Made from boneless, skinless chicken thighs, Instant Pot Drunken Chicken Nachos are flavorful and fast, not to mention budget friendly. My family really enjoys this easy Instant Pot dinner.
Instant Pot Drunken Chicken Nachos Recipe
WHAT TO LOVE
- Boneless, skinless chicken thighs are the bomb! We find them to be way more flavorful and moist than chicken breasts and more food budget friendly, too.
- Make your chicken ahead of time when it’s convenient, then cool and refrigerate until it’s time to make the nachos for the gang.
BONELESS SKINLESS CHICKEN THIGHS TO THE RESCUE
If you think chicken breast meat is superior to chicken thigh meat (you know, the ole white meat vs dark meat debate) you might just be mistaken….I sure was.
Not only are boneless, skinless chicken thighs much cheaper than chicken breasts, they stay moist and are soooo flavorful. I’m a total convert.
And, boneless, skinless chicken thighs are super convenient because they cook so quickly. The chicken thigh meat literally falls apart between your fingers when you shred it.
QUICK AND EASY WAYS TO USE COOKED CHICKEN THIGHS
Cooked chicken thigh meat can be added to so many things to make a fast meal. Stir it in to mac and cheese or dirty rice. And just about any salad is delicious when you add cooked chicken! I like to add cooked chicken thigh meat to So-Good Spinach Salad and Mexican Salad with Honey-Lime Dressing.
- Spices: granulated garlic (or garlic powder), thyme leaves, oregano leaves, black pepper, red pepper flakes, smoked paprika
- Vegetable oil
- Beer, use your favorite (may substitute chicken broth, if preferred)
- Molasses (use original, not black strap molasses)
- Canned diced tomatoes
- Boneless, skinless chicken thighs
- Tortilla chips
- Your favorite nacho toppings, such as shredded cheese, diced tomatoes, chopped cilantro, sour cream, salsa, etc.
HOW TO MAKE CHICKEN NACHOS
Make the Chicken
Add the chicken thighs to pot; top the chicken with remaining can of diced tomatoes with juice
- Chicken thighs freeze well. When you see them on sale, stock your freezer.
- Don’t feel like you need to trim the chicken thighs. Their fat is part of their charm and their good flavor. The fat is what keeps the chicken thighs moist and tender, too.
- Make the chicken ahead of time when it’s convenient; cool and chill, then make the nachos when you need to feed the gang.
- I like to cook up chicken thighs ahead of time; once the meat is cooked and cooled, I shred it and place 2 cup portions into freezer bags to pull out for a quick meal later.
- Instead of a sheet pan, load up your favorite cast iron skillet to make the nachos – it works great!
MORE FAVORITE RECIPES –
If you’re a fan of Southern cooking, Fried Kielbasa and Cabbage is a classic skillet dish that economical and easy to make any time of year.
You are just 4 steps and mere minutes away from a big delicious pan of Chicken Taco Rice Casserole! Stir the ingredients together, spread in a 9×13 baking dish, bake, and serve – it’s THAT easy.
Are you looking for an easy taco pie recipe? Low-Carb Crustless Taco Pie is a family-favorite ground beef recipe.
Similar to Cuban street corn, this Instant Pot Street Corn with Parmesan has bold flavors and makes a delicious side dish for grilled meats.
Instant Pot Drunken Chicken Nachos
- 1/2 cup all-purpose flour
- 1 tsp. kosher salt
- 2 tsp. granulated garlic
- 1 tsp. thyme leaves
- 1 tsp. oregano leaves
- 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 15 oz. cans diced tomatoes, with juices
- 12 oz. your favorite beer
- 2 Tbs. molasses
- 3 lbs. boneless, skinless chicken thighs may substitute chicken breasts, if preferred
- Tortilla chips and your favorite nacho toppings, such as cheese, tomatoes, cilantro, sour cream, salsa, etc.
- Using the sauté setting on the Instant Pot (or any electric pressure cooker), add the flour, salt, and all the spices to the pot; stir and cook until flour turns a bit tan in color and spices become very fragrant, 30-60 seconds.
- Still using the sauté setting, add the oil to the flour mixture and combine well; add 1 can diced tomatoes with juice, plus the beer and molasses; stir well and bring to a simmer. Add the chicken thighs to pot; top the chicken with remaining can of diced tomatoes with juice
- Lock the Instant Pot lid into place, then set the time for 10 minutes using the high pressure setting. 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.
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