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Drunken Chicken Nachos loaded into a cast iron skillet.

Instant Pot Drunken Chicken Nachos

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. 
Servings: 8 servings
Chef Alli
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Prep Time 10 minutes
Cook Time 20 minutes
Time needed to bring Instant Pot up to pressure 10 minutes
Total Time 40 minutes

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Ingredients
 

  • 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.

Instructions
 

  • 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.

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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