1 ¼ lbs boneless, skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
½ a red onion, minced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 Tbsp sriracha sauce
1 Tbsp yellow mustard
¼ cup water

Cabbage, grated (or store-bought slaw)
Ranch dressing (made from recipe below, or store-bought)
Tortillas
Any extra toppings you like

1. Place all chicken ingredients in the Instant Pot.
2. Cook on high pressure for 10 minutes (20 if frozen).
3. Release the pressure (natural or quick release, depending on your timing) and shred the chicken directly in the pot.
4. Transfer shredded chicken to a baking sheet, using a slotted spoon to leave the liquid behind. Broil at 475 for 10-15 minutes until browned.
5. Toss cabbage with dressing to make a slaw.
6. Serve chicken in warm tortillas with slaw, ranch dressing, extra pineapple, sliced avocado, red onion…

Jalapeno Ranch Dressing

½ cup mayonnaise
¼ cup olive oil
1 Tbsp white vinegar
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
1 clove garlic
1 tsp dried dill
¼ cup fresh parsley
¼ cup fresh chives (or sub ½ tsp onion powder
½ tsp salt
Black pepper to taste

1. Pulse all ingredients in a food processor until smooth.