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Instant Pot Beer-Braised Chicken Tacos
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5 from 26 votes

Instant Pot Beer-Braised Chicken Tacos

Total Time35 minutes
Servings: 12
Author: Alex Snodgrass

Ingredients

For the Chicken:

  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1½ teaspoon dried oregano
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 4 pounds boneless skinless chicken thighs trimmed of excess fat
  • 2 tablespoons avocado oil more as needed
  • 2-3 chipotle pepper in adobo minced
  • 3 tablespoons tomato paste
  • Two 4-ounce can mild chopped green chiles
  • One 12-ounce bottle Modelo Especial sub Pacifico

For the Avocado Crema:

  • 1 large ripe avocado peeled and seed removed
  • ¼ cup jarred jalapeno slices
  • 2 tablespoons brine from the jarred jalapeno slices
  • ⅓ cup fresh cilantro leaves and tender stems
  • 1 garlic clove peeled
  • 2 tablespoons fresh lime juice about 1 lime
  • ¼ teaspoon kosher salt

Optional For Serving:

  • Corn tortillas or lettuce cups
  • Shredded iceberg lettuce
  • Radishes thinly sliced and cut into matchsticks
  • Cilantro leaves
  • Cotija cheese
  • Lime wedges

Instructions

Prepare the Chicken | Instant Pot Method:

  • In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Stir until well incorporated. Season both sides of the chicken with this seasoning mix.
  • Turn the Instant Pot on the sauté function and heat the oil. When hot, in batches to not overcrowd the Instant Pot, 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.
  • Next, add the chipotle pepper and tomato paste. Stir to toast the paste, about 1 minute. Add the green chiles and beer to the Instant Pot and whisk to combine.
  • 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. Press the "manual" and then set the time to 15 minutes. Walk away from the Instant Pot and let it do its thing! Note: If your IP doesn't have a manual button, set it to 'high pressure.’
  • 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 IP). Using two forks, shred the chicken then add back to the Instant Pot.

Prepare the Chicken | Slow Cooker Method:

  • In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Stir until well incorporated. Season both sides of the chicken with this seasoning mix.
  • 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.
  • When cook time is complete, shred the chicken with two forks directly in the slow cooker or transfer the chicken to a rimmed baking sheet to shred with two forks (do not discard the remaining liquid in the slow cooker) and add the chicken back to the slow cooker. Serve with avocado crema.

Make the Avocado Crema:

  • In a blender or using an immersion blender, combine the avocado, jalapeno slices and brine, cilantro, garlic, lime juice, and salt. Set aside.
  • Serve as desired and top with the avocado crema.