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Garlic Butter Honey BBQ Chicken Tacos taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Honey Garlic Chicken TacosDeborah That You'll Wanna Make in Your Pressure Cooker

Deliciously sweet and savory tacos made effortless with pressure cooking, saving time while delivering tender chicken wrapped in warm tortillas topped with crisp slaw.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Ingredients

  • 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 freshen up the slaw real nice
  • ¼ cup chopped cilantro freshen up the slaw real nice
  • 2 tablespoons avocado oil or whatever oil you got
  • 1 juice and zest of 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

Instructions
 

Instructions

  • First, get your sauce ready by whisking soy sauce, honey, ketchup, hoisin, and garlic in a bowl until it’s nice and blended.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice the chicken bite-sized and bounce it back into your thickened sauce, giving it a good toss so it all gets coated.
  • 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.

Notes

Serve immediately after assembling to enjoy warm, juicy chicken tacos topped with refreshing slaw.