Bang Bang Chicken Tacos (Instant Pot)
Searching for a quick dinner meal that is also yummy and healthy? Look no further than these Bang Bang Chicken Tacos!
Equipment
- 1 Instant Pot pressure cooker
Ingredients
- 1 lb. chicken breast tenderloins (I use frozen from Costco or Target)
- 2 tbsp sriracha
- 1 tbsp unseasoned rice vinegar
- 1 tsp Better Than Bouillon seasoned vegetable base (You could substitute chicken base)
- ¾ cup warm water
- 2-3 fresh tomatoes - chopped
- ½ bunch chopped green onions with tops
- ¼ - ⅓ head purple cabbage, finely sliced (I buy smaller heads so use closer to ⅓ head)
- 12 corn tortillas (either white or yellow are fine)
Bang Bang Sauce
- ⅓ cup mayonnaise (not Miracle Whip)
- 2 tbsp sriracha
- 1 tbsp unseasoned rice vinegar
- 2 tbsp sugar
Instructions
- Blend together all sauce ingredients and set aside. I use a fork or whisk because I'm in a hurry but a small immersion or stick blender would do a better job.
- In a liquid measuring cup, stir together the warm water, sriracha, soup base and rice vinegar.
- Place chicken breast tenderloins in instant pot in a single layer. It's okay to have a little overlap but you don't want pieces stacked on top of each other. Add the water/sriracha mixture and close the lid.
- Set to pressure cook. I use 8 minutes for frozen or 6 minutes for thawed. Once the cook time is finished, I generally do an 8 minute natural release and then quick release whatever steam remains. You may need to reduce this slightly depending on the size of your breast tenders.
- While the chicken is cooking, prep the toppings (tomatoes, green onions and cabbage)
- Once chicken is done, remove it to a plate and shred with a fork.
- Discard all but a tablespoon or so of the liquid in the Instant Pot, then return the shredded chicken to the pot so that it can soak up the remaining tasty liquid.
- Heat tortillas according to package directions (for simplicity we use a microwave but a skillet would be fine, too). Layer a mound of shredded chicken in the center of each tortilla then top with cabbage, tomato and green onion.
- Drizzle with Bang Bang Sauce
- Enjoy!
Notes
We serve our tacos on one corn tortilla because I don't want the tortilla to overpower the other flavors; however, the tortilla package assumes you'll use two tortillas per taco like normal people do. Corn tortillas are fairly low in calories, meaning you'll increase your calories per serving by about 150 by doing this.
My version comes in at 175 per taco or 525 per 3-taco serving.
Also, I'd like to try subbing 2 tbsp. of Thai sweet chili sauce for the 2 tbsp. sugar in the recipe someday. I feel like that might amp up the flavor another notch. I love sweet chili sauce but I'm not sure the hubby does. He's not as adventurous as I am about foods, though we've made great progress over the years!