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Instant Pot Chicken Birria-Style Tacos

Instant Pot Chicken Birria-Style Tacos made with shredded chicken, smoky chiles, and a rich, blended consomé. Crispy, cheesy, and perfect for dipping.
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Ingredients
  

  • 3 lbs boneless skinless chicken thighs (frozen is fine)
  • 1 tomato quartered
  • 1 onion quartered
  • 2 dried chiles guajillo, ancho, or pasilla — your pick
  • 6 cloves garlic
  • 2 cups 505 Southwestern medium flame-roasted green chiles or your favorite brand
  • 1 32-oz box chicken broth
  • 1 –2 tbsp olive oil
  • Corn tortillas
  • Shredded cheese Monterey Jack or mozzarella
  • Fresh pico de gallo and chopped cilantro for topping

Method
 

Char Your Base:
  1. Set your Instant Pot to Sauté and drizzle in olive oil. Add the tomato, onion, dried chiles, and garlic.
  2. Sauté until everything gets a little color and the chiles start to soften and smell smoky.
Build the Pot:
  1. Add the chicken thighs (frozen or thawed), green chiles, and chicken broth. Stir everything together to coat.
Pressure Cook:
  1. Lock the lid, select Meat/Stew, and cook for 90 minutes.
  2. When finished, let the pressure release naturally.
Shred the Chicken:
  1. Remove the chicken and shred it on a cutting board — it should fall apart easily.
  2. Use an immersion blender directly in the Instant Pot to blend the tomatoes, onions, and chiles into a smooth, rich broth.
Make the Tacos:
  1. Pour some of that broth into a shallow dish. Dip each corn tortilla into the broth, then place it in a hot skillet.
  2. Add shredded chicken and cheese, fold, and cook until crispy on both sides.
Serve:
  1. Serve your tacos with a small bowl of the broth for dipping, topped with fresh pico de gallo and cilantro.
  2. Crispy, juicy, and full of flavor — perfect for Taco Tuesday! 🌮