Pressure Cooker Honey Garlic Chicken Tacos

Hands On:

10 minutes

Total Time:

40 minutes

Serves:

Ingredients

¾ cup Hy-Vee honey, divided
½ cup Hy-Vee ketchup
½ cup Hy-Vee less-sodium soy sauce
5 tbsp Sriracha sauce, divided
4 cloves garlic, minced
1 tbsp refrigerated ginger paste
2 tsp toasted sesame oil
1 tsp Stubb's chicken rub with sea salt, honey, garlic, and mustard
1 lb Hy-Vee boneless skinless chicken thighs
1 (4.5-oz.) pkg. Hy-Vee hard taco shells (12 shells)
avocados, seeded, peeled, and sliced; for serving
radishes, cut into matchsticks; for serving
green onions, for serving
Cotija cheese, crumbled; for serving

Add Ingredients to Cart

Preparation

Combine ½ cup honey, ketchup. soy sauce, 3 tablespoons sriracha, garlic, ginger paste, sesame oil, and chicken rub in a medium bowl; set aside.

Place chicken thighs in a single layer in 6-quart pressure cooker. Pour honey mixture over chicken. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 15 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape.

Transfer chicken to a cutting board; reserve 1 cup cooking juices in cooker. Shred chicken using 2 forks; return chicken to juices in cooker to keep warm.

Combine remaining ¼ cup honey and remaining 2 tablespoons sriracha in a small bowl.

To serve, spoon chicken into taco shells using a slotted spoon. Top with avocados, radishes, green onions, and Cotija cheese; drizzle with honey-sriracha mixture, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		370
% Daily Value*
Total Fat: 9g		12%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 70mg		23%
Sodium: 1290mg		56%
Total Carbohydrate: 58g		21%
	Dietary Fiber: 1g	4%
	Sugars: 41g	82%
Protein: 18g		36%