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Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.

Cook the chicken (Instant Pot method): Place the seasoned chicken breasts in the Instant Pot. Pour 1/2 cup of water or chicken broth into the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken.

Shred the chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard any excess liquid from the Instant Pot, then return the shredded chicken to the pot (or a large bowl).

Combine with BBQ sauce: Pour the 1 1/2 cups of BBQ sauce over the shredded chicken and stir until the chicken is thoroughly coated. Keep warm.

Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.

Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 15-30 seconds per side, until soft and pliable. Alternatively, wrap tortillas in foil and warm in an oven preheated to 300°F for 10-15 minutes.

Assemble the tacos: Fill each warm tortilla with a generous spoonful of BBQ pulled chicken. Top with a spoonful of creamy coleslaw, a sprinkle of diced red onion, and fresh cilantro. Serve immediately with lime wedges.


Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.

Cook the chicken (Instant Pot method): Place the seasoned chicken breasts in the Instant Pot. Pour 1/2 cup of water or chicken broth into the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken.

Shred the chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard any excess liquid from the Instant Pot, then return the shredded chicken to the pot (or a large bowl).

Combine with BBQ sauce: Pour the 1 1/2 cups of BBQ sauce over the shredded chicken and stir until the chicken is thoroughly coated. Keep warm.

Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.

Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 15-30 seconds per side, until soft and pliable. Alternatively, wrap tortillas in foil and warm in an oven preheated to 300°F for 10-15 minutes.

Assemble the tacos: Fill each warm tortilla with a generous spoonful of BBQ pulled chicken. Top with a spoonful of creamy coleslaw, a sprinkle of diced red onion, and fresh cilantro. Serve immediately with lime wedges.
