It’s rare that my husband gives me a “gold star” for dinner. Let me explain.
He always eats the food I cook for him. He thanks me, helps with the clean up, and makes sure I know he appreciates my efforts. But it’s rare that he gets excited about food (unless it involves chocolate chip cookies or churros.)
He’s just not a foodie like I am. He likes bread, cheese and cereal.
But occasionally, I’ll make something that he loves. He raves about it. He asks me to make it again the next night. He wants me to make it for his friends and his family, to spread the foodie love to everyone else. These occasions are rare. But when they happen, I know I’ve hit a jackpot.
One of those recipes is our Steakhouse Filet Mignon, and these Instant Pot Honey Sriracha Chicken Tacos just made the list as well.
The other day, I was thinking about our Roasted Buffalo Cauliflower recipe, and I had an idea. Why not take those same simple ingredients, and turn them into a delicious chicken taco recipe? I gave it a shot, and it worked beautifully.
One note on this recipe. It’s SPICY!!!! Spicy hot. Watery eyes, runny nose SpIcY.
At least it is for me, which isn’t saying much. I’m a bit sensitive to spice. But my husband was barely affected by the spice in this recipe, so it really depends on your taste preferences. But keep that in mind. If you’re not a lover of spicy, you may want to skip this recipe and go straight for our shrimp tacos instead. Or maybe our vegetarian tacos if you’re not a seafood lover.
Or maybe you just need to train your tastebuds to be open to a lil’ spice, because “spice is the spice of life.” Or something like that. 😉
- 1.5 lbs. chicken breast
- Salt and Pepper
- 1 Tbsp. butter or clarified butter
- 1/4 cup honey
- 1/4 cup sriracha sauce
- 1/2 cup chicken broth
- 1/2 cup corn
- Toppings: leafy greens, bleu cheese crumbles, bleu cheese or ranch dressing, cilantro, avocado, lime
- 12 corn tortillas
- Generously salt and pepper both sides of chicken.
- Place butter, honey, sriracha sauce and chicken broth in Instant Pot and mix. Add chicken and swirl to coat with sauce.
- Secure the lid and set the Instant Pot to manual for 8 minutes. Once the 8 minutes is up, let it cool down until the pressure valve drops. (Called natural release, this should take about 10-15 minutes).
- While meat is cooking, place corn in a skillet and heat until one side of the kernels begin to blacken. Gently stir and continue heating until kernels are slightly charred on all sides. Remove from heat and set aside.
- Once pressure valve drops, remove chicken and shred or cut into small pieces, and place back in the Instant Pot. Swirl it around to absorb all the juices.
- Warm corn tortillas on a skillet or in the microwave wrapped in a damp paper towel.
- Assemble tacos and enjoy!
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