Instant Pot® Spicy Korean Chicken Street Tacos

Korean Style BBQ sauce is the perfect sweet and spicy base for these shredded chicken tacos topped with fresh radish, cucumber, cilantro and green onion.

Yield: 6 servings

Equipment

• Instant Pot®

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 teaspoons Korean chili powder or 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 3/4 cup P.F. Chang's Home Menu Korean Style BBQ Sauce, divided
• 2 tablespoons water
• 12 (6 inch) corn or flour tortillas, warmed
• 1 cup thinly sliced cucumber
• 4 medium radishes, thinly sliced
• 1/2 cup cilantro leaves
• 1/4 cup chopped green onions
• 1 medium lime, cut into wedges

Instructions

Instant Pot

1. Season chicken thighs on both sides with chili powder and salt. Select saute function on electric multicooker. Cook chicken in batches until lightly browned, about 3 minutes per side.
2. Add chicken back to pot and pour in 1/4 cup Korean Style BBQ sauce and water.
3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook 20 minutes. When time is up, turn off multicooker and quick release steam. Carefully remove lid and transfer chicken to a bowl. Shred chicken with 2 forks.
4. Select saute function and bring cooking liquid to a boil. Cook until liquid has reduced by half.
5. Add chicken back to pot with 1/4 cup Korean Style BBQ sauce and stir until glazed.
6. Serve chicken in tortillas topped with radish, cucumber, cilantro and green onion. Drizzle tacos with remaining Korean BBQ sauce and serve with lime wedges.

Slow Cooker

1. Brown seasoned chicken in large skillet and transfer to 4.5 quart slow cooker. Add 1/4 cup Korean BBQ sauce and water. Cook on HIGH for 2 to 3 hours or on LOW for 3 to 4 hours.
2. Shred chicken. Pour cooking liquid into large skillet and cook over medium heat until reduced by half.
3. Stir in shredded chicken and 1/4 cup Korean BBQ sauce until glazed.