Instant Pot Mexican Chicken
, Published on Aug 30, 2025
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This Instant Pot Mexican Chicken is tender, juicy, and full of bold spices. The chicken is coated in a simple seasoning mix with chili powder, cinnamon, and cumin, then cooked in Mexican beer until it is fall-apart delicious and perfect for shredding. Serve it in tacos, burrito bowls, nachos, salads, and more.
It is one of those versatile recipes you will want to keep on repeat for easy weeknight dinners or meal prep.
Looking for more Instant Pot dinners? Try my Instant Pot Drunken Chicken or Instant Pot Chinese Chicken!
Why You'll Love this Instant Pot Chicken
- Quick and Easy: This Instant Pot Mexican Chicken practically cooks itself. Dinner is ready in about 40 minutes with very little hands-on time.
- Versatile: This flavorful chicken is perfect for tacos, burrito bowls, nachos, quesadillas, salads, and more.
- Meal Prep Friendly: Make a batch, enjoy some for dinner, then save the rest for lunches or freeze for up to 3 months.
- Family Approved: This recipe is kid-friendly, crowd-pleasing, and perfect for busy weeknights or casual entertaining.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Thighs: I highly recommend using thighs for this recipe. They stay tender and juicy under pressure with little risk of overcooking.
- Mexican Beer: Cooking the chicken in beer adds depth and extra flavor. If you prefer not to use alcohol, chicken broth works as a simple substitute. I used Modelo.
- Spice Blend: A mix of garlic powder, chili powder, oregano, cumin, onion powder, coriander, and a touch of cinnamon adds bold, warm flavor that makes this chicken stand out.
Instant Pot Mexican Chicken (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Stir the seasonings in a small bowl.
- Coat the boneless skinless chicken thighs in the seasoning blend and olive oil.
- Sear the chicken in the Instant Pot for about 5 minutes a side on sauté mode.
- Pour in the Mexican Beer. Scrape the bottom of the Instant Pot to deglaze.
- Seal the Instant Pot and pressure cook on high for 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
- Remove the chicken to a plate and shred. Meanwhile, turn the Instant Pot back to sauté on high to thicken the liquid.
- Mix the shredded chicken back into the liquid.
- Serve the chicken in tacos, burritos, burrito bowls, quesadillas, or salads.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Instant Pot Mexican Chicken FAQ's
Yes, chicken breasts work, but they are leaner and can dry out more easily. Chicken thighs stay juicier under pressure, which is why I recommend them. If you use breasts, keep the cook time the same and know they may not be quite as tender.
Chicken broth is the best substitute if you prefer not to cook with alcohol. You’ll still get great flavor without the beer.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The shredded chicken also freezes well for up to 3 months.
This shredded chicken is very versatile. Try it in tacos, burrito bowls, quesadillas, nachos, or salads. It’s also great for meal prep.
No marinating is required. The Instant Pot pressure cooking infuses the chicken with flavor quickly, so you can skip the marinating step.
Did you try this Instant Pot Mexican Chicken recipe? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Instant Pot Mexican Chicken
Equipment
Ingredients
- 2 teaspoons Garlic Powder
- 2 teaspoons Chili Powder
- 2 teaspoons Dried Oregano
- 1 teaspoon Cinnamon
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt
- 2 pounds Boneless Skinless Chicken Thighs
- 2 tablespoons Extra Virgin Olive Oil
- 12 ounces Mexican Beer, such as Modelo
Instructions
- In a small bowl, stir together the garlic powder, chili powder, oregano, cinnamon, coriander, cumin, onion powder, and salt.
- Add the chicken thighs and olive oil to a large bowl. Sprinkle the seasoning mix over top and toss until evenly coated.
- Turn the Instant Pot to Sauté (High) and let it preheat. Sear the chicken thighs for about 5 minutes per side, until browned. Then pour in the beer and scrape up any browned bits from the bottom of the pot.
- Seal the Instant Pot lid and cook on High Pressure for 5 minutes. Quick release the pressure when done.
- Remove the chicken and shred with two forks. Meanwhile, turn the Instant Pot back to Sauté (High) and let the cooking liquid simmer for a few minutes to thicken. Return the shredded chicken to the pot and toss in the sauce.
Notes
- Chicken: Boneless Skinless Chicken Thighs stay juicy and shred best. Boneless Skinless Chicken Breasts can be used, but may turn out less juicy.
- Beer Substitute: Swap beer with chicken broth or water.
- Serving Ideas: Great for tacos, burrito bowls, nachos, salads, and quesadillas.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezer-Friendly: Freeze up to 3 months in a sealed zip top bag with as much air squeezed out as possible. Thaw overnight in fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this at least 5 times at this point. So easy to make and delicious. Great leftover too!!