Lakin/Thompson Recipes

Shredded Chicken Tacos

Insta-Pot Recipe
Ingredients Chicken
    1. 2 lbs Boneless Skinless Chicken Thighs
    2. 2-3 Tbsp Canola Oil
    3. 2 tsp Chipotle Chili Powder
    4. 2 tsp Garlic Powder
    5. 2 tsp Dried Oregano
    6. 1 tsp table salt
    7. 1 tsp Ground Coriander
    8. 1 tsp Ground Cinnamon
    9. 12 oz Beer (0% ok)
Preparation Chicken
  1. Mix the dry ingredients in a small bowl. Coat the chicken in canola oil in a large bowl before adding the spices. Stir to evenly coat.
  2. Method A: Set Insta-Pot to saute and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes. Add the beer and make sure none of the chicken thighs are stuck to the pot.
  3. Method B: Heat oil in a skillet on the stove. Cook chicken each side for 2-3 minutes. Set Insta-Pot to saute and heat up before adding beer. Add the chicken and seal.
  4. Pressure cook for 5 minutes on high (it will take about 5 minutes to heat up). You can vent immediately. Chicken thighs need to have an internal temperature of 165ºF.
  5. Remove the cooked chicken and shred. Reheat Insta-Pot with sauté function to cook down the the remaining liquid .
  6. Spoon some over the shredded chicken and mix.
  7. For crispier chicken broil in oven on a baking sheet for few minutes then add liquid.


Serve on small corn tortillas with chopped cilantro, sliced cheese, and diced onion, avocado, tomatoes, and salsa.