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!
[tasty-recipe id=”2354″]
