This Instant Pot Chicken Barbacoa is a quick and easy version of the traditional slow-cooked dish, featuring tender, flavorful chicken shredded and perfectly seasoned. It’s ideal for tacos, burritos, bowls, or a hearty meal, offering a great balance of spices, lime, and garlic.
Why You’ll Love This Recipe
Instant Pot Chicken Barbacoa combines the rich, complex flavors of traditional barbacoa with the speed and convenience of pressure cooking. With minimal prep and a short cook time, it yields incredibly tender chicken infused with earthy spices, dried chilies, and citrusy tang. This dish is perfect for busy weeknights, meal prep, or feeding a crowd. Whether used in tacos, bowls, or wraps, the versatility and bold taste make it a go-to recipe for any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies, seeds removed
- 1 dried guajillo chili, seeds removed
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 cup chicken broth
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Directions
- Set your Instant Pot to “Sauté” mode. Add olive oil and sauté the chopped onion and garlic for 2–3 minutes until softened.
- Add the chicken thighs and lightly brown on both sides, about 2–3 minutes per side.
- In a small bowl, mix together the dried ancho and guajillo chilies, cumin, oregano, cloves, and cinnamon. Sprinkle this spice mixture over the chicken.
- Pour in the chicken broth, lime juice, and apple cider vinegar. Stir lightly to combine.
- Secure the lid of the Instant Pot and ensure the valve is sealed. Set to “Manual” high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Open the lid and shred the chicken with two forks. Stir the shredded chicken into the sauce to absorb the flavors.
- Serve warm, garnished with fresh cilantro. Ideal for tacos, burritos, bowls, or over rice.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per serving: 320 kcal
Variations
- Mild Version: Reduce or omit the dried chilies for a gentler flavor.
- Smoky Flavor: Add a chipotle pepper in adobo sauce for smokiness and depth.
- Citrus Twist: Add a splash of orange juice to enhance the sweet-tangy flavor.
- Low Carb: Serve over cauliflower rice or in lettuce wraps.
- Crispy Finish: After shredding, broil the chicken on a baking sheet for a few minutes for crispy edges.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave, adding a splash of broth if needed to maintain moisture. This dish also freezes well—store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may be slightly less juicy. Monitor the cooking time closely to avoid drying out.
Are the dried chilies spicy?
Ancho and guajillo chilies are generally mild to medium in heat and add rich, earthy flavors rather than intense spice.
Can I skip the browning step?
While optional, browning adds depth of flavor. Skipping it will still yield a flavorful dish, especially under pressure.
Is it necessary to blend the sauce?
For a smoother sauce, you can blend it before returning the shredded chicken. Otherwise, leave it as-is for a more rustic texture.
Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 4 hours. Shred the chicken and stir it into the sauce before serving.
What should I serve this with?
Serve in tacos, burritos, bowls, enchiladas, or over rice. Top with avocado, onions, salsa, or cheese.
How do I tone down the heat?
Use fewer chilies or substitute with paprika to keep the flavor without the heat.
Can I double the recipe?
Yes, but ensure your Instant Pot isn’t filled above the “Max” line. Cooking time remains the same.
Is this dish gluten-free?
Yes, it is naturally gluten-free. Be sure to check the broth and adobo sauce for hidden gluten if using any.
Can I prep this ahead of time?
Absolutely. Assemble everything in the pot and refrigerate for up to 24 hours before cooking.
Conclusion
Instant Pot Chicken Barbacoa is a bold, delicious, and efficient way to bring authentic Mexican flavor to your table in under an hour. With tender shredded chicken infused with layers of spice, citrus, and aromatic depth, it’s a versatile filling for all your favorite dishes. Ideal for weeknights, meal prep, or feeding a hungry crowd, this recipe is sure to become a staple in your kitchen.
PrintInstant Pot Chicken Barbacoa
This Instant Pot Chicken Barbacoa features tender, shredded chicken infused with a bold blend of spices, chiles, garlic, and lime—perfect for tacos, burritos, bowls, or any flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies, seeds removed
- 1 dried guajillo chili, seeds removed
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 cup chicken broth
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Set Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté chopped onion and garlic for 2–3 minutes until softened.
- Add chicken thighs and brown slightly on each side, about 2–3 minutes.
- In a bowl, combine dried chilies, cumin, oregano, cloves, and cinnamon. Sprinkle over the chicken.
- Pour in chicken broth, lime juice, and apple cider vinegar.
- Seal the lid and set to ‘Manual’ high pressure for 15 minutes.
- Let pressure release naturally for 10 minutes, then release any remaining pressure manually.
- Open the lid and shred the chicken with two forks. Mix it well into the sauce.
- Garnish with fresh cilantro and serve as desired.
Notes
- Soak dried chiles in warm water for 10 minutes beforehand for easier blending if needed.
- For extra flavor, blend the chilies with some broth before adding to the pot.
- Great for meal prep—leftovers reheat well.
- Serve with tortillas, rice bowls, or lettuce wraps.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg