These Instant Pot Chicken Birria-Style Tacos might be the easiest birria shortcut you’ll ever make, and honestly, they taste like you spent all day in the kitchen. Frozen chicken? No problem. Dried chiles? Yes, please. A buttery, smoky broth for dipping? Absolutely happening.

Everything starts right in the Instant Pot by charring tomatoes, onions, dried chiles, and garlic. This simple step adds so much rich, smoky flavor without needing a grill or comal. After that, all the ingredients get piled into the pot, and pressure cooked until the chicken literally falls apart.

Once the chicken is shredded, the magic really happens: you blend the cooking liquid into a silky, restaurant-style consomé. That’s what makes these tacos so addictive.

Before You Get Started

This recipe comes together fast once everything is prepped, so take a moment to set yourself up for birria success. Dried chiles add the smoky depth birria is known for, but you don’t need many — even two chiles transform the broth. Frozen chicken thighs work perfectly here, making this a true weeknight-friendly Instant Pot meal.

Have your blender or immersion blender ready, because blending the cooked veggies and broth into a smooth consomé is what takes these tacos from “good” to “restaurant-level amazing.”

What You Need to Make Instant Pot Chicken Birria-Style Tacos

• Olive oil
• Dried chiles
• Chicken broth
• Green chiles
• Corn tortillas
• Cheese
• Fresh toppings

How to Make Instant Pot Chicken Birria-Style Tacos

1. Char Your Base

Set the Instant Pot to Sauté and add a drizzle of olive oil.
Add the tomato, onion, dried chiles, and garlic.
Let everything cook until the veggies soften and the chiles smell smoky.

2. Build the Pot

Add the chicken thighs, roasted green chiles, and chicken broth.
Stir to combine and make sure the chiles and veggies mix into the broth.

3. Pressure Cook

Lock the lid and select Meat/Stew for 90 minutes.
When done, let the pressure release naturally.

4. Shred the Chicken

Remove the chicken, shred it with two forks, and set aside.
Using an immersion blender, blend the contents still in the pot until smooth and rich.
(This becomes the iconic birria “consomé.”)

5. Make the Crispy Tacos

Pour some consomé into a shallow dish.
Dip each tortilla into the broth, then place it in a hot skillet.
Add shredded chicken and cheese.
Fold and crisp on both sides until golden and melty.

6. Serve

Spoon some extra consomé into small bowls.
Top your tacos with pico de gallo and cilantro.
Dip, crunch, repeat.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts will work, but thighs shred more easily and stay juicier.

Are the dried chiles spicy?

Not really, guajillo and ancho chiles are mild. If you want heat, add a serrano or use hotter dried chiles.

Can I make this with frozen chicken?

Absolutely. Frozen thighs cook perfectly in the Instant Pot with no changes needed.

What if I don’t have an immersion blender?

Transfer the broth + veggies to a regular blender, blend until smooth, and pour back into the pot.

Can I make this dairy-free?

Yes, just skip the cheese or use a dairy-free melting cheese.

How do I make the tacos extra crispy?

Use a lightly oiled pan and don’t overfill the tortillas.
Let each side cook until deep golden before flipping.

Does this freeze well?

The shredded chicken freezes beautifully for up to 3 months.
Freeze the consomé separately.