Instant Pot BBQ Chicken Tacos

Ingredients

• 3 lb. skinless, boneless chicken breasts
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. kosher salt
• Black pepper, to taste
• 2 c. low-sodium chicken broth
• 1/2 c. mayonnaise
• 2 limes, juiced
• 12 sprigs fresh cilantro, leaves chopped, plus more for topping
• 4 green onion, thinly sliced (dark green parts separated)
• 1 1/2 c. broccoli slaw mix
• 1 1/2 c. shredded red cabbage
• 12 6-inch corn tortillas
• 2 c. barbecue sauce

Directions

1. 1Season the chicken with the garlic powder, onion powder, 1 teaspoon salt and a few grinds of pepper. Place the trivet insert in an Instant Pot. Place the chicken on the trivet and add the broth.
2. 2Lock the lid on the Instant Pot, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, carefully turn the valve to the venting position to release the pressure.
3. 3Meanwhile, in a small food processor or blender, puree the mayonnaise, lime juice, cilantro, white and light green, green onion parts, remaining 1 teaspoon salt and a few grinds of pepper.
4. 4Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat.
5. 5Wrap the tortillas in a damp paper towel and microwave for 15 seconds to warm through. Transfer the chicken to a medium bowl, discarding the liquid. Shred using 2 forks. Add the barbecue sauce and stir to combine. Divide the chicken among the tortillas and top with the slaw and more fresh cilantro.