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If you’re looking for an easy Instant Pot or slow cooker meal for busy weeknights or game day, give these Instant Pot Beer-Braised Chicken Tacos a try!
Whether you’re a fan of the Instant Pot or slow cooker (or both!), you know how great they are for busy weekdays and entertaining alike. All you need to do is throw everything in the pot, walk away, and let the appliance do the work.
For these Instant Pot Beer-Braised Chicken Tacos, the chicken is seasoned in a combination of cumin, dried oregano, paprika, and garlic powder and then browned. Next, the chicken slowly simmers in a delicious chipotle mixture that is brightened up with a bottle of beer. If you’ve never cooked chicken in beer, you are in for a treat. It adds the perfect flavor to the sauce while also helping to tenderize your chicken. But don’t worry, the alcohol cooks off so this is still great for the whole family — my girls loved this recipe!
While your chicken is cooking, make a quick avocado crema that only further brightens this dish. Pile up your tortillas with your preferred toppings — I like to go all out with shredded lettuce, thinly sliced radishes, cilantro, and cotija cheese — then top with the avocado crema. Serve with some lime wedges and another beer for drinking and you are set!
To make this recipe even easier when serving your family or guests, set up a build-your-own taco station. Set the chicken out with all of the topping options and let everyone create their own perfect tacos or lettuce cups, making it even easier for you!
ingredients:
- Kosher Salt
- Freshly Ground Black Pepper
- Ground Cumin
- Dried Oregano
- Paprika
- Garlic Powder
- Boneless, Skinless Chicken Thighs
- Avocado Oil
- Chipotle Peppers in Adobo
- Tomato Paste
- Canned Mild Chopped Green Chiles
- Modelo Especial
- Ripe Avocado
- Jarred Jalapeño Slices
- Fresh Cilantro
- Garlic Cloves
- Limes
- Corn Tortillas or Lettuce Cups, For Serving
- Shredded Iceberg Lettuce, For Serving
- Radishes, For Serving
- Cotija Cheese, For Serving
step-by-step:
step one: season the chicken
In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Season both sides of the chicken with this seasoning mix.
step two: brown the chicken
Turn the Instant Pot on the sauté function and heat the oil. Working in batches, sear the chicken until golden brown on both sides, 2 to 3 minutes per side. Set browned chicken aside and continue cooking until all chicken is browned, adding additional oil if your Instant Pot runs dry.
step three: build the sauce
Add the chipotle peppers and tomato paste. Stir to toast the paste, about 1 minute. Add the green chiles and beer and whisk to combine.
step four: cook the chicken
Nestle the chicken back into the Instant Pot and turn the saute function off. Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Select the “manual” or high pressure setting and set the time to 15 minutes.
step five: shred the chicken
When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer the chicken to a rimmed baking sheet (do not discard the remaining liquid in the Instant Pot). Using two forks, shred the chicken, then add back to the Instant Pot.
step six: make the avocado crema
In a small high-powered blender or using an immersion blender, combine the avocado, jalapeño slices and brine, cilantro, garlic, lime juice, and salt. Set aside.
step seven: assemble and serve
Serve with tortillas, lettuce, radishes, cilantro, cotija cheese, and lime wedges, as desired. Top with the avocado crema.
recipe faqs:
Season the chicken as stated in step 1. Next, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken until golden on each side, 2 to 3 minutes per side. Set aside.
In the bottom of a slow cooker, combine the chipotle peppers, tomato paste, green chiles, and beer and whisk until well combined. Nestle the chicken into the sauce, cover and cook on high for 4 hours, or low for 6.
Follow the rest of the recipe as written!
You can try it but you may need to reduce the cook time since chicken breasts tend to cook more quickly than thighs and I wouldn’t want them to be dry!
If you’re looking for an easy and flavorful dinner that will feed a group, you need to try these Instant Pot Beer-Braised Chicken Tacos! Leave a comment below once you’ve tried them!
LOOKING FOR MORE DELICIOUS TACO-INSPIRED RECIPES? TRY THESE!
Instant Pot Beer-Braised Chicken Tacos
Ingredients
For the Chicken:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1½ teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 4 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 2 tablespoons avocado oil, plus more as needed
- 2-3 chipotle pepper in adobo, minced
- 3 tablespoons tomato paste
- 2 (4-ounce) cans mild chopped green chiles
- 1 (12-ounce) bottle Modelo Especial
For the Avocado Crema:
- 1 large ripe avocado, peeled and pitted
- 1/4 cup jarred jalapeño slices
- 2 tablespoons brine from the jarred jalapeño slices
- 1/4 cup fresh cilantro leaves and tender stems
- 1 garlic clove, peeled
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1/4 teaspoon kosher salt
Optional For Serving:
- corn tortillas or lettuce cups
- shredded iceberg lettuce
- radishes, thinly sliced and cut into matchsticks
- chopped cilantro leaves
- cotija cheese
- lime wedges
Instructions
Cook the Chicken:
- In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Season both sides of the chicken with this seasoning mix.
- Turn the Instant Pot on the sauté function and heat the oil. Working in batches, sear the chicken until golden brown on both sides, 2 to 3 minutes per side. Set browned chicken aside and continue cooking until all chicken is browned, adding additional oil if your Instant Pot runs dry.
- Add the chipotle peppers and tomato paste. Stir to toast the paste, about 1 minute. Add the green chiles and beer and whisk to combine.
- Nestle the chicken back into the Instant Pot and turn the sauté function off. Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Select the “manual” or high pressure setting and set the time to 15 minutes.
- When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer the chicken to a rimmed baking sheet (do not discard the remaining liquid in the Instant Pot). Using two forks, shred the chicken, then add back to the Instant Pot.
Make the Avocado Crema:
- In a small high-powered blender or using an immersion blender, combine the avocado, jalapeño slices and brine, cilantro, garlic, lime juice, and salt. Set aside.
- Serve with tortillas, lettuce, radishes, cilantro, cotija cheese, and lime wedges, as desired. Top with the avocado crema.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
This recipe was simple and delicious. Every recipe I have made of yours has always been a winner in our house. Thank you!
I am making this for 6 so 2 lbs of chicken thighs. It still says to use 1 modelo bottle. Is this accurate even though it’s less chicken thighs than serving 12 (4 pounds)?
I want to make this for 6 people. The recipe calls for the same amount of beer as serving for 12. Is this accurate even though it is less chicken?
These are SO good! And easy! And I just want to eat avocado crema with a spoon! You knocked it out of the park with this one, Alex! Will be on our weekly rotation!
So tasty and easy to pull together! The crema was a hit – love the addition of the jarred jalapeños and brine, never would’ve thought to try that and it was so yummy!
Thanks, Meghan!!
Made these tonight for a football get together and and the entire family loved them! I followed the recipe exactly. So flavorful!! Another winner recipe, Alex!
Thank you, Erin!! Glad they were a winner!
Yum!!! Made this tonight and it was delicious! For the crockpot version, should the shredded chicken be added back to the pot/juices like you do for the Instapot version?
You can shred it directly in the slow cooker depending on the style of yours, but if not, yes, shred then add it back into the slow cooker! Just updated the directions. Glad you enjoyed this!!
Delicious!!! So flavorful.
I always forget about my Instant Pot but I’ll definitely be making these again! The chicken is super tender & flavorful, the topping suggestions are spot on & the avocado crema is a total rockstar. Perfect for entertaining or a quick weeknight dinner with plenty of leftovers!!
Wowza! I used skinless bone in chicken thighs and the bones easily fell away from the chicken when shredding. The chicken was spiced perfectly and the avocado crema had the perfect zing! Radish matchsticks and watercress added extra crunch and pep. Can’t wait to make this for friends!