When I started this blog it was an effort to share my cooking as well as a way for me to organize my favorite recipes in one place. As much as I love creating my own recipes, I equally love making other people’s creations.
This recipe is slightly adapted from Half Baked Harvest. The first time I made this recipe it was so ridiculously spicy. I remember sitting across the dinner table from Gabe (who was sweating from the heat) and thinking this recipe is not so good… It wasn’t until a few days later that I realized the bottle I had grabbed when pulling ingredients was in fact hot sauce and not bbq sauce at all. I tried the recipe again right away with the correct ingredients and was obsessed!
This is one of my family’s favorite dinners. I use Myra Kornfeld’s homemade BBQ sauce for this recipe- it’s smokey (thanks to the liquid smoke) and naturally sweetened with honey and molasses. This chicken is delicious stuffed in tacos or served on a rice bowl.
Instant Pot BBQ Chicken Tacos
Description
This recipe is slightly adapted from Half Baked Harvest. The first time I made this recipe it was so ridiculously spicy. I remember sitting across the dinner table from Gabe (who was sweating from the heat) and thinking this recipe is not so good… It wasn’t until a few days later that I realized the bottle I had grabbed when pulling ingredients was in fact hot sauce and not bbq sauce at all. I tried the recipe again right away with the correct ingredients and was obsessed!
Ingredients
slightly adapted from Half Baked Harvest
2 lbs boneless chicken thigh or breast
2 teaspoon smoked paprika
2 teaspoon new mexican chili powder
1 teaspoon garlic powder
1/2 teaspoon cinnamon
salt and pepper
2 cups BBQ sauce
1/2 cup beer-
Lazy Guac
2 ripe avocados
juice of 1/2-1 lime
handful of cilantro
pinch of salt
Instructions
- In the bowl of your instant pot, combine the chicken, chili powder, garlic powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes.
- Once done cooking, use the natural or quick release function and release the steam.
- Switch the instant pot to sauté and cook 5 minutes, until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired. Serve with tortillas, guacamole or slices of avocado and shredded cheddar!
To make this on the stove top
- Combine the chicken, chili powder, paprika, cinnamon, and a pinch each of salt and pepper in a bowl.
- Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat.
- Add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer.
- Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out.
- Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired.
To make the guac:
- Combine the ingredients in a mini food processor and blend until creamy
Notes
HBH recommends pumpkin beer for this chicken. I have made it with numerous beers as well as bone broth. I can attest it is worth seeking out the pumpkin beer. I especially love a dark pumpkin stout. It adds another dimension of warm spice that makes this dish extra special.
Make the BBQ sauce ahead and this can be on the table in under 30 minutes. If you can’t be bothered to make your own use your favorite store bought
I personally like to finish cooking the chicken slow and love on the stove top. After the chicken is done I do a quick release and transfer the chicken and all the sauce to a pot and simmer until the sauce is thick before adding the rest of the BBQ sauce. If I am making rice this is when I throw it into the insta pot.
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