Best Spicy Instant Pot Chicken And Rice Bowls Recipes

INSTANT POT FIRECRACKER CHICKEN

Instant Pot Firecracker Chicken image

Sweet and spicy Instant Pot firecracker chicken served on a bed of jasmine rice. This is a dinner that the whole family will love, and trust me, if you make it once you will instantly fall in love with it!

Provided by Diana

Time 25m

Number Of Ingredients 14

Ingredients

2 pounds (900 grams) chicken breasts (cubed into bite-size or 1 inch pieces)
⅓ cup cornstarch
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
½ cup water (¼ to deglaze and ¼ added to the chicken and sauce)
⅓ cup hot sauce (such as Frank's hot sauce or sriracha)
½ cup brown sugar or honey
1 tablespoon rice wine vinegar (or apple cider vinegar)
1 tablespoon soy sauce (if GF - use tamari sauce instead of soy sauce)
¼ cup green onion (chopped)
Cooked rice (for serving)
1 tablespoon cornstarch
1 tablespoon water

Steps:

To a bowl, add the chicken, corn starch, salt, and pepper. Mix so that the chicken is well coated.
On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside.
Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce. Switch off the saute setting.
In a bowl, whisk all of the sauce ingredients until well combined, then add them to the Instant Pot and put the chicken back. Add ¼ cup of water to the chicken and sauce, and give everything a good mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully open the lid, and remove the chicken from the pot and set aside.

Nutrition Facts : Calories 192 kcal, Carbohydrate 8 g, Protein 2 g, Fat 19 g, SaturatedFat 16 g, Cholesterol 1 mg, Sodium 400 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT BANG BANG CHICKEN

Instant Pot Bang Bang Chicken image

Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!

Provided by Allyson

Categories Main Course

Time 11m

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast
2 TBS sriracha
1/3 cup chicken stock
1 TBS rice vinegar
2 cups white rice
2 cups water
1/4 cup mayonnaise
2 TBS Sriracha (,(add less or more depending on the spice level))
1 TBS rice vinegar
2 TBS sugar
2 cups shredded cabbage blend ((I like green/purple/red))
2 medium tomatoes, (chopped)
2 stalks green onions, (chopped)

Steps:

In a small cup whisk together 2 TBS Sriracha, 1/3 cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack inside instant pot. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.
Combine all additional sauce ingredients in a cup or small bowl and set aside.
Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Instant Pot® Mexican Chicken and Rice Bowls image

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

Provided by fabeveryday

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup rice, rinsed until the water runs clear
½ teaspoon seasoning salt
½ teaspoon chili powder
¼ teaspoon garlic powder
4 tablespoons shredded Mexican cheese blend, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g

SPICY INSTANT POT CHICKEN AND RICE BOWLS

Spicy Instant Pot Chicken and Rice Bowls image

Categories Main Course Lunch

Yield 6

Number Of Ingredients 9

Ingredients

1 onion (chopped)
3 boneless skinless chicken breasts (diced)
1 (1 ounce) package Taco Seasoning
1 (4.5 ounce) can green chilis
1 cup salsa
1 cup chicken broth
1 cup long grain white rice
1 (15 ounce) can kidney beans (rinsed and drained)
1 (15.25 ounce) can corn

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.

Nutrition Facts : Servingsize 1 serving, Calories 924 kcal, Fat 13 g, SaturatedFat 3 g, Cholesterol 258 mg, Sodium 6172 mg, Carbohydrate 108 g, Sugar 26 g, Protein 96 mg

INSTANT POT® CHICKEN AND WILD RICE BOWLS

Instant Pot® Chicken and Wild Rice Bowls image

This one-pot meal is warm and comforting with nice texture and contrast between the firm wild rice and the softer brown rice. It's savory, yet expect a little kick of sweetness to sneak in with the apples and cranberries.

Provided by lutzflcat

Categories Main Dish Recipes Bowls

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
½ cup diced onion
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 small firm apple, cored and chopped
1 ½ cups uncooked wild and brown rice blend (such as Lundberg Wild Blend®)
½ cup sweetened dried cranberries (such as Craisins®)
1 teaspoon ground thyme
salt and ground black pepper to taste
1 ¼ pounds skinless, boneless chicken thighs
2 tablespoons chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.
Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 44.2 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 123.1 mg, Sugar 12.1 g

SPICED COCONUT CHICKEN AND RICE

Spiced Coconut Chicken and Rice image

This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.

Provided by Laurel Randolph

Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot

Yield Serves 4-5

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)

Steps:

Select Sauté on high heat on the Instant Pot and add the oil.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
Select Manual and cook for 13 minutes on high pressure.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
Meanwhile, remove the skin and bones from the chicken and discard.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
Variation
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.