INSTANT POT® SPICY BEER CHICKEN
Quick and easy spicy chicken perfect for a cold weekday night. Serve with cornbread.
Provided by collegefoodie
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 2
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, turning occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
- Add chicken to the pot and sear for 3 to 4 minutes per side; transfer to a plate. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour beer into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Hit Cancel.
- Add ramen noodle seasoning, paprika, thyme, chili powder, pepper, salt, and rosemary; stir to combine. Return chicken to the pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred meat with 2 forks.
- Select Saute function and add chicken stock to the onion and seasonings in the pot. Bring to a boil and cook until sauce has reduced by 1/4, about 5 minutes. Return shredded chicken to the pot and cook until heated through, about 3 minutes. Serve topped with crumbled bacon.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 12.6 g, Cholesterol 81 mg, Fat 9.6 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 3.3 g, Sodium 2508.4 mg, Sugar 2.2 g
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