Step 1

Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.

Step 2

Set a pressure cooker's sauté function to high 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.

Step 3

Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.

Step 4

Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.

Step 5

Optional: Use the broil function for 8-10 minutes for crispy edges.