Instant-Pot Chicken Barbacoa Bowls

How to Make Instant-Pot Chicken Barbacoa Bowls

1. 1

   Step 1: Quick yogurt marinade

   Active 8 min · Passive 10 min

   In a large bowl combine the plain yogurt, minced garlic, lime juice and the barbacoa spice blend. Add the boneless skinless chicken thighs and turn to coat completely. Cover and let sit at room temperature for 10 minutes to mellow flavors (or refrigerate up to 2 hours); this is the quick, flavor-building marinade that keeps the chicken tender.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1/2 cupPlain yogurt
   • 1 1/2 tbspMinced garlic
   • 2 tbspLime juice
   • 1 1/2 tbspBarbacoa spice blend (blend of ground cumin, smoked paprika, dried oregano, kosher salt)
   
2. 2

   Step 2: Brown the chicken in the Instant Pot

   Active 6 min

   Set the Instant Pot to Sauté (medium-high) and add the neutral oil. When hot, add the marinated chicken thighs in a single layer and brown 3–4 minutes per side until lightly caramelized (work in batches if needed). Use a wooden spoon to scrape any browned bits from the pot into the sauce later.

   For this step

   • 1 tbspNeutral oil (vegetable or canola)
   
3. 3

   Step 3: Add the barbacoa sauce and deglaze

   Active 4 min

   Pour the barbacoa sauce into the Instant Pot and use a spatula to scrape and deglaze the bottom so nothing is stuck. Spoon some sauce over the browned chicken so pieces are mostly covered. Cancel Sauté and lock the lid in place.

   For this step

   • 1 1/2 cupsBarbacoa sauce (tomato puree, canned chipotle in adobo, low-sodium chicken broth, butter) — combined
   
4. 4

   Step 4: Pressure cook until tender

   Active 3 min · Passive 20 min

   With the lid locked, set the Instant Pot to High Pressure for 10 minutes and ensure the pressure valve is set to Sealing. After the cook cycle ends, allow a natural pressure release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure. When the float valve drops, unlock and remove the lid, tilting it away from you to avoid steam.
   
5. 5

   Step 5: Shred and finish the chicken

   Active 8 min

   Use tongs to transfer the cooked chicken to a cutting board or large bowl. Shred the thighs with two forks or chop as desired. Return the shredded chicken to the Instant Pot and stir to coat thoroughly with the barbacoa sauce. If you prefer a slightly thicker sauce, set the Instant Pot to Sauté and simmer 2–3 minutes, stirring, until reduced to your liking.
   
6. 6

   Step 6: Warm sides and assemble bowls

   Active 8 min

   Heat the quick brown rice pouches according to package directions (microwave ~90 seconds or stovetop as directed). Warm the drained and rinsed black beans in a microwave-safe bowl or small saucepan until heated through (about 1–2 minutes). Divide rice among bowls, top with warmed black beans, spoonfuls of the barbacoa chicken, and sliced avocado. Serve immediately.

   For this step

   • 2 pouchQuick brown rice pouches
   • 1 canCanned black beans (drained and rinsed)
   • 1 mediumAvocado (medium), sliced
   

1. In a large bowl combine the plain yogurt, minced garlic, lime juice and the barbacoa spice blend. Add the boneless skinless chicken thighs and turn to coat completely. Cover and let sit at room temperature for 10 minutes to mellow flavors (or refrigerate up to 2 hours); this is the quick, flavor-building marinade that keeps the chicken tender.
2. Set the Instant Pot to Sauté (medium-high) and add the neutral oil. When hot, add the marinated chicken thighs in a single layer and brown 3–4 minutes per side until lightly caramelized (work in batches if needed). Use a wooden spoon to scrape any browned bits from the pot into the sauce later.
3. Pour the barbacoa sauce into the Instant Pot and use a spatula to scrape and deglaze the bottom so nothing is stuck. Spoon some sauce over the browned chicken so pieces are mostly covered. Cancel Sauté and lock the lid in place.
4. With the lid locked, set the Instant Pot to High Pressure for 10 minutes and ensure the pressure valve is set to Sealing. After the cook cycle ends, allow a natural pressure release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure. When the float valve drops, unlock and remove the lid, tilting it away from you to avoid steam.
5. Use tongs to transfer the cooked chicken to a cutting board or large bowl. Shred the thighs with two forks or chop as desired. Return the shredded chicken to the Instant Pot and stir to coat thoroughly with the barbacoa sauce. If you prefer a slightly thicker sauce, set the Instant Pot to Sauté and simmer 2–3 minutes, stirring, until reduced to your liking.
6. Heat the quick brown rice pouches according to package directions (microwave ~90 seconds or stovetop as directed). Warm the drained and rinsed black beans in a microwave-safe bowl or small saucepan until heated through (about 1–2 minutes). Divide rice among bowls, top with warmed black beans, spoonfuls of the barbacoa chicken, and sliced avocado. Serve immediately.