This past Christmas, I received two really awesome gifts: A Roomba, and an Instant Pot. It is definitely not an exaggeration to say that the Roomba has changed my life. I have a chocolate lab. If you have a large breed shedding machine, you get it. The Instant Pot is similarly awesome, allowing me to save time by throwing frozen (yes, FROZEN) chicken breasts in to cook and plating dinner 30 minutes later.
I have to confess that so far I’ve only cooked chicken and lobster (more on that later!) in the Instant Pot. I’m a huge fan of using it for quick, pulled chicken recipes on busy weeknights. I’ve cooked salsa chicken and a bang-bang chicken variety, but this one is probably my favorite so far. It boasts great flavor without much effort, and isn’t overly spicy, despite the jalapeño. Side note: If you came here looking for the spice, add a second jalapeño to the recipe.
Frozen chicken with chicken stock and jalapeños. Ready for the rice rack to go on top!
A note on the frozen chicken: you can make this with thawed chicken, of course. You would set the pressure cooker on high for 6 minutes rather than 10. However, brown rice will not cook this quickly. So you’ll either need to cook the brown rice on the stovetop, or swap out white rice for brown. The white rice should cook in 6 minutes.
The rack/rice/bowl set up on top of the chicken.
When building your bowl, I totally encourage subbing and swapping for what you have on hand. The toppings included here are truly what I had in the fridge. Red or white onion, diced bell peppers, or corn would all be great piled on top. Whatever you choose, just be sure to add some crunch!
If you make this recipe, be sure to tag us on instagram @fridgetofork, and let me know how it turns out in the comments below!
Instant Pot (Pressure Cooker) Jalapeño Chicken + Brown Rice Bowls
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2-3 bowl meals 1x
Description
Shredded jalapeño chicken cooks from frozen alongside brown rice in the Instant Pot. Layer in cabbage and crunchy veggies for a bowl meal!
Ingredients
FOR JALAPEÑO CHICKEN + RICE:
- 1–2 large jalapeños
- 1 lb frozen boneless, skinless chicken breasts
- salt and pepper
- tsp. garlic powder
- 1/3 cup chicken stock
- 1 cup brown rice, uncooked
- 1 1/4 cup water
- 1 tbsp. light mayonnaise
- 1 tbsp. rice vinegar
FOR BOWL:
- bag of angel hair coleslaw (pre-shredded cabbage)
- 1/2 cucumber, diced
- 1 avocado, pitted and sliced
- 1/2 cup matchstick carrots
- 5 radishes, sliced or diced
- 2 tbsp. chopped fresh cilantro (optional)
Instructions
- Slice the jalapeños in half lengthwise and remove the seeds. Then slice each half into thin half-moons. Set aside.
- Arrange the frozen chicken breasts in the inner pot of the Instant Pot. (Make sure the breasts are not stuck together, as this will cause uneven cooking. To separate, place in a bowl of cold water in the sink for a bit). Season liberally with salt, pepper, and garlic powder. Pour the chicken stock over the breasts. Toss in the sliced jalapeños.
- Set the Instant Pot rack on top of the chicken breasts, stock, and jalapeños. The rack will touch the breasts. Make sure that the handles are facing up.
- Place a heat-safe bowl (I use a tempered glass bowl) on top of the rack. Add the cup of uncooked brown rice and 1 1/4 cup water to the bowl and stir.
- Put the lid on the Instant Pot and make sure the valve is turned to the sealed position. Set the pressure cooker to 12 minutes on high.
- After cooking time has elapsed, allow to pressure release naturally for 10 minutes, then quick release if necessary. Let the meat rest for an additional 5 minutes, then shred using two forks. Stir in the tablespoon of light mayo and the rice vinegar.
- Fluff the rice. To serve, portion out the desired amount of shredded cabbage in bowls. Then top with 1/4-1/2 cup of brown rice, followed by the shredded jalapeño chicken. Top with cucumber, avocado, carrot, radish, cilantro, and a few spoonfuls of juice from the Instant Pot.
Notes
Depending on how hungry you are, you may have leftover jalapeño chicken. Store in an airtight container in the fridge for 48 hours. Use it for tacos, salads, and grain bowls!
Want to make this with thawed chicken? Set the pressure cooker on high for 6 minutes rather than 10. However, brown rice will not cook this quickly. So you’ll either need to cook the brown rice on the stovetop, or substitute for white rice in the Instant Pot. The white rice should cook in 6 minutes alongside the thawed chicken breasts.
Additional topping suggestions: Red or white onion, diced bell peppers, corn, or diced pineapple
