Hey friends, it’s me! Still cooking, still blogging, STILL TRYING TO FIGURE OUT WHAT TO HAVE FOR DINNER. 9 out of 10 times this month, these Buffalo Chicken Tacos have been my answer.

Gang’s all there: buffalo tangy, salty browned bits of broiled chicken covered with a limey fresh slaw and a smothering of homemade ranch, all tucked into a pan-charred tortilla, and suddenly it’s Tuesday night and my mouth is having a total rave.

It’s all the good things we like in a weeknight wonder:

  • Mindlessly easy.
  • Fast.
  • Healthyish.
  • Flavortown USA.
  • Filling.
  • But not like, heavy-filling. More like, fresh-filling.
  • Saucy, crispy, crunchy, TEXTURAL HEAVEN.

These Buffalo Chicken Tacos are the cousin to the Buffalo Cauliflower Tacos and the Hawaiian Chicken Tacos, both of which are also delicious. A few things to know.

Garlic basil chicken with tomato butter sauce

Rating :

4.8 from 203 reviews.

  • Prep: 15 mins
  • Cook: 30 mins
  • Additional: 5 mins
  • Total: 50 mins
  • Servings: 4
  • Yield: 4 servings

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion

Directions

Step 1

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

Step 2

Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

Step 3

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.

Step 5

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.