Instant Pot Buffalo Chicken Tacos with Jalapeño Blue Cheese Dip
Equipment
- 1 Pressure Cooker
Ingredients
- 2 lbs. boneless, skinless chicken thighs, or breasts
- 1 cup buffalo hot sauce
- 1 tsp garlic salt
- 1 tsp celery salt
- 1/2 tsp cracked black pepper
- 1 Tbsp chopped chipotle chilies
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 12 corn tortillas
- 2 Tbsp olive oil
- 3 Tbsp *Maple garlic spice blend
Instructions
- Place chicken, seasonings, and buffalo sauce in the Instant Pot. Stir to combine.
- Cook on high pressure for 18 minutes. Allow for natural pressure release for 5-10 minutes.
- While chicken cooks, prepare tortillas. Place tortillas in microwave for 30 seconds until pliable. Arrange on a parchment lined sheet pan and rub olive oil on one side of each tortilla, then sprinkle generously with maple garlic spice blend. Flip tortillas over.
- When chicken is done, shred with two forks and mix with the sauce. Remove shredded chicken with tongs, squeezing chicken to allow broth to remain in pot. Add chicken to a bowl.
- Begin layering one half of each tortilla with, cheese, shredded chicken, more cheese. Gently fold tortilla in half, enclosing the filling.
- Bake in º425 oven for 10 minutes until edges are crispy.
- While tacos bake, ladle sauce from the pot into small bowls. This will be liquid gold that you did tacos in!
- Serve tacos with little bowls of buffalo broth, blue cheese jalapeño dip, and crisp celery sticks.
Notes
*I used The Spice House, Gateway to the North Maple Spice Blend which is magic! You can make your own substitue Maple garlic spice blend: 1 Tbsp brown sugar, 1 Tbsp garlic powder, 1 Tbsp onion powder
Instant Pot Buffalo Chicken Tacos with Jalapeño Blue Cheese Dip
Equipment
- 1 Pressure Cooker
Ingredients
- 2 lbs. boneless, skinless chicken thighs, or breasts
- 1 cup buffalo hot sauce
- 1 tsp garlic salt
- 1 tsp celery salt
- 1/2 tsp cracked black pepper
- 1 Tbsp chopped chipotle chilies
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 12 corn tortillas
- 2 Tbsp olive oil
- 3 Tbsp *Maple garlic spice blend
Instructions
- Place chicken, seasonings, and buffalo sauce in the Instant Pot. Stir to combine.
- Cook on high pressure for 18 minutes. Allow for natural pressure release for 5-10 minutes.
- While chicken cooks, prepare tortillas. Place tortillas in microwave for 30 seconds until pliable. Arrange on a parchment lined sheet pan and rub olive oil on one side of each tortilla, then sprinkle generously with maple garlic spice blend. Flip tortillas over.
- When chicken is done, shred with two forks and mix with the sauce. Remove shredded chicken with tongs, squeezing chicken to allow broth to remain in pot. Add chicken to a bowl.
- Begin layering one half of each tortilla with, cheese, shredded chicken, more cheese. Gently fold tortilla in half, enclosing the filling.
- Bake in º425 oven for 10 minutes until edges are crispy.
- While tacos bake, ladle sauce from the pot into small bowls. This will be liquid gold that you did tacos in!
- Serve tacos with little bowls of buffalo broth, blue cheese jalapeño dip, and crisp celery sticks.
Notes
*I used The Spice House, Gateway to the North Maple Spice Blend which is magic! You can make your own substitue Maple garlic spice blend: 1 Tbsp brown sugar, 1 Tbsp garlic powder, 1 Tbsp onion powder