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Instant Pot Chicken Barbacoa

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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.

Ingredients

Units Scale
  • 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

  1. Set Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté chopped onion and garlic for 2–3 minutes until softened.
  2. Add chicken thighs and brown slightly on each side, about 2–3 minutes.
  3. In a bowl, combine dried chilies, cumin, oregano, cloves, and cinnamon. Sprinkle over the chicken.
  4. Pour in chicken broth, lime juice, and apple cider vinegar.
  5. Seal the lid and set to ‘Manual’ high pressure for 15 minutes.
  6. Let pressure release naturally for 10 minutes, then release any remaining pressure manually.
  7. Open the lid and shred the chicken with two forks. Mix it well into the sauce.
  8. 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

Find it online: https://yumfoodusa.com/instant-pot-chicken-barbacoa/