Are you ready for a taste bud back flip? These Instant Pot Drunken Chicken Nachos are the ticket! Made from boneless, skinless chicken thighs, these nachos are super fast, not to mention super flavorful! Both my budget AND my family loves this meal.
Instant Pot Drunken Chicken Nachos
Are you a chicken breast snob? Not that long ago, I wouldn’t have considered using chicken thighs over chicken breasts, but I’m thinking that may have been before the days of boneless, skinless chicken thighs….not sure. Now I know how TASTY chicken thighs are in some dishes and this is one of them!
3 lbs boneless, skinless chicken thighs, trimmed (may substitute chicken breasts, if preferred)
1/2 cup all-purpose flour
1 Tbs. kosher salt
1 Tbs. granulated garlic
1 Tbs. thyme leaves
1 tsp. oregano leaves
1 tsp. white pepper
1 tsp. black pepper
1 tsp. red pepper flakes (or more if you like it spicy!)
1 tsp. smoked paprika
1/2 cup vegetable oil
2 cans diced tomatoes, 15 oz each, with juice
12 oz. Little Apple Brewery Wildcat Wheat or Prairie Pale Ale beer
2 Tbs. molasses
2 bay leaves
Nacho toppings, such as sour cream, guacamole, sliced olives, tomatoes, shredded cheddar, black beans, etc
Set Electric Pressure Cooker (EPC) to sauté setting and add flour, salt, and all spices (except bay leaves) to the pot; stir and cook until flour turns a bit tan in color and spices are very fragrant. Stir in oil and combine well; add 1 can tomatoes, beer, molasses and bay leaves; stir well and bring to a simmer; then add chicken thighs to pot and top with remaining can of tomatoes.
Lock EPC lid into place and choose High Pressure for 9 minutes. When timer sounds, use a natural release for 10 minutes, then a quick release to remove all remaining pressure from the EPC.
Remove lid and use a slotted spoon to transfer chicken to a cutting board or shallow bowl. Remove bay leaves from sauce and toss out. Using two forks, shred chicken and return to sauce in pot; let mixture rest for a bit to allow sauce to thicken as it cools slightly. (If sauce cools and still needs thickened, add a bit of cornstarch slurry and simmer until it thickens up.)
Sheet Pan Nachos: Preheat oven to 425 degrees F. Spread desired amount of tortilla chips over sheet pan; top chips with desired amount of drunken chicken mixture; top with shredded cheese. Bake 8-10 minutes or until cheese is nicely melted and nachos are hot throughout. Top with more nacho toppings, as desired. Serve at once!
Make Skillet Nachos using your favorite cast iron skillet, repeating the steps above for Sheet Pan Nachos. Garnish as desired and serve at once.
Let’s Get You Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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