Place your raw chicken pieces directly into the Instant Pot insert. There’s no need to brown the chicken first-the pressure cooking method will develop incredible flavor on its own.

Sprinkle the paprika, salt, fennel seeds, black pepper, garlic powder, onion powder, and Creole seasoning evenly over all the chicken pieces. Don’t be shy with the seasonings-this spice blend is what gives the drunken chicken its signature taste.

Drizzle the 2 tablespoons of oil over the seasoned chicken. Using tongs or a large spoon, toss and mix everything thoroughly so each piece is completely coated with the aromatic spice mixture. This ensures every bite is flavorful.

Pour in the diced tomatoes with their juices, creating a flavorful base. Add the dried herbs, chipotle peppers (whole or broken up for extra heat), bread crumbs, and finally the beer. The bread crumbs will help thicken the sauce while the beer tenderizes the meat and adds depth.

Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the high-pressure setting and set the timer for 25 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins.

When the cooking cycle completes, allow the pressure to release naturally for at least 10-15 minutes. This gentle release keeps the chicken incredibly tender and prevents splattering.

Carefully open the lid away from your face. Using two forks or tongs, shred the chicken directly in the pot, mixing it with all that gorgeous sauce. The chicken should pull apart effortlessly. Serve immediately over rice, with crusty bread, or however you prefer.