Instant Pot BBQ Chicken Tacos: The Ultimate Weeknight Recipe
Smoky flavors and zesty cilantro slaw unite in a speedy, crowd-pleasing dinner.
Tacos are a beloved staple in many homes, and BBQ chicken tacos made in the Instant Pot take the weeknight dinner game to a new level. This recipe seamlessly combines juicy, flavorful chicken with smoky barbecue sauce, topped with a crisp, creamy cilantro slaw—all tucked inside warm corn tortillas. Whether you’re a busy home cook or looking for something special yet unfussy, these tacos will be your new favorite.
Why You’ll Love This Recipe
- Quick & Effortless: The Instant Pot does most of the work, delivering tender chicken in a fraction of traditional cooking time.
- Versatile Flavors: Classic BBQ sauce blends with fresh herbs and lime for bold, satisfying layers of flavor.
- Creamy, Fresh Slaw: A tangy cilantro-lime slaw brings brightness and crunch, perfectly offsetting the rich BBQ chicken.
- Family-Friendly: Kids and adults alike love these fun handheld tacos, making them excellent for weeknight meals or gatherings.
- Great for Leftovers: The BBQ chicken stores and reheats well, ideal for meal prep or enjoying a second time as sandwiches, salads, or wraps.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts (skinless, boneless) | 3 lbs | Can substitute thighs if preferred |
| Garlic powder | 1 tsp | — |
| Onion powder | 1 tsp | — |
| Kosher salt | 2 tsp | Divided |
| Black pepper | To taste | — |
| Chicken broth (low-sodium) | 2 cups | Provides moisture and flavor |
| Mayonnaise | 1/2 cup | Base for slaw dressing |
| Limes, juiced | 2 | For dressing |
| Fresh cilantro | 12 sprigs, chopped (+ for topping) | Herbaceous note |
| Green onions, thinly sliced | 4 (dark parts separated) | Flavor and garnish |
| Broccoli slaw mix | 1 1/2 cups | Crunchy base for slaw |
| Shredded red cabbage | 1 1/2 cups | Color and crunch for slaw |
| Corn tortillas (6-inch) | 12 | Or substitute flour tortillas |
| BBQ sauce | 2 cups | Your favorite brand or homemade |
Step-by-Step Directions
1. Prepare and Season the Chicken
Start by seasoning the chicken breasts generously with garlic powder, onion powder, 1 teaspoon of kosher salt, and several grinds of black pepper. This simple yet robust spice mixture forms the backbone of the chicken’s flavor profile.
2. Pressure Cook the Chicken
- Place the metal trivet inside the Instant Pot.
- Arrange the seasoned chicken on the trivet and pour in the chicken broth.
- Lock the lid and ensure the steam valve is set to “sealing.” Pressure cook on high for 12 minutes.
- Once cooking is complete, carefully turn the valve to “venting” for a quick release of pressure.
3. Make the Creamy Cilantro Slaw Dressing
While the chicken cooks, prepare a vibrant dressing for the slaw. In a blender or small food processor, combine the mayonnaise, lime juice, chopped cilantro, the white and light green parts of the green onions, the remaining teaspoon salt, and a few more grinds of black pepper. Blend until smooth and well combined.
4. Construct the Slaw
- Transfer the dressing to a large mixing bowl.
- Add the broccoli slaw mix, shredded red cabbage, and the dark green parts of the green onions.
- Toss thoroughly, ensuring all the slaw components are coated in the creamy, herby dressing.
5. Shred the Chicken and Add BBQ Sauce
Once the chicken is done, carefully transfer it to a clean bowl. Discard any remaining cooking liquid. Using two forks, shred the meat into fine strands. Pour the BBQ sauce over the shredded chicken, stirring until the pieces are coated in smoky, tangy goodness.
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6. Warm the Tortillas
- Wrap the corn tortillas in a damp paper towel.
- Microwave for 15-20 seconds, until soft and pliable.
- This brief steam helps prevent cracking as you assemble the tacos.
7. Assemble the Tacos
- Divide the BBQ chicken evenly among the warm tortillas.
- Top generously with the cilantro slaw.
- Add more fresh cilantro and a squeeze of lime if desired.
Serving Suggestions
- Serve with your favorite salsa and plenty of tortilla chips for a complete meal.
- Pair with sides like Mexican street corn, seasoned black beans, or a simple avocado salad.
- Top with sliced jalapeños, pickled onions, or crumbled queso fresco for extra kick.
Tips for the Best BBQ Chicken Tacos
- Use High-Quality BBQ Sauce: The sauce is a key flavor driver. Choose one with bold, well-balanced smoky and sweet notes.
- Don’t Skip the Slaw: Its creamy brightness offsets the richness of the BBQ chicken.
- Warm the Tortillas: Prevent cracking and boost flavor by lightly steaming or charring your tortillas.
- Shred Chicken Thoroughly: Well-shredded chicken soaks up more sauce, ensuring juicy, flavorful bites every time.
- Rest Before Serving: Give the slaw a few minutes to meld flavors before topping the tacos.
Recipe Variations
- Make It Spicy: Mix a dash of hot sauce or sliced jalapeños into the chicken or slaw for extra heat.
- Different Proteins: Substitute boneless chicken thighs for extra-rich flavor, or use pork shoulder for a pulled pork twist.
- Vegan Friendly: Use jackfruit instead of chicken and vegan mayo for the slaw.
- Low-Carb Option: Serve the chicken and slaw over lettuce wraps or with cauliflower tortillas.
Instant Pot BBQ Chicken Taco FAQ
Q: Can I Make This With Frozen Chicken?
A: Yes, the Instant Pot can handle frozen chicken. Simply increase the cooking time by 2–3 minutes and ensure the chicken reaches an internal temperature of 165°F.
Q: Can I Prepare the Slaw In Advance?
A: Absolutely. Make the slaw up to 2 hours ahead for best freshness. Any leftovers can be stored in an airtight container in the fridge for up to two days.
Q: What’s the Best Way to Reheat Leftover Chicken?
A: Gently warm the shredded chicken in a skillet over medium heat, adding a splash of broth or extra BBQ sauce to keep it moist. Microwave reheating also works in short bursts to prevent drying.
Q: Can I Use Store-bought Slaw Mix?
A: Definitely. Pre-mixed slaw or even bagged cabbage blends cut prep time immensely without sacrificing crunch or flavor.
Q: Are These Tacos Gluten-Free?
A: Yes—provided you use certified gluten-free corn tortillas and a BBQ sauce without gluten-containing ingredients.
Nutrition Information (per taco, approximate)
| Calories | Protein | Fat | Carbs | Sodium |
|---|---|---|---|---|
| 220 | 18g | 6g | 21g | 570mg |
*Nutrition values will vary based on selected sauces, tortillas, and quantities. Opt for low-sodium broth and sauce for reduced salt intake.
Make It a Meal: Taco Night Menu Ideas
- Start with Chips & Restaurant-Style Salsa: A classic and crowd-pleasing appetizer.
- Mexican Street Corn (Elote): Sweet corn dressed with cotija, chile powder, and lime.
- Refried or Black Beans: Offer as a hearty, protein-rich accompaniment.
- Fresh Avocado or Guacamole: Creamy, rich, and cooling.
- Churros or Cinnamon-Sugar Tortilla Chips: End on a sweet note with a simple dessert.
Expert Tips & Troubleshooting
- Chicken Too Dry? Add a bit more BBQ sauce and stir to rehydrate. Next time, check that you’re not overcooking in the Instant Pot.
- Slaw Too Runny? Drain any excess water from the vegetables before combining, or use Greek yogurt instead of mayonnaise for a thicker dressing.
- Chicken Not Shredding Easily? Ensure it’s fully cooked. If it still doesn’t come apart easily with forks, place it back in the pot for an additional 2–4 minutes under pressure.
- Batch Cooking: Double the recipe for easy meal prep or feeding a crowd. The chicken reheats beautifully throughout the week.
More Taco Inspiration
- Try a variety of tortillas: corn, flour, or whole grain for different flavors and textures.
- Mix up toppings: Pickled vegetables, chipotle crema, sliced radishes, and chopped avocados all work well.
- For a barbecue twist, serve with grilled corn on the cob and baked beans on the side.
- If you love bold BBQ flavors, combine beef brisket, pork, or jackfruit as creative protein swaps.
Frequently Asked Questions (FAQs)
Q: How long does it take to make BBQ chicken tacos using the Instant Pot?
A: From start to finish, including prep and pressure release, you can expect the meal to be ready in about 40 minutes, making it ideal for busy nights.
Q: What barbecue sauces work best?
A: Opt for your family’s favorite: smoky, sweet, or spicy. Kansas City-style or honey barbecue sauces are popular options for these tacos.
Q: What’s the best way to store leftovers?
A: Store the BBQ chicken and slaw separately in airtight containers in the refrigerator for up to four days. Assemble tacos just before serving to maintain freshness.
Q: Can I freeze the BBQ chicken?
A: Yes. Cool completely, pack into freezer-safe bags or containers, and freeze for up to three months. Defrost in the refrigerator and reheat gently in a skillet or microwave.
Conclusion
Instant Pot BBQ Chicken Tacos bring together smoky, tender meat and a lively slaw in a time-saving, family-approved dish. These tacos are endlessly versatile and can be adapted to suit any taste—bold and tangy, mild and herby, spicy or kid-friendly. Make them tonight, and taco night may just become the best night of your week.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46411539/instant-pot-bbq-chicken-tacos-recipe/
- https://eatthegains.com/instant-pot-bbq-chicken/
- https://www.spendwithpennies.com/instant-pot-chicken-tacos/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64131952/slow-cooker-chicken-tacos-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42735032/taco-recipes/
- https://www.aol.com/instant-pot-bbq-chicken-tacos-205900882.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32263970/instant-pot-recipes/
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