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Weeknight style Instant Pot BBQ Beer Pulled Chicken Tacos…with spicy avocado jalapeño ranch and sweet corn slaw. Because loaded tacos are just better. Shredded chicken in a spicy BBQ beer sauce stuffed into warmed tortillas to make the best saucy tacos. All made in the instant pot (along with slow cooker and stove-top instructions). Serve each taco with a creamy, spicy avocado jalapeño sauce, fresh corn slaw, and a little cheddar cheese too. The perfect weeknight dinner…comes together in minutes and is so delicious too! Bonus, this saucy BBQ chicken is great leftover and piled high onto your favorite tortilla chips from some seriously delicious BBQ chicken nachos.

overhead photo of Instant Pot BBQ Beer Pulled Chicken Tacos with Ranch Corn Slaw

Say hello to your new favorite weeknight taco. I know, BBQ chicken tacos sound a little off, but trust me, these are so good. Habitual actually, because anything with sweet and spicy barbecue sauce is always fingerlickin’ good.

The one thing I have on my mind right now more than anything is back to school. Somehow we have entered into late August. Little sister Asher is headed back to school this Thursday, and sadly summer is starting to wind down. Just writing that has me a little sad. Most summers I’m ready to move ahead and enter into fall. But this year, I wish summer could stay a bit longer. Anyone else?

So with that mindset, I’m holding onto summer in every which way possible, and trying to incorporate all the summer produce I can get my hands on. Today it’s corn, tomorrow it’ll be plums…then more corn, zucchini, herbs, sweet peaches, and everything else. These seasonal recipes are always my favorite and these tacos are no exception. Not only are these tacos easy to make, they’re a great way to use up summer cabbage, corn, and herbs. They’re also perfect for busy weeknights. And even better for upcoming Monday night football…currently all my brothers and dad seem to talk about these days. They’re also just plain delicious.

So DELICIOUS.

overhead photo of avocado ranch in food processor

Here is how you make these BBQ beer pulled chicken tacos.

First up, you can make this chicken in the pressure cooker, the slow cooker, or on the stove-top. I wanted to make sure that everyone could enjoy these saucy tacos so I gave directions for all.

You’ll want to combine the chicken thighs or chicken breasts with a few seasonings, your favorite beer, and your go-to BBQ sauce. I’m a huge fan of my homemade BBQ sauce. I also really like Primal Kitchen BBQ sauce, which is what I use when I don’t make my own. You can either cook quickly in the instant pot, or cook low and slow in the slow cooker. For this recipe, either option is just as good. It just depends on how little or how much time you have. Once September hits, I always prefer slow cooking so that warming smells can run through my house. It’s always kind of cozy to slow cook once the weather cools off a bit. But until then, I use the instant pot.

Now, if you don’t love beer or just don’t drink it, you can easily use chicken broth, or even apple cider, in place of the beer. The beer adds a deep flavor to the sauce, but it’s definitely not a must, so do what works best for you!

overhead photo of Instant Pot BBQ Beer Pulled Chicken in instant pot bowl

While the chicken is cooking, make the avocado ranch, which I took straight out of the original HBH cookbook. I LOVE this ranch so freaking much. It’s light, healthy, tangy, and really great with so many things. It’s just a simple mix of ripe avocado, tangy buttermilk, herbs, spicy jalapeño, a squeeze of lime, and a pinch of salt. Simple, but good.

The ranch is also used in the sweet corn slaw, which is just shredded cabbage, grilled corn, and chives. Tossing the slaw with the ranch gives it so much flavor, but keeps the recipe incredibly fresh and simple too.

side angled, close up photo of Instant Pot BBQ Beer Pulled Chicken Tacos with Ranch Corn Slaw

Once the chicken is finished cooking, shred, and stuff it into warmed tortillas. Then add sharp cheddar cheese, plenty of slaw, and extra ranch for serving.

It’s a very different taco, but again, trust me. These tacos are a game-changer…

And speaking of games. These are not only great for busy weeknights, but how fun will these be for Monday (Thursday+Sunday) night football! The chicken can slow cook all day, then everyone can build their own tacos for dinner.

Easy, fun, and all-around good. Excited to have these tacos in my rotation.

Oh, and a meal prep tip for you with the leftovers! You can easily make a big batch of this chicken on Sunday or Monday nights. Then just serve up throughout the week. You can use the chicken in tacos, make bbq chicken sliders, quesadillas, even chicken sandwiches…repurpose the chicken to make some serious KILLER nachos. Oh my gosh, that will be so good, you must do this!

overhead close up photo of Instant Pot BBQ Beer Pulled Chicken Tacos with Ranch Corn Slaw

If you make this instant pot bbq chicken recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Instant Pot BBQ Beer Pulled Chicken Tacos.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 578 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Avocado Ranch

US Customary – Metric

Instructions

Instant Pot

  • 1. 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.
    2. Switch the instant pot to sauté and cook 5 minutes, until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired. 
    3. Meanwhile, make the ranch. Combine all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.
    4. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the corn, cilantro and chives, and season with salt.
    5. Stuff the cheese and chicken into the warmed tortillas. Top with slaw and addition ranch. Enjoy! 

Slow Cooker

  • 1. In the bowl of your slow cooker, combine the chicken, chili powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the cilantro and remaining BBQ sauce, if desired. 
    2. Follow the directions as directed above for steps 3-5.

Stove-Top

  • 1. Combine the chicken, chili powder, paprika, cinnamon, and a pinch each of salt and pepper in a bowl.
    2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, 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. 
    2. Follow the directions as directed above for steps 3-5.
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overhead horizontal photo of Instant Pot BBQ Beer Pulled Chicken Tacos with Ranch Corn Slaw

This post was originally published on August 19, 2019
4.53 from 372 votes (301 ratings without comment)

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Comments

  1. 5 stars
    Made this for dinner last night with the Crock Pot. Absolutely fantastic! Really easy to make too. Never can get enough of the Mexican inspired recipes!

    Reply

  3. Hello!

    At what temp and for how long would you recommend for doing this in a cast iron dutch oven in the oven?

    Thank you!

    Reply

    1. Hi there Furey! Directions for the stove-top are listed just below the slow cooker directions. If you want to bake the chicken, bake at 350 for 25-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  4. 5 stars
    You never disappoint! The grocery store was out of cilantro so I made it without and it was still very good. I always look forward to trying your recipes.
    On a side note, my daughter and son-in-law gave me your cookbook for Christmas, 2017 and I have been hooked ever since. I thank them often for it!!! I look forward to the arrival of your latest cookbook in October.

    Reply

    1. Hi there Furey! Directions for the stove-top are listed just below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. 5 stars
    Fantastic recipe! My kids were going crazy for it and we felt like we were in Mexico. I have another pork recipe that I’ve made in the past that takes all day. This was so much quicker and with the same deep flavored results. Thanks for increasing my family favorite recipe folder.

    Reply

  7. 5 stars
    We made these last night and we couldn’t stop eating! Followed the instructions using the instant pot and dinner was ready in no time. Looking forward to making them again!

    Reply

  8. 5 stars
    Made this almost exactly as written and it was fantastic! The slaw was so good. I’ll probably double it next time because it will be gone long before we finish the chicken. I used regular chili powder instead of chipotle chili powder and it worked perfectly well.

    Reply

  10. Hi Tieghan! Your instructions don’t say when to incorporate the corn. Do you mix it in with the cabbage or simply sprinkle it over the top of the taco after it’s all put together. I plan on making these this weekend…they look delicious! Thank you!

    Reply

    1. Hi Linda! You should stir the corn into the cabbage. Recipe is all fixed. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. Hi Tieghan!
    Obsessed with you and your blog and your recipes! My brother has celiac and needs everything to be gluten free. Is there a substitue for beer you can suggest?
    All the best!
    Rana

    Reply

  13. Awesome! Will definitely give this a try soon!
    Question on the Primal Kitchen BBQ sauce — i see that it’s unsweetened. I am interested since I go low on sugar typically, but I’m curious how you’d describe the flavor? Is it obvious that it’s missing sweetness, or do the ingredients balance it out? It’s not cheap stuff, but if you recommend it and it’s not too obviously bland I’d try it!

    Reply

    1. Hey Jen! To me the lack of sweetness is not even noticeable. The ketchup is so good with a real tomato flavor and perfectly seasoned. Not the least bit bland! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. Thank you for sharing this and also the recipe for homemade BBQ sauce. I have never cooked with beer before and I can not wait to try this!! It looks incredible and I am sure it will taste amazing! Just in time for Taco Tuesday 😀

    Reply

  15. Looks delicious! We recently bought an instant pot for our RV travels. Always looking for yummy recipes. What size pot was this written for? Thanks!

    Reply

    1. Hi! This recipe is written for an 8 quart instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply