Pressure Cooker Beer-Braised Chicken Tacos

  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Pressure cooker beer-braised chicken tacos. Chicken thighs with vegetables and spices cooked in pressure cooker and served with corn tortillas.Very popular Mexican dish!


  • 2 tablespoons olive oil
  • 2 pounds (960 g) boneless and skinless chicken thighs,trimmed
  • 1 small yellow onion,peeled and chopped
  • 2 plum tomatoes,chopped
  • 1 tablespoon fresh oregano leaves,chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon pickled jalapeno rings,chopped
  • 12 oz (360 ml) bottle amber beer
  • 4 ½ oz (45 g) chopped mild green chiles
  • cinnamon stick
  • 12 corn tortillas


Step 1

In a pressure cooker,heat olive oil over medium heat. Add half of chicken thighs.Brown,turning occasionally,for about 6 minutes. Remove cooked chicken form pressure cooker,using a slotted spoon. Transfer to a large bowl. Repeat with remaining chicken.

Step 2

Add chopped onions to cooker. Cook,stirring,until soften (for a couple of minutes). Stir in tomatoes,jalapeno,oregano and garlic. Cook,stirring,for a further 1 minute. Pour in amber beer and stir until foaming stops.

Step 3

Add chilies and cinnamon stick. Return cooked chicken thighs and any accumulated juices. Stir well.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 18 minutes.

Step 5

Open pressure cooker,using Quick Release method. Discard the cinnamon stick.

Step 6

Bring mixture to a simmer over medium heat. Cook,stirring,until thickened and saucy (for 2-5 minutes).

Step 7

Turn off pressure cooker. Using a tongs,remove cooked chicken from pressure cooker and transfer on the cutting board. Shred meat,using two forks.

Step 8

Transfer shredded chicken to serving bowl. Pour sauce over the meat. Serve with corn tortillas.

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