Instant Pot Chicken Birria

If you’ve ever tried birria tacos, you know that deep, spicy, comforting stew vibes they bring are next level. Now, imagine all that goodness but with chicken—tender thighs simmered in a broth that’s rich, flavorful, and just a little bit addictive. This Chicken Birria Instant Pot recipe might become your new go-to when you crave something cozy but don’t want to babysit the stove all day. I promise it’s easier than it sounds (and yes, I totally burned the tomato paste once—don’t be like me).

Detailed Ingredients with measures

• 2 1/2 pounds Boneless Skinless Chicken Thighs
• 2 tablespoons (32g) Olive Oil, divided
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 4 Dried Guajillo Chiles*
• 4 Dried Arbol Chiles*
• 1 Dried Ancho Chile*
• 1 small (200g) Onion, diced
• 6 cloves Garlic, grated or minced
• 2 tablespoons (30g) Tomato Paste
• 1 teaspoon Ground Coriander
• 1 teaspoon Cumin
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Cinnamon
• 4 Bay Leaves
• 2 cups Kettle & Fire Chicken Bone Broth

Prep Time

About 15 minutes to toast the chiles and get everything prepped (plus peeling and seeding your chiles, which is a little messy—but totally worth it).

Cook Time, Total Time, Yield

Cook time in the Instant Pot is just 8 minutes under pressure, but don’t forget the natural release—about 5 to 10 minutes—so all those flavors meld beautifully. Total time from start to table runs around 45 minutes, including shredding the chicken and blending the sauce. This recipe serves 6 hungry folks or 8 if you’re feeling generous.

If you’re like me, you’ll probably snack on chips while the Instant Pot’s working—instant bite-sized tastings of life. When you brown the chicken, the house starts smelling like taco night heaven, which, honestly, might be the best part. And the broth… oh, the broth thickened just right from those toasted peppers and warm spices, it’s like a hug for your stomach.

Sometimes, the chiles can be stubborn to blend smooth—took me a couple of passes through the food processor and a straining session (hello, messy kitchen) to get that silky texture. But once it’s done? Magic. Serve this shredded chicken in tortillas with a spoonful of that luscious, spicy broth for dipping. Birria tacos, friends, are officially life-changers at my table now.

So go ahead, give your Instant Pot the workout it deserves and treat yourself to a meal that feels like a celebration even on the most regular nights. Just maybe keep a napkin handy for the mess and a cold drink nearby—you’re in for a flavorful ride.

Detailed Directions and Instructions

Prepare the chicken

Rub the chicken thighs with 1 tablespoon of olive oil, making sure every piece gets a little shiny coat. Sprinkle on the kosher salt and black pepper, just like you’re seasoning for your favorite homemade roast. Set them aside while you get to the chile magic.

Toast the chiles

Turn your Instant Pot to sauté on high — it gets HOT, so keep an eye. While waiting, pull out the dried guajillo, arbol, and ancho chiles. Carefully remove stems and most seeds—don’t toss the seeds unless you like surprise little bursts of heat. Toss the chiles into the pot and toast them for 4 to 5 minutes, stirring enough so nothing burns. You want to smell that smoky, toasted chile aroma filling your kitchen before you pull ‘em out.

Brown the chicken

Drop the seasoned chicken thighs into the same hot pot and sear them for 2 to 3 minutes on each side until they get a nice golden-brown glimpse. Don’t crowd the pot; you want that color, not steaming. Once browned, scoop them out and set aside. Yes, it’s a bit messy, but those browned bits on the bottom? Flavor city.

Sauté aromatics

Add the remaining tablespoon of olive oil to the pot and toss in the diced onion. Stir and cook until the onion softens—about 4 to 5 minutes. Don’t rush this step or you’ll miss that sweet caramelized undertone building. Then throw in the grated garlic and tomato paste, stirring for another 30 to 60 seconds. You’ll recognize the moment when the whole kitchen smells like a warm hug.

Combine and pressure cook

Now, pile everything back in: toasted chiles, ground coriander, cumin, cloves, cinnamon, and bay leaves. Pour in the chicken bone broth—it should cover those chiles like a little hot tub party. Seal the Instant Pot and set it to pressure cook on high for 8 minutes. When the timer’s up, don’t rush to open it; let the pressure release naturally for 5 to 10 minutes. Your patience here saves you from a chili eruption.

Shred and blend

Pull the chicken out into a bowl and shred away with forks or fingers—whatever gets you through it. Remove and toss the bay leaves; they’ve done their duty. Transfer the chiles and a few tablespoons of that rich broth into a food processor and blend for 2 to 3 minutes until silky smooth. If things still look grainy or chunky, strain it through a fine sieve—you want this sauce velvety, not gritty. Be prepared: kitchen spatters sometimes happen here.

Notes

About the chiles

The dried guajillo, arbol, and ancho chiles aren’t hard to find but can be spicy if you’re not used to arbol. If you want just a hint of heat, reduce the arbol chiles or remove all seeds—it’s okay to play around with fiery levels! And don’t skip toasting; it really unlocks their flavor, but watch closely—they burn fast.

Instant Pot quirks

Sometimes the Instant Pot wants to take forever to come to pressure because of all the thick sauce. If this happens, just give it a bit more time—you want those chiles soft and soaking, not tough. Remember: natural release is your friend here; quick release tends to splash and makes a mess.

Shredding tip

Hot chicken + shredding = careful fingers. If you’re impatient like me, blow on it first or use two forks with some vigor. Occasionally, chicken might cling stubbornly, and that’s okay—just be gentle so you don’t shred it too fine or turn your cozy dinner into shredded chicken soup.

Leftover magic

This birria tastes even better the next day as the flavors deepen. Save the sauce separately and reheat gently. If the sauce thickens in the fridge, warm with a splash of broth or water—don’t let it dry out. Also perfect for tacos, quesadillas, or just a big spoon and a napkin.

So yeah, it’s a few steps but totally worth it. Beware: you might end up licking spoons or sneak tasting this straight from the pot. No judgment here.

Cook techniques

Toasting dried chiles

Toasting the dried chiles is one of those little magic moves that really wakes up their flavor. When you toss those dried guys into the hot Instant Pot on sauté high, you’re coaxing out those smoky, earthy notes that make the birria sing. Just be sure to stir often and keep an eye on them — burnt chiles are no friend, trust me, I learned that the hard way once after walking away for “just a sec.” You want them fragrant, not charred black.

Browning chicken thighs

Don’t skip the browning step! It might seem like extra work, but building that caramelized crust adds a depth you can’t fake with seasoning alone. I usually find the best results come from using just enough olive oil to coat the pan and letting the chicken sit without moving it around too much — patience here is key so you get a nice golden color, not a gray sad mess.

Sautéing aromatics and tomato paste

Softening the onions and garlic before pressure cooking releases that whole garlicky, sweet onion vibe we crave. Stirring in tomato paste until it darkens just a bit helps build that rich base flavor. Side note: don’t rush this step! I’ve definitely dumped the paste in and hit the pressure button too soon. Slow and low is the way to go for rich, cozy tastes.

Pressure cooking and natural release

The Instant Pot makes this recipe a breeze, but the natural release is where the magic happens. You don’t want to vent it too fast or the meat might end up tougher than grandma’s old boots. Giving it those extra 5 to 10 minutes lets the flavors meld and the chicken get tender enough to shred right off the bone. Honestly, every time I skip natural release, my birria turns out meh.

Blending the chile sauce

Once you’ve shredded that juicy chicken, blending the toasted chiles with broth creates that velvety sauce you dream about. I always pulse and taste along the way, adjusting the texture so it’s smooth but still has a bit of body. Pro tip: if you’re short on time, skip straining, but for silky smooth sauce, a fine mesh sieve is a game-changer — yes, it takes an extra second, but worth it.

FAQ

Can I use chicken breasts instead of thighs?

You can, but chicken thighs give you that richer, more tender bite — they stand up better to the pressure cooking without drying out. Breasts might turn out a bit stringy or dry, so if you do switch, just keep a close eye on cooking time and maybe shave off a couple of minutes.

What if I can’t find guajillo or arbol chiles?

No worries! You can substitute with other dried chiles like pasilla or New Mexico chiles. They won’t be exactly the same, but still pretty darn delicious. Just toast and prep them the same way. The key is having that balance of heat and smokiness.

Is it possible to make this recipe without a pressure cooker?

Absolutely, just simmer everything in a heavy pot low and slow for about 1.5 to 2 hours until the chicken’s tender. It takes longer but the flavors still meld beautifully. Just be sure to cover and keep adding broth as needed.

Why do I need to remove seeds from dried chiles?

Seeds can make the sauce bitter and gritty, so taking them out keeps your birria silky smooth and flavorful. Plus, you get to control the heat better—arbol chiles are spicy little devils, and seeds just crank that burn up.

Can I freeze leftovers?

Totally. This birria keeps really well in the freezer for up to 3 months. Portion it out before freezing for easy weeknight dinners. Thaw overnight in the fridge or warm gently in a pot, and you’re good to go — trust me, this stuff tastes even better the next day!

Conclusion

Alright, here’s the thing about this Chicken Birria recipe — it feels like a warm hug on a rough day. I mean, those tender chicken thighs, slow-cooked in this insanely rich broth with that smoky, toasted chile punch? It’s like your kitchen went and threw a fiesta without telling you. Honestly, the whole process isn’t perfect every time; I’ve had moments where I over-toast those chiles and nearly set off the smoke alarm (yep, true story). But somehow, even those little “oops” moments add this rustic charm to the whole meal. When you finally shred the chicken and soak it up in all that flavorful broth, it feels like the waiting and a little mess are worth it tenfold.

And you don’t have to be a pro or have the flashiest kitchen gadgets. If you’ve got a trusty Instant Pot and a craving, this recipe’s got your back. The way those spices – cumin, cloves, cinnamon – wrap around the chicken makes your kitchen smell like you just walked into some cozy Mexican taqueria. Just promise me you’ll let yourself enjoy those messy bits, the bits where maybe you blink and accidentally add an extra pinch of this or that. It’s all part of what makes the meal yours.

And let’s be real, the best part? Leftovers. They only get better. Throw shredded chicken birria into tacos, spoon it over rice, or dunk crispy tortillas for that perfect bite. There’s no wrong way here, so get messy, have fun, and savor every bit of that saucy goodness.

More recipes suggestions and combination

Birria Tacos with Pickled Red Onions

If you’re thinking “I want more crunch, more tang,” slather some pickled red onions on your birria tacos. The acidity cuts through the richness, and when you dunk those tacos into the birria consommé (the broth), it’s next-level comfort food magic. Plus, sprinkle on some fresh cilantro and a squeeze of lime, and you’re basically winning life.

Cheesy Birria Quesadillas

Leftover shredded chicken birria + melty cheese + crispy tortilla = the most dangerously delicious quesadilla ever. Seriously, this combo is an all-time fave when I don’t want to do much but still want to eat like a champ. Use a mix of mozzarella and Mexican melting cheeses, fold it up, and cook until golden. Serve it with a side of that birria broth for dipping, and you’re golden.

Birria Ramen Bowl

Here’s a fun twist: swap out your usual broth for this rich, smoky birria broth and toss in cooked ramen noodles, some soft-boiled eggs, sautéed veggies, and a handful of fresh herbs. I know it sounds a bit wild, but this fusion hit me in the soul on a chilly night. It’s kinda messy to eat but soooo worth it.

Birria Chili

When you’re craving something with a little more heft, stir shredded birria chicken into a pot of classic chili. The smoky chile flavors deepen up the chili, and the chicken adds wonderful tender protein that doesn’t dry out. This one’s perfect for game day or when you want to warm up and forget the world for a minute.

Birria Stuffed Peppers

Make a fun twist by stuffing roasted bell peppers with the shredded birria, rice, black beans, and a bit of cheese. Roast until everything’s bubbly and aromatic. It’s kind of like a fiesta in a pepper, and honestly, sometimes those fancy “stuffed pepper” meals get a little boring—this one does not!

So yeah, with this Chicken Birria, there’s no shortage of ways to remix and enjoy. Just throw on your apron, give a little wiggle dance in the kitchen (you know you want to), and make some memories — maybe with a little kitchen chaos thrown in for good measure.