I have a confession. I never really explored all the cool things you can do with an Instant Pot until I was stuck at home thanks to a global pandemic. I liked my instant pot when I was in the office full time, but I never loved it like so many people do. But you guys. I just tried the “pot in pot” trick and my head almost exploded with excitement. Did you know you can make your meat and a separate bowl of rice at the SAME TIME?????
Today’s recipe is a healthy version of bang bang chicken. Actually, more like the original version. In typical American fashion, this dish morphed into something that is served in the US breaded and fried with a side of seasoned mayonnaise at most restaurants. However it used to be served as shredded chicken in a delicious sauce in the Sichuan province of China. This chicken is delicious in so many things, but my favorite so far is a basic bowl with a spicy and tangy chili dressing. So far I’ve used it in an egg scramble for breakfast, on top of a salad and also in a wrap.
2 lbs chicken breast
1C chicken stock or broth
2T rice vinegar
1/2T red pepper flakes
1C white rice
1C nonfat greek yogurt
1T sweet chili sauce
1t rice wine vinegar
Diced green onions
- Place chicken breast in bottom of Instant Pot. Pour stock, rice vinegar, sriracha and red pepper flakes in, stirring to combine.
- Place instant pot rack over the chicken. It’s ok if it touches it. Set oven proof bowl on top (I use my pyrex bowls). Fill bowl with rice and water.
- Seal the Instant Pot and cook on high pressure for 7 minutes. When finished allow to naturally release for 10 minutes before releasing the pressure.
- While chicken and rice cooks, stir together sauce ingredients, adjusting quantities to taste.
- When pot is done, release pressure. Remove the rice and gently fluff it. Set to the side.
- Remove chicken to a cutting board and shred. Then return to the liquid left in the Instant Pot and set Instant Pot to the saute function. Allow for chicken to simmer for around 5 minutes to soak up more flavor.
- Layer ingredients into personal bowls to serve. Rice, then coleslaw, shredded carrots, then chicken, a drizzle of the bang bang sauce, tomatoes and green onions.