Dinner ready in under an hour and you don’t need to heat up the oven? Everyone will be back for seconds when you make these honey-garlic chicken tacos.

Pressure Cooker Honey-Garlic Chicken Tacos

Combine 1/2 cup honey, ketchup. soy sauce, 3 tablespoons sriracha, garlic, ginger paste, sesame oil, and chicken rub in a medium bowl; set aside. 

Place chicken thighs in a single layer in 6-quart pressure cooker. Pour honey mixture over chicken. lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 15 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape. 

Transfer chicken to a cutting board; reserve 1 cup cooking juices in cooker. Shred chicken using 2 forks; return chicken to juices in cooker to keep warm. 

Combine remaining 1/4 cup honey and remaining 2 tablespoons sriracha in a small bowl. 

To serve, spoon chicken into taco shells using a slotted spoon. Top with avocados, radishes, green onions, and Cotija cheese; drizzle with honey-sriracha mixture, if desired. 