Instant Pot® Spicy Beer Chicken recipe
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Ingredients
- 3 strips bacon 1 large skinless, boneless chicken breast ½ cup chopped onion 4 cloves garlic, minced 1 (12 fluid ounce) bottle coffee-flavored lager beer 1 packet chicken-flavored ramen noodle seasoning 1 teaspoon smoked paprika 1 teaspoon ground thyme 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon salt 1 pinch dried rosemary ½ cup chicken stock
Nutrition Info
- 308.6 caloriescarbohydrate: 12.6 gcholesterol: 81 mgfat: 9.6 gfiber: 2.6 gprotein: 32 gsaturatedFat: 3.3 gservingSize: -sodium: 2508.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spicy Beer Chicken
Directions
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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.