Description
These tender Mexican shredded chicken thighs cook effortlessly in your Instant Pot! Infused with warm spices and cerveza, this flavorful protein is perfect for tacos, burrito bowls, or meal prepping. Gluten-free adaptable and freezer-friendly!
Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Thighs
- 2 Tbsp (32g) Olive Oil
- 2 tsp Kosher Salt (or 1 tsp table salt)
- 2 tsp Garlic Powder
- 2 tsp Chipotle Chili Powder
- 2 tsp Dried Oregano
- 1 tsp Ground Cinnamon
- 1 tsp Ground Coriander
- 12 oz Cerveza*
Instructions
- Pat chicken thighs dry and rub with olive oil.
- Mix all dry spices in a bowl, then coat chicken evenly with spice mixture.
- Select ‘Sauté’ on Instant Pot. Brown chicken in batches (3 minutes per side).
- Return all chicken to pot, pour cerveza over top. Secure lid.
- Cook on High Pressure for 15 minutes, then natural release for 10 minutes.
- Shred chicken with forks directly in pot, mixing with cooking liquid.
Notes
Tips: Substitute beer with chicken broth if preferred. For extra flavor, stir in fresh cilantro before serving. Storage: Refrigerate for up to 4 days or freeze for 3 months. Perfect for meal prep!
- Prep Time: 15
- Cook Time: 20
- Category: Main Dish
- Method: Pressure Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 1
- Sodium: 820
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 38
- Cholesterol: 165
Keywords: mexican chicken, shredded chicken, instant pot