Instant Pot Hawaiian Miso Tacos



Ahhh Tigers Tacos. If you've lived in the Kona area for any time at all you will have tried these magical Tacos made by Tiger Hill. The truth is he says someone else showed him the recipe so will take none of the credit, and over the years I've tweaked the to become my own. Every good recipe comes with inspiration from a friend and I'm so excited to share this delicious family recipe with you today.


Hawaiin Miso Tacos are a community favorite and a go to recipe for me when I'm feeding a crowd. Carter recently cooked them for a Taco Throwdown at our local church and we had many repeat customers!



I love how the chicken cooks up in your Instant Pot in just 15 minutes, and then you can shred it afterwards with your electric hand mixer. So easy! For the Rice I always add a really generous scoop of Coconut Oil, a trick I learned years ago that makes that Rice better than anything you've had before. The Cabbage Salad is so simple and absolutely makes this dish sing. But the real star of the show is that Japanese Miso Dressing.



This recipe is so simple and I absolutely love it because it requires a few simple ingredients that I can keep in my pantry. The Yoshida’s sauce is a Hawaiian staple, feel free to sub in your fave teriyaki sauce or use my Teriyaki Recipe. The real magic here though is that Miso dressing. I like to buy at my local grocery store if you can't find this exact brand where you live I'm sure you can sub another miso dressing that you enjoy.



And now onto the recipe.


Ingredients:

3 pounds of Chicken Thighs

1 bottle of Yoshida’s sauce

1 bottle red shell brand Japanese Miso dressing


Coconut Rice

3 cups white rice (I prefer a Jasmine Rice )

6 cups water

1/3 cup coconut oil


Fresh Cabbage Salad (sub the mint for cilantro)


Flour Tortillas & Avodado to serve

Method:

The Chicken:

The first thing to do is get out your Instant Pot and add in the raw chicken, then pour over the Yoshida’s sauce. Put the lid on and set the Instant Pot to pressure cook for 12 minutes. Make sure the valve is turned to close and you're good to go! I usually force release the pressure, placing a towel over the valve so I don't make my kitchen damp. Shred the chicken with your hand held kitchen mixer.


As soon as you get the Chicken started and while it's cooking in the Instant Pot make the Rice.


Steamed rice is easy!

In a medium size pot measure your dry rice and then add in the cold water and coconut oil.


Put the lid on and bring the rice to the boil. This will take about 3 to 4 minutes.


As soon as the rice boils immediately turn the heat down to the lowest possible setting on your burner.


Allow the rice to steam about 10 to 15 minutes until all the water is absorbed. You will know this is happened when you lift the lid and see what looks like little holes at the top of your pot of rice


Make the Fresh Cabbage Salad


While the rice and chicken are cooking this is the perfect time to mix up the fresh cabbage salad. These three simple dishes combine to make the most delicious tacos of your life.


To serve


Simply line up your Instant Pot of shredded Chicken, the Rice, and a nice serving bowl filled with fresh Cabbage Salad. You can of course add avocados to that lineup if you wish.


I like to allow people to cook their tortillas in a little sauce pan fresh on demand. That way they get the crisp just the way they like it!



Layer the Tortilla, Rice, Chicken and finally topping with the Cabbage Salad. Don't forget to keep that Miso dressing close to hand for extra drizzles at the Table.