Instant Pot Drunken Chicken
Updated Aug 31, 2025, Published on Sep 20, 2024
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This Instant Pot Drunken Chicken is a quick, easy copycat of the most popular dish from Yats, a Cajun-Creole restaurant chain that started in Indianapolis. The chicken cooks in a rich, flavorful sauce made with Cajun spices, tomatoes, breadcrumbs, olive oil, and beer, then is served over rice with garlic bread for soaking up every drop.
This recipe is SO EASY TO MAKE because it's incredibly hands-off. You just need to dump all of the ingredients in the Instant Pot, pressure cook, let the pressure naturally release, then shred the chicken. It’s warm, hearty, and perfect for fall, winter, or game-day gatherings.
Watch how to make it here!
About Drunken Chicken
Yats is a small chain that began in Indianapolis, with several Indiana locations and one in Columbus, Ohio, where I first discovered their Drunken Chicken. While the menu changes daily, Drunken Chicken is always available because it’s a customer favorite. I’ve also spotted it at another small Midwest chain called J. Gumbo’s, but it’s not a dish you’ll find in many other places.
Drunken Chicken is a Cajun-Creole dish featuring tender chicken simmered in a flavorful sauce made with Cajun spices, tomatoes, breadcrumbs, olive oil, and beer. The “drunken” part comes from the beer, which deepens the flavor and helps tenderize the chicken. At Yats, it’s served over a bed of white rice with a side of their signature Cajun-buttered baguette for soaking up every bit of sauce.
How I created this Copycat Version
After moving away from Columbus, my husband and I often craved a big bowl of Yats Drunken Chicken. A quick Google search turned up only a couple of copycat recipes, one of which I found on Reddit for the slow cooker. I adapted that recipe for the Instant Pot, making it even faster and more convenient.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Thighs: I prefer chicken thighs for this recipe. They are more tender, flavorful, and nearly impossible to overcook.
- Beer: Adds depth, flavorful, and tenderness to the dish. I use pale ale, but any light to medium beer works. You can use a non-alcoholic beer if you would prefer.
(Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Measure out spices. Optionally, tie the fresh herbs - Thyme, Rosemary, and Sage (if using fresh herbs).
- Add all ingredients to the Instant Pot. Pressure cook on LOW for 20 minutes. Allow pressure to release naturally.
- Discard the fresh herbs, bay leaves, and dried chiles. Shred the chicken and shred.
- Serve over white rice with a side of garlic bread.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Recipe Tip
I recommend pressure cooking on LOW for 20 minutes. I tried making this recipe on HIGH pressure, but my Instant Pot never got to pressure. Likely, this is because the Italian breadcrumbs absorbed the liquid from the diced tomatoes and beer too quickly. Therefore, there wasn't enough liquid to build the proper pressure.
Did you try this Instant Pot Drunken Chicken? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Instant Pot Drunken Chicken
Equipment
Ingredients
Seasoning Blend
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Kosher Salt
- ¾ teaspoon Black Pepper
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ¾ teaspoon Smoked Paprika
- ¾ teaspoon Chili Powder
- ¾ teaspoon Fennel Seeds
- 2 Bay Leaf
- 3 sprigs Fresh Thyme, or 1 tsp dried
- 3 sprigs Fresh Rosemary, or 1 tsp dried
- 1 sprig Fresh Sage, or 1/2 tsp dried
Other Ingredients
- 2 ½ lbs Boneless Skinless Chicken Thighs, boneless skinless
- ¾ cup Italian Breadcrumbs
- 2 teaspoons Hot Honey, or regular honey
- ¼ cup Extra Virgin Olive Oil
- 14 ½ ounces Diced Tomatoes, I used 1 can of no-salt added diced tomatoes
- 12 ounces Beer, I used a pale ale
- 1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base, optional
- 2 Dried Chipotle Chile Peppers, optional
- 1 Dried Ancho Chile Pepper, optional
Instructions
- Optionally, tie the fresh herbs - Thyme, Rosemary, and Sage (if using fresh herbs) - together with twine to easily discard after cooking.
- Add chicken thighs to the Instant Pot. Then add the dried spices, fresh herbs (if using), Italian breadcrumbs, hot honey, extra virgin olive oil, diced tomatoes, beer, Better than Bouillon Base (optional), and dried chiles (optional).
- Place lid on the Instant Pot in the sealed position. Pressure cook on LOW for 20 minutes. Allow pressure to release naturally.
- Discard the fresh herbs, bay leaves, and dried chiles. Remove the chicken and shred with forks. Alternatively, if the chicken is very tender, you may be able to use tongs and shred directly in the Instant Pot.
- If the sauce is too thin, turn the Instant Pot on "sauté mode" for a few minutes to thicken the sauce. I didn't find this step necessary after letting the pressure naturally release.
- Taste the chicken and add more salt if needed. Serve over white rice and a side of garlic bread.
Video
Notes
- I recommend pressure cooking on LOW in your Instant Pot. I tested this recipe cooking on HIGH and the breadcrumbs absorbed the liquid too quickly and it never got to pressure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
reminds me of shredded chicken etouffee
Pretty good! A close duplicate of the J Gumbos Drunken Chicken.
We had a J Gumbo’s near me but closed down this year and the drunken chicken was my favorite dish. I’m happy I found this recipe, it’s an easy dish to make and really tasty. I didn’t have any fennel but I still think it turned out great and especially the flavors are better the next day!
Yes, I have only seen this dish on the menu at J Gumbo’s at Yats! I’m so glad you enjoyed the recipe. I agree that it tastes even better the next day 🙂