Instant Pot Beer-Braised Chicken Tacos
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
Yields 6
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beer (your choice of light or amber)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas
- Optional toppings: chopped cilantro, diced onions, lime wedges, avocado slices, salsa
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Preparation
Step 1
Turn the Instant Pot on sauté mode and heat olive oil.
Step 2
Add the diced onions and garlic, sauté until onions are translucent.
Step 3
Add the chicken thighs to the pot, searing them briefly on each side.
Step 4
Pour in the beer, scraping up any browned bits from the bottom of the pot.
Step 5
Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
Step 6
Lock the lid in place and set the Instant Pot to pressure cook on high for 15 minutes.
Step 7
Once done, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
Step 8
Remove the chicken from the pot and shred it using two forks.
Step 9
Return shredded chicken to the pot, stirring to coat with the sauce.
Step 10
Serve the beer-braised chicken in warm corn tortillas with your choice of toppings.
Step 11
Save recipe for the next time?
Chef's notes
Feel free to substitute the beer with chicken broth for an alcohol-free version.
This recipe can also be adapted to a slow cooker, cooking on low for 6-8 hours.
