Heat coconut oil in the Instant Pot using the “Saute” setting. Season chicken with salt; sear 2 to 3 minutes per side or until golden brown. Remove from Instant Pot; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
'Aint no laws when you're cooking with Claws! That's right, this entire rice and chicken bowl cooks together in your Instant Pot and it is infused with natural lime-flavored White Claws.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee coconut oil | ||
| Hy-Vee salt | ||
| 1 (1-lbs.) pkg. boneless skinless chicken breasts | ||
| ½ c. Hy-Vee unsweetened flaked coconut | ||
| ½ c. Hy-Vee sliced almonds | ||
| ½ c. Hy-Vee jasmine rice, dry | ||
| 1 (13.5-oz.) can Hy-Vee light coconut milk | ||
| 1 (12-oz.) can White Claw hard seltzer, natural lime flavor | ||
| ½ c. fresh cilantro, chopped | ||
| Lime wedges, for garnish |
Things To Grab
- 8-quart Instant Pot with steam rack
Directions
Add flaked coconut and almonds to Instant Pot and cook 1 to 2 minutes or until golden brown. Add jasmine rice, White Claw, and coconut milk to Instant Pot stirring to combine. Place metal rack inside Instant Pot; top with par-cooked chicken. Cover with lid and set to “Pressure Cooker” setting on HIGH. Cook for 12 minutes.
After cooking has completed, release steam and carefully unlock lid. Use a meat thermometer to ensure internal temperature of chicken is 165 degrees. Remove chicken to a cutting board allow to rest 5 minutes. Stir cilantro into cooked rice; season with salt.
Divide rice between 4 serving bowls. Top with sliced chicken. Serve lime wedges, if desired.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 85mg
- Sodium: 65mg
- Total Carbohydrates: 23g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen