Cooked - Instant Pot Drunken Chicken

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Instant Pot Drunken Chicken

6.0

1 tsp Old Bay

1 tsp Kosher Salt

¾ tsp Black Pepper

¾ tsp Garlic Powder

¾ tsp Onion Powder

¾ tsp Smoked Paprika

¾ tsp Chili Powder

¾ tsp Fennel Seeds

2 Bay Leaves

3 sprigs Fresh Thyme (or 1 tsp dried)

3 sprigs Fresh Rosemary (or 1 tsp dried)

1 sprig Fresh Sage (or ½ tsp dried)

2.5 lbs Chicken Thighs (boneless skinless )

¾ cup Italian Breadcrumbs

2 tsp Hot Honey (or regular honey)

¼ cup Extra Virgin Olive Oil

14.5 oz Diced Tomatoes (I used 1 can of no-salt added diced tomatoes)

12 oz Beer (I used a pale ale )

1 tsp Reduced Sodium Better Than Bouillon Chicken Base (optional)

2 Dried Chipotle Chile Peppers (optional)

1 Dried Ancho Chile Pepper (optional)

Optionally, tie the fresh herbs - Thyme, Rosemary, and Sage (if using fresh herbs) - together with twine to easily discard after cooking.
Add chicken thighs to the Instant Pot. Then add the dried spices, fresh herbs (if using), Italian breadcrumbs, hot honey, extra virgin olive oil, diced tomatoes, beer, Better than Bouillon Base (optional), and dried chiles (optional).
Place lid on the Instant Pot in the sealed position. Pressure cook on LOW for 20 minutes. Allow pressure to release naturally.
Discard the fresh herbs, bay leaves, and dried chiles. Remove the chicken and shred with forks. Alternatively, if the chicken is very tender, you may be able to use tongs and shred directly in the Instant Pot.
If the sauce is too thin, turn the Instant Pot on "sauté mode" for a few minutes to thicken the sauce. I didn't find this step necessary after letting the pressure naturally release.
Taste the chicken and add more salt if needed. Serve over white rice and a side of garlic bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 94 weeks ago

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