Harissa Shredded Chicken Tacos

You really can’t ever go wrong with tacos. This week I’m changing it up with a taco combo that’s a little bit different. Harissa, tahini and a delicious garlicky sauce = the perfect combination of spicy, bitter and sweet. Looking to change up your Taco Tuesday game? Give these super easy Instant Pot tacos a try!


  • 2 lbs chicken breast, cut into large chunks
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons harissa
  • 1/4 cup water or chicken stock
  • 1/2 teaspoon turmeric
  • salt and pepper to taste

Tahini Garlic Sauce

  • 1 tablespoon harissa
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • Juice of 1 lemon

Cabbage Slaw

  • 1 cup shredded purple cabbage
  • 1 tablespoon white vinegar
  • 1/2 tablespoon white sugar
  • salt to taste


  1. Turn Instant Pot to saute. Add olive oil, onions and garlic. Cook for a few minutes until slightly softened
  2. Add chicken breast and stir until slightly browned on the outside
  3. Add harissa, turmeric, salt, pepper and water/chicken stock.
  4. Cover and cook on Manual High Pressure for 12 minutes
  5. While this cooks, combine ingredients for Tahini Garlic Sauce in a food processor. Blend until smooth.
  6. Chop cabbage and combine with vinegar, sugar and salt to create a quick slaw.
  7. Allow Instant Pot to release pressure naturally (takes about 15 minutes after it beeps to indicate it’s done cooking)
  8. Using a hand mixer, place chicken in a large bowl and shred using mixer (I promise, this is the trick to making shredded chicken FAST)
  9. Toast corn tortillas on a saute pan on medium heat until slightly charred
  10. When ready, spread 1 tablespoon of the tahini sauce on the tortilla. Add shredded chicken. Top with cabbage and green onions. Enjoy!