Instant Pot Shredded Chicken Tacos G Hughes BBQ Sauce Meal Prep Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Instant Pot Pressure Cooker Shredded Chicken Coleslaw Meal Prep Tacos recipe. 456 calories per bowl, 10.5 grams of fat, 38 grams of carbohydrates, and 55 grams of protein.
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Pressure Cooker Shredded Chicken Coleslaw Tacos

This healthy and delicious pressure-cooker shredded chicken BBQ tacos with coleslaw meal prep recipe are simple to make in an Instant Pot pressure cooker and tastes incredible. This is a great recipe if you love barbecue tacos but don’t want all the extra sugar and fat.
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 25 minutes
5 Servings

INGREDIENTS
Tacos
2 Lbs (32oz) Chicken Breast
1 Cup Chicken Broth
1/4 Cup Sugar-Free BBQ Sauce
12 Medium Corn Tortillas
Coleslaw
1 1/2 Cup Cabbage
1 Cup Purple Cabbage
1 Medium Shredded Carrot
1/2 cup Light Mayonnaise
1 Tbsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
1 Tsp Onion Powder

INSTRUCTIONS
Take out your Instant Pot pressure cooker and add 2 lbs of chicken breast into the pot. Next, add the 1 cup of chicken broth to the pot. Cover and cook for 20 minutes on the chicken setting. Release the pressure to remove the chicken breast.
Take out a bowl. Shred the chicken and add it to the bowl. Add the 1/4 cup of BBQ sauce to the bowl and mix it together. Set the bowl aside.
Next, it’s time to make the coleslaw. Take out a bowl and add the following ingredients: cabbage, purple cabbage, shredded carrots, light mayo, Dijon mustard, and apple cider vinegar. Mix everything together.
Cook your corn tortillas on a stovetop grill and set aside. Now you should have your bowl of BBQ chicken, coleslaw, and your tortillas.
To keep this recipe fresh I would recommend that you prep your tacos right before you are ready to eat them. You can reheat your chicken and then make the tacos. You can also eat these tacos cold. My wife loves to eat these tacos cold.

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