Instant Pot Sweet Chili Chicken & Rice
Instant Pot chicken in sweet chili sauce with red peppers and onions. Served in jasmine rice made pot-in-pot.
Servings: 4 servings
Calories: 507kcal
Ingredients
- 1 lb boneless skinless chicken breasts cubed
- 1 tablespoon oil
- ½ cup sweet chili sauce
- 2 tablespoon soy sauce reduced-sodium
- 2 teaspoon lime juice
- ¼ teaspoon red pepper flakes
- 1 red pepper cubed
- 1 white onion sliced
- ½ cup pineapple juice
- 1 cup pineapple tidbits drained
- ½ cup chicken broth low sodium
- ¼ cup cornstarch + ¼ cup water (for slurry)
Pot in Pot Jasmine Rice
- 1 cup Jasmine rice
- 1 cup chicken broth
Instructions
- Add oil to the Instant Pot and set to SAUTE
- Add the cubed chicken to the Instant Pot and stir to brown all sides.
- Add in the peppers and onions, turn off SAUTE.
- Add the ½ cup of chicken broth and deglaze the pot.
- Add the sweet chili sauce, soy sauce, pineapple juice, and lime juice to the pot.
- Using the pot in pot method, rise the Jasmine rice and add it to the pot.
- Add the 1 cup of chicken broth to the pot and make sure the rice is submerged completely.
- Carefully place a trivet or steamer basket into the Instant Pot and place the pot with the rice on top.
- Close the lid and set the timer to 7 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes before releasing any pressure manually.
- Carefully remove the lid, remove Jasmine rice and fluff with a fork. Set aside.
- Set the pot to saute and add in the red pepper flakes and pineapple tidbits.
- Create the cornstarch slurry and add it to the chicken.
- Stir it in well and allow the sauce to thicken. Cancel SAUTE and serve.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 79g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 1289mg | Potassium: 728mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1037IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 2mg
