Instant Pot BBQ Chicken Tacos With Apple Slaw and Avocado Crema (gluten free)

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Taco night is a perfect choice with these Instant Pot BBQ Chicken tacos loaded up with a crisp apple slaw and fresh avocado crema.

Sometimes it’s really hard to come up with things to cook during the week. You’re tired, unmotivated, and then you’re hungry already. These tacos have really helped us out during those tough weeknights. Since this is a big batch meal, it means leftovers for lunch for the next day! Yay, one less thing to worry about and more good food. I also like making these on Sundays as a relaxing evening meal that can last us for the start of the week.

This recipe is seriously easy. For the chicken, dump all the ingredients into the instant pot and let it cook. For the crema and the slaw, you just mix up their ingredients in their own bowls and that’s it! Warm up some tortillas everyone and start assembling. These are definitely messy but totally work licking those fingers clean!

The chicken is sweet and flavourful. Paired with the crispy apple slaw, and tangy crema, these tacos are just so good! Drizzle them with some sriracha and yes! Another successful meal!

Also, we are serious nacho lovers in this house. So, I definitely recommend saving some of the BBQ chicken and adding them to your next batch of nachos. I mean, seriously, this chicken makes for some wicked nachos!

If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.

If you have any requests for inspired/themed recipes that you’d like to see, please let me know!

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Instant Pot BBQ Chicken Tacos With Apple Slaw And Avocado Crema

Taco night is a perfect choice with these Instant Pot BBQ Chicken tacos loaded up with a crisp apple slaw and fresh avocado crema. They are definitely messy but totally work licking those fingers clean!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Servings 14 Tacos


  • 620 g chicken breast
  • 4 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1/4 tsp ginger
  • 1/2 cup ketcup
  • 2 tbsp brown sugar
  • 1/2 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • Salt and pepper
  • Corn tortillas (amount needed depends on how full you stuff each taco, we made about 14 tacos)

For the Avocado Crema

  • 1 avocado
  • 1/4 cup plain yogurt
  • Juice of 1 lime
  • 1 tsp apple cider vinegar
  • 1 tbsp apple cider
  • 1 tbsp lemon juice

For the Cabbage Slaw

  • 1 lb sliced cabbage
  • 1 apple. Julienned
  • 1/2 cup plain yogurt
  • 2 tbsp apple cider vinegar
  • Salt and pepper


For the Chicken:

  • Mix all the ingredients together in the instant pot
  • Cook on high pressure for 8 minutes
  • While chicken is cooking, warm your tortillas in a pan on the stove top and carefully fold in half while it cools and hardens
  • Release the pressure and shred the chicken

For the Avocado Crema

  • Use either a food processor, blender, or immersion blender to combine all the ingredients. Season to your liking

For The Slaw

  • In a medium bowl, mix yogurt and cider together.
  • Mix in cabbage and apple. Adjust seasoning to your preference.


  • Grab your taco shell
  • Place shredded chicken on the bottom
  • Spread slaw on top of chicken
  • Drizzle crema on top of the slaw
  • Add your additional toppings now. We always put a nice drizzle of sriracha over top!
Keyword Big Batch, Easy, Instant Pot

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One Comment

  • Jean GS

    Made this tonight and my family of 4 loved it.

    The fresh flavour from the apple and the tanginess of the yogurt set this apart. It would be great in summertime, but also in winter as a break from heavier soups and stews.

    A few discoveries – I used 1kg of chicken (4 chicken breasts) and upped the amount of sauce ingredients, but would have been better to stick to the original amounts in the recipe. My sauce came out a bit thin and needed to be thickened up with a corn starch slurry and reduced. Easy enough to do in the instant pot while I shredded the chicken.

    For the avocado crema I used frozen avocado – it came out beautifully using my blender’s smoothie setting.
    For the slaw I used my mandoline to get a fine julienne for the granny smith apple – perfect!

    I’ll make this recipe again without a doubt!

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