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

Scale

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)

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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

Prep Time: 10 mins
Cook Time: 20 mins