Honey Garlic Chicken Tacos Pressure Cooker Recipe
If you are looking for a way to change up taco night, these Honey Garlic Chicken Tacos are a great Asian fusion taco packed with flavor! Chicken thighs are cooked in a sweet and savory sauce, then served with an easy slaw for a delicious and easy dinner.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 2 pounds boneless, skinless chicken thighs stay juicy and packed with flavor
- ½ cup low sodium soy sauce keeps the salty balance just right
- ½ cup honey warm it a little so it blends in smooth
- ¼ cup ketchup adds this cool sweet-tangy punch
- ¼ cup hoisin sauce adds a lovely Asian flair
- 4 cloves fresh garlic minced
- 1 tablespoon cornstarch thickens the sauce after pressure cooking
- 3 tablespoons water
- 4 cups thinly shredded cabbage slaw mix
- ½ cup thinly sliced red onion
- ¼ cup chopped cilantro
- 2 tablespoons avocado oil
- 1 medium lime juice and zest
- 12 fajita size flour tortillas for wrapping it all up nice and easy
- Chopped cilantro optional topping
- Queso fresco crumbled, optional topping
- Sesame seeds optional topping
Instructions
Instructions
- Mix soy sauce, honey, ketchup, hoisin sauce, and minced garlic in a bowl.
- Heat up your pressure cooker or skillet on medium, and brown chicken thighs on each side for about 6-7 minutes.
- Pour sauce over the chicken, stir to coat, and seal pressure cooker.
- Set pressure cooker to high pressure and cook for 10 minutes.
- Do a quick release, then carefully open the lid and remove chicken.
- Whisk cornstarch with water, stir into sauce, and simmer for 5-10 minutes.
- Cut chicken into strips, return to sauce, and serve with tortillas and slaw.
Notes
Serve these tacos with fresh cilantro, queso fresco, and sesame seeds for an extra burst of flavor.