Instant Pot Buffalo Chicken Tacos

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  • Total Time: 20 mins
  • Hands-on Time: 15 mins
  • Makes: 6-8 tacos

No messy Buffalo sauce for these tacos! This quick meal uses our Buffalo Dry Rub to pack in flavor, and an Instant Pot to save you time. These tacos are topped with a creamy celery-ranch coleslaw — and just might become your new favorite go-to dinner!

Ingredients

  • FOR THE TACOS:

    1½ pounds chicken breast

    ¼ cup chicken stock or broth

    1 packet Simply Organic® Buffalo Dry Rub

    1 package (6 to 8) tortillas

    Blue cheese crumbles, optional

     

    FOR THE CELERY RANCH SLAW:

    2 cups coleslaw mix (shredded green cabbage and carrots)

    ½ cup ranch dressing

    ¼ cup celery, chopped

    ¼ cup scallions or green onions, chopped

Directions

    1. In an Instant Pot, add chicken and chicken stock. Following the manufacturer’s safety instructions, cook on high pressure for 12 minutes, then let the Pot naturally release pressure.
    2. Remove chicken from Pot, leaving liquid in Pot. Place chicken on a work surface and shred chicken.
    3. Turn Instant Pot setting to Sauté, add Buffalo Dry Rub and whisk for 2 minutes. Add shredded chicken back into Pot and toss to coat.
    4. Make the slaw: In a medium bowl, add coleslaw mix, ranch dressing, celery and scallions. Mix until combined.
    5. Warm tortillas, then assemble each taco using ⅓ cup shredded buffalo chicken, ¼ cup Celery Ranch Slaw, and a sprinkle of blue cheese crumbles.

     

     

    CHEF TIP:

    Add ¼ cup of chopped cilantro leaves for an expanded flavor profile.

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