Instant Pot Birria Inspired Tacos
Prep time: 
Cook time: 
Total time: 
  • 4 boneless, skinless chicken breast
  • 1 can Chipotle peppers in Adobo
  • 4 cups chicken broth
  • 3 dried guajillo peppers (remove stems and seeds)
  • ½ cup tomato sauce
  • 5 cloves garlic
  • 1 tsp oregano
  • ½ tsp paprika
  • 1 tsp cumin
  • 2 bay leaves
  • 6 whole cloves
  • corn tortillas
  • cilantro
  • Queso Fresco
  • Olive Oil
  • 1 onion, chopped
  1. Place everything except tortillas, cilantro, cheese, onion and olive oil in the Instant Pot.
  2. If the chicken isn't covered in the pot, add water.
  3. Cook on high pressure for 15 minutes and natural release.
  4. if the chicken easily shreds, remove from the pot. If it does not, pressure cook an additional 5 minutes.
  5. Remove all the chicken from the pot, shred and set aside.
  6. Remove and discard bay leaves.
  7. Allow the remainder to cool slightly and blend until smooth.
  8. Place through a sieve if necessary to remove lumps.
  9. Heat a griddle or large skillet with a small amount of oil over medium heat.
  10. Warm the tortillas to make them pliable.
  11. Dip quickly into the broth mixture.
  12. Place the tortilla on the griddle.
  13. Add chicken to half and fold over.
  14. Fry until crispy and flip.
  15. Serve hot topped with cilantro, onion, queso fresco and more broth for dipping.
Recipe by Moola Saving Mom at