Yields 12 Servings


  • 3-5 lb. Boneless Skinless Chicken Thighs
  • 1 Package “Hawaiian Chili Mix”
  • ½ Cup Water
  • 1 can Diced Tomatoes 14.5 oz
  • 1 Package Cole Slaw Mix (cabbage/Carrot) or cut Iceberg Lettuce
  • 1 Pkg. Mexican Cheese Blend or Cheddar 1 Pkg Flour or Corn Tortillas

Optional: Fresh cut avocados, diced tomatoes and your favorite hot sauce.


  • In the Instant Pot: Add ½ Cup Water and 1 Pkg. Hawaiian Chili Mix, mix to form a paste, then coat chicken and add 1 can Diced Tomatoes
  • Set Instant Pot for 10 min. High Pressure Cook
  • Natural Pressure Release: 15 min. then Quick Release and Stir
  • Use sauce liquid to lightly garnich chicken for moist flavors

**Serve: Either “Pulled” or “Chunky” ALSO USE FOR: Quesadillas, Chicken Taco Salad or Burritos