Instant Pot BBQ Beer Pulled Chicken Tacos

These Instant Pot BBQ Beer Pulled Chicken Tacos are smoky, tangy, and full of flavor. Tender shredded chicken is cooked in BBQ sauce, spices, and beer, then stuffed into warm tortillas with cheesy goodness, corn-cabbage slaw, and a creamy avocado ranch. With options for Instant Pot, slow cooker, or stovetop, this recipe is versatile, easy, and perfect for weeknight dinners or game day gatherings.

Why You’ll Love This Recipe

These tacos bring together all the best flavors in one bite—smoky BBQ chicken, spicy chili powder, a hint of cinnamon, and beer for depth. The avocado ranch adds creamy freshness, while the cabbage-corn slaw brings crunch and brightness. Best of all, this recipe is quick and adaptable: whether you want fast Instant Pot cooking, low-and-slow in a crockpot, or stovetop simmering, it’s a dish that works for every schedule.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs

• 2 teaspoons smoked paprika

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• Kosher salt and black pepper, to taste

• 2 cups BBQ sauce (divided)

• 1/2 cup beer (such as pumpkin beer) or chicken broth

For the Slaw:

• 3 cups shredded cabbage

• 2 cups grilled or steamed corn kernels

• 1/2 cup fresh cilantro, chopped

• 2 tablespoons chopped fresh chives

• A few spoonfuls of avocado ranch (see below)

• Salt, to taste

For the Avocado Ranch:

• 1 avocado, halved

• 1/2 cup buttermilk (plus more as needed)

• 1 cup fresh cilantro

• 1 jalapeño, halved and seeded

• Juice of 1 lime

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Kosher salt, to taste

For Serving:

• Warmed corn or flour tortillas

• Shredded sharp cheddar cheese

Directions

Instant Pot Method

1. In the Instant Pot bowl, combine chicken, paprika, chili powder, garlic powder, cinnamon, 1 1/2 cups BBQ sauce, beer, salt, and pepper. Cover and cook on high pressure for 8 minutes. Use natural or quick release to release steam.

2. Switch to sauté mode and simmer 5 minutes to thicken sauce. Shred chicken with two forks. Stir in remaining BBQ sauce if desired.

3. Make avocado ranch by blending all ranch ingredients until smooth and creamy. Add buttermilk as needed to thin.

4. Make the slaw: toss cabbage with ranch, then stir in corn, cilantro, and chives. Season with salt.

5. Assemble tacos with cheese, chicken, slaw, and extra ranch.

Slow Cooker Method

1. In slow cooker, combine chicken, spices, 1 1/2 cups BBQ sauce, and beer. Cover and cook on low for 6 hours or high for 3–4 hours. Shred chicken and stir in cilantro and extra BBQ sauce if desired.

2. Prepare avocado ranch and slaw as above. Assemble tacos.

Stovetop Method

1. Season chicken with spices. In a heavy pot, heat 1 tablespoon olive oil. Sear chicken 3–4 minutes per side.

2. Reduce heat, add 1 1/2 cups BBQ sauce and beer. Cover and simmer 1–2 hours, adding more beer if sauce thickens too much. Shred chicken and stir in cilantro and extra BBQ sauce if desired.

3. Prepare avocado ranch and slaw as above. Assemble tacos.

Servings and timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 10 minutes (Instant Pot)

• Total Time: 30 minutes

• Calories: approximately 578 kcal per serving

Variations

• Make it spicier: Add hot sauce or extra chipotle chili powder.

• Different protein: Use pork shoulder or beef chuck roast instead of chicken.

• Cheese lovers: Top with queso fresco or pepper jack for extra creaminess.

• Beer swap: Try hard cider for a sweeter twist.

• Lighter version: Serve over lettuce wraps instead of tortillas.

Storage/Reheating

• Refrigerate: Store pulled chicken and slaw separately for up to 3 days.

• Reheat: Warm chicken gently on the stovetop with a splash of broth.

• Freeze: Freeze shredded chicken (without slaw) for up to 3 months. Thaw overnight and reheat before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work beautifully in this recipe.

Do I have to use beer?

No, chicken broth works as a perfect substitute.

Can I make the avocado ranch ahead?

Yes, store it in an airtight jar in the fridge for up to 2 days.

What tortillas work best?

Both corn and flour tortillas are delicious—use your favorite.

Can I make this dairy-free?

Yes, use dairy-free cheese and replace buttermilk with unsweetened almond milk and lime juice.

Can I meal prep this recipe?

Yes, the chicken and slaw can be made ahead and stored separately. Assemble tacos when ready to serve.

How spicy is this recipe?

It’s mildly spicy from the chipotle chili powder and jalapeño, but you can adjust to taste.

Can I double the recipe?

Yes, easily double for a crowd—just extend Instant Pot cooking time by 2 minutes.

Can I use rotisserie chicken?

Yes, simmer it in BBQ sauce and beer for 15 minutes to absorb flavor.

What sides go best with these tacos?

Mexican street corn, black beans, or a fresh avocado salad pair perfectly.

Conclusion

Instant Pot BBQ Beer Pulled Chicken Tacos are smoky, saucy, and packed with flavor. With tender shredded chicken, crunchy corn-cabbage slaw, creamy avocado ranch, and melty cheese, they’re everything you want in a taco. Easy to make with multiple cooking methods, they’re perfect for family dinners, summer cookouts, or casual parties

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