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Instant Pot Mexican Chicken
Serves 8
10 mins prep
20 mins cook
30 mins total
This recipe will quickly become a favorite! It's so easy and flavorful. It's perfect on tacos, burritos, bowls, nachos, etc.
Mix all seasonings in a small bowl.
In a large bowl, toss together the chicken thighs, olive oil, and seasoning mixture.
Turn the sauté mode of the instant pot to high and let it preheat. Cook the chicken thighs for 5 minutes a side. Pour in the beer. Scrape up any stuck bits from the bottom of the pan if necessary.
Seal the instant pot and pressure cook on high for 5 minutes. Quick release when finished.
Remove the chicken and shred using two forks. While you shred the chicken, turn the sauté mode of the instant pot to high to thicken up the remaining liquid. Toss the shredded chicken back into the liquid and serve.