Sunday, December 30, 2018

Bang Bang Chicken (Instant Pot)

I am not one to quickly acquire new gadgets and gizmos, not because I am not curious or interested in trying them, but because the thought of trying to figure out where to put them paralyzes me.  So, I watch with interest as most of the people I know fall in love with their new (insert kitchen appliance or gadget here).  I generally feel that I will be just fine house just can't take one more thing.  But inevitably, someone else thinks that I need that thing.  And inevitably, after they get it for me, I can't imagine how I managed without.  This is the story behind most things I have in my kitchen - my stand mixer, my rice cooker, even my slow cooker.  Now, enter my Instant Pot - a Christmas gift from my parents.  I didn't think I needed one.  I was pretty much wrong.

This was the first recipe that I made in the Instant Pot.  I realize that there is a little bit to learn in using it.  For example, when I looked at the time it took to cook, I thought, "Wow! Sixteen minutes!  This is amazing!!"  What I didn't realize is that the cooking time doesn't begin until after the device has gotten to the correct temperature and pressure, which can take a little while.  For this recipe it was about 10 minutes or so - and then the 6 minutes of cooking time began to count down.  This is not a big deal, but you just need to know that this is time you must account for if you are trying to get dinner on the table at a certain time.

I can't tell you how amazed I was by the chicken - perfect juiciness and texture.  I loved that the rice cooked right in with everything else.  And the sauce - so good.  My entire family loved it and my husband is totally sold on the Instant Pot.  Stay tuned...I am sure there will be many more recipes for it coming your way.


For the chicken:

  • 1-2 lb boneless skinless chicken breasts
  • 2 Tbsp Siracha
  • 1/3 cup chicken stock
  • 1 Tbsp rice vinegar
For the rice:
  • 2 cups rice
  • 2 cups water
For the sauce topping:
  • 1/4 cup mayonnaise
  • 2 Tbsp Siracha (adjust to desired spiciness)
  • 1 Tbsp rice vinegar
  • 2 Tbsp sugar
Additional topping recommendations:
  • Shredded cabbage or lettuce
  • Chopped tomatoes
  • Green onions
  1. In a small bowl, whisk together 2 Tbsp Siracha, 1/3 cup chicken stock, 1 Tbsp rice vinegar.
  2. Place chicken into instant pot; Pour sauce over the chicken.
  3. Add 2 cups of rice and 2 cups of water to an oven safe bowl. Place instant pot rack over chicken (it will likely touch the chicken - that is fine) and the bowl of rice on the rack.
  4. Close the lid of the instant pot, making sure the valve is in the sealed position.  Cook on manual/high for 6 minutes.
  5. While the chicken and rice are cooking, prepare the sauce topping by mixing the ingredients in a small bowl.  Chop cabbage/lettuce and tomatoes.
  6. When the time is up, allow 10 minutes to naturally release and then carefully flip the pressure valve to release any remaining pressure.
  7. Carefully remove the rice; fluff with a fork.  Remove the chicken breasts to a cutting board and shred with two forks.  Place the shredded chicken back into the pot to mix with the juices; stir to combine.
  8. Serve the chicken over the rice.  Top with cabbage, tomatoes, green onions, and sauce.
*Note: This recipe can be made without the rice with no adjustments to the cooking of the chicken.

Difficulty: Easy
Time: about 30 minutes including the prep and time to bring the pot to temp.