Quick and easy spicy chicken perfect for a cold weekday night. Serve with cornbread.


Recipe Summary

55 mins
10 mins
1 hr 15 mins
10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

309 calories; protein 32g; carbohydrates 12.6g; fat 9.6g; cholesterol 81mg; sodium 2508.4mg. Full Nutrition