Instant Pot Spicy Beer Chicken Recipes

INSTANT POT® SPICY ORANGE CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
• Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
• Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
• Stir aji mirin into the sauce. Add chicken and vegetables back in.

DRUNKEN CHICKEN RECIPE

Steps:

• On saute setting, add oil until warm.
• Add flour and stir continuously to make a roux. Continue to stir until flour begins to thicken and becomes the color of peanut butter.
• Add dry seasoning while stirring constantly.
• Add broth and 1 15oz can of diced tomatoes, molasses and bay leaves. Stir
• Place chicken breasts in the liquid mixture, stir.
• Pour the remaining can of tomatoes and the beer over top of the chicken.
• Placed lid on pressure cooker in sealed position. Cook on Manual for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick release.
• Remove bay leaves and chicken. Shred chicken with forks. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving. If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.
• In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.
• When your roux is a nice brown, add all your ingredients except for your the chicken. Stir.
• In a crock pot, place your chicken in the bottom of the insert. Pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
• When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.
• If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.

PRESSURE-COOKER SPICY LIME CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.

SPICY INSTANT POT CHICKEN AND RICE BOWLS

Steps:

• Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, seasonings, salsa, and rice (rinsed)
• Gently make sure all the rice is touching the liquids. Don't mix too much.
• Lock the lid into place and turn the knob to sealing, not venting.
• Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
• When pressure has been released completely, open the lid and mix.
• Add your favorite toppings on top.

INSTANT POT® SPICY BEER CHICKEN

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.

INSTANT POT HONEY BUFFALO WINGS

Steps:

• Season the wings with garlic powder, salt and pepper to taste.
• Place 1 cup of water in the bottom of the Instant Pot. Place the trivet inside the Instant Pot and place the wings on top of the trivet.
• Secure the lid and select the Pressure button and enter 8 minutes cooking time. The Instant Pot will beep once it comes to pressure in about 15 minutes, then once again after the 8 minutes of cooking time. When the wings are done cooking, quick release the pressure and remove the lid when safe to do so.
• Preheat the broiler. Place the wings in a single layer on a foil lined baking sheet. Broil on the middle rack of the oven for 3-5 minutes per side or until the skin is golden brown and crisped. Remove from heat.
• Place the butter in small sauce pan and cook over medium low heat until melted. Add the buffalo sauce and honey and cook until simmering, about 2-3 minutes.
• Place the wings in a bowl and coat with the desired amount of sauce. Serve immediately and enjoy!
• Place the wings in a large bowl and season with the desired amount of garlic powder, salt and pepper.
• In a small bowl, melt the butter. Add the buffalo sauce and honey and stir until combined.
• Pour 1/4 cup of the sauce over the wings, followed by 1/4 cup of water, and toss to coat evenly (add a bit more sauce and water if using a larger amount of chicken wings).
• Add the wings to the Instant Pot or slow cooker and secure the lid. Select Slow Cook on High for 2 hours and remove the lid to check for doneness (the meat will begin separating from the bone when done).
• Preheat the broiler. Place the wings in a single layer on a foil lined baking sheet. Broil on the middle rack of the oven for 3-5 minutes per side or until the skin is golden brown and crisped. Remove from heat.
• Heat the remaining buffalo sauce in the microwave or sauce pan and place the wings in a bowl. Toss the wings with the desired amount of sauce, then serve immediately. Enjoy!

SPICY CAJUN INSTANT POT CHICKEN AND RICE

Steps:

• Season chicken thighs with Cajun seasoning. Cajun spice mix had salt in it, so I did not add extra salt. If you're using store bought Cajun seasoning, make sure to taste spice mix to check for salt.
• Select SAUTE option on instant pot. Allow the pot to turn hot. Sear or brown chicken thighs in hot olive oil. Add chicken in one layer and brown on each side for not more than 2-3 minutes. Flip and brown on other side. Remove browned chicken onto a plate.
• Add more oil into pot. Cook garlic and onions.
• Note: Chicken bits and pieces were stuck to the instant pot. To avoid anything burning or BURN warning I removed the pot, clean and used to saute vegetables and rice.
• Pro-Tip - If using the pot as it is, with bits and brown pieces stuck to pot, be absolutely sure to deglaze the bottom of the inner liner of your instant pot. BURN error is dreadfully scary :D
• Saute garlic, onions in olive oil. Add chopped bell peppers.
• Stir in rinsed and soaked basmati (long grain) rice. Add salt to taste.
• Be sure to use correct amount of liquids.
• Place back browned chicken pieces.
• Close lid and cook for 8 minutes using PRESSURE COOK option.
• Once cooking time is done, allow natural pressure release for 5 minutes and then manual release pressure by turning pressure knob to RELEASE position.
• Open lid, stir gently
• Serve rice and chicken on top.
• Sprinkle freshly chopped parsley for garnish.