1-2tspcayenne pepperdepending on desired heat level
Pressure Cooker (Instant Pot) Instructions
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.