the sealing ring is doing its job. It's kinda like the start of a mini party in your kitchen that's all about tasty food coming your way.

You catch the rich scent of honey and garlic mixing up quick inside the pot. It's not just smells though you notice, but the way that broth depth starts building with the soy sauce and hoisin bubbling behind the scenes. You remember how long it takes heavier meals to cook in the oven and appreciate that quick release saving you from waiting forever.

Once the pot is done, you do the slow release to keep all those juices locked in just a little bit longer. Taking that lid off, you catch a quick whiff of sweetness paired with garlic heat that make your mouth water. Y'all, these honey garlic chicken tacos are gonna be a real winner for your weeknight dinner.

What Makes Pressure Cooking Win Every Round

• You lock in flavors quick so the chicken sucks up all that honey garlic goodness real fast. Check out our Garlic Parmesan Chicken for another quick and tasty chicken recipe.
• Pressure cooking keeps meat super tender without drying it out even if you're in a hurry.
• Using the sealing ring right ensures no steam escapes and cooks food right every time.
• Quick release helps you stop the cooking when it hits perfect, no overcooking worries.
• The float valve shows when pressure is up and ready, no guesswork needed.

What Goes Into the Pot Today

• 2 pounds boneless, skinless chicken thighs (thighs keep it juicy, but breasts can work too)
• ½ cup low sodium soy sauce to keep that salt in check
• ½ cup honey (warm it up a bit to get it mixin' easier)
• ¼ cup ketchup for that sweet tang you might not expect
• ¼ cup hoisin sauce, which is like the Asian sauce that adds depth
• 4 cloves fresh garlic, minced cause fresh beats jarred for sure
• 1 tablespoon cornstarch to thicken up that sauce so it clings to the chicken
• 3 tablespoons water to mix in with your cornstarch for that perfect consistency
• 4 cups thinly shredded cabbage mix for slaw, bagged coleslaw or fresh works great
• ½ cup thinly sliced red onion and ¼ cup chopped cilantro freshen up the slaw real nice
• 2 tablespoons avocado oil (or whatever oil you got) plus juice and zest of 1 lime for some tangy brightness in the slaw
• Salt and pepper to taste
• 12 fajita size flour tortillas (corn tortillas if you like, but flour holds up real good)
• Optional toppings like extra cilantro, crumbled queso fresco, and sesame seeds that bring that little extra pop

How It All Comes Together Step by Step

1. First, get your sauce ready by whisking soy sauce, honey, ketchup, hoisin, and garlic in a bowl until it's nice and blended.
2. Set your pressure cooker up, place the chicken thighs inside then pour that sauce all over the chicken. Flip the thighs so each side gets a good coating.
3. Seal the lid on tight and check the sealing ring is in place. Lock the lid and set it to pressure cook on high for about 10 minutes.
4. When the cooker stops, do a quick release of pressure by carefully moving the valve. Watch for the float valve to drop before you take the lid off.
5. Take out the chicken to a plate or cutting board. In a small cup, mix the cornstarch and water until smooth and stir it into the sauce left in the pot to thicken for 2-3 minutes using the sauté function.
6. Slice the chicken bite-sized and bounce it back into your thickened sauce, giving it a good toss so it all gets coated.
7. Heat your tortillas quick in a dry skillet or microwave. Spoon chicken on each tortilla and top with cabbage slaw, then sprinkle cilantro, queso fresco, and sesame seeds if you'd like.

Easy Tweaks That Make Life Simple

• Use pre-shredded bagged coleslaw to save chopping time and it still tastes fresh.
• Swap the chicken thighs for breasts if that's what you got on hand. Just lower the cooking time a bit so it don't dry out.
• Make extra sauce and store in a jar for a quick weeknight drizzle on rice or veggies.

What It Tastes Like Fresh From the Pot

You catch that perfect sweet and salty combo right away from the honey and soy pairing. The garlic gives a warm punch that sneaks up in a good way.

Each piece of chicken is juicy and tender, almost falling apart with the sauce thick enough to cling perfectly to every bite. The broth depth from all those ingredients creates a taste you'll want to dive right back into.

The fresh slaw gives a crisp contrast with a little zing from the lime and a soft heat from fresh onion and cilantro. You notice the balance between warm chicken flavors and cool crunch.

Tortilla wraps it all up with a soft chew that keeps everything together, kinda like the perfect finishing touch that makes these tacos so satisfying.

Making It Last All Week Long

• Store cooked chicken in a sealed container in the fridge for up to 4 days. Reheat gently so the chicken stays juicy and the sauce doesn't dry out.
• Freeze the chicken and sauce in airtight containers if you wanna keep it for a month or more. Just thaw in the fridge overnight before reheating.
• Keep your slaw separate in a fridge container so it stays fresh and crunchy until you're ready to eat.

Your Most Asked Questions Answered

• Can I use chicken breasts instead? Sure, but breasts cook faster and might get dry if not careful. Adjust cook time down and check for doneness.
• Do I need to add water to the pressure cooker? Only the water mixed with cornstarch later. The sauces have enough liquid to create pressure and broth depth.
• What if I don't have hoisin sauce? You can swap with more ketchup and a little soy sauce or even a touch of plum sauce if handy.
• How do I know when the pressure cooker is safe to open? Wait for the float valve to drop completely and do a quick release to let out steam before unlocking the lid.
• Can I make the slaw ahead of time? Yeah you can but add the dressing right before serving so it don't get soggy.
• How do I thicken the sauce without cornstarch? You can simmer the sauce longer with the sauté function or mix a bit of flour with water as a substitute but cornstarch works best.

For more quick and tasty chicken recipes, try our Garlic Parmesan Chicken or savor a hearty meal with Irish Beef and Guinness Stew, both perfect for pressure cooker fans.