Healthy Instant Pot Recipes: Chicken Bowls with Rice

korean chicken bowls served with rice and green onions.

Healthy Instant Pot Recipes: Chicken Bowls with Rice

Course: Main Course

Cuisine: American

Keyword: healthy instant pot recipes

Prep Time: 10

Cook Time: 12

Pressurization:: 13

Total Time: 35

Servings:

Calories: 404kcal

Author: Megan Gilmore

Today I'm sharing some of my favorite healthy Instant Pot recipes, including one from The Fresh & Healthy Instant Pot Cookbook. (My officially-authorized Instant Pot cookbook!) Be sure to try the flavorful Chicken Bowls below, because it shows you how to cook two dishes at once —all in the same pot! The chicken and veggies cook in a flavorful sauce, while fluffy white rice cooks on a trivet, for a meal that's ready in about 35 minutes. And most of that time is totally hands-off!

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Ingredients

⅓ cup tamari (gluten-free soy sauce)
5 tablespoons maple syrup
1 teaspoon minced ginger
1 tablespoon sriracha
1 garlic clove , minced
1 pound boneless skinless chicken breasts
1 cup white rice , rinsed
1 red bell pepper , sliced
½ red onion , sliced
1 cup fresh baby spinach , chopped
1 tablespoon arrowroot starch (optional)
3 green onions , chopped

Instructions

Add the tamari, maple syrup, ginger, sriracha, and garlic to the Instant Pot and stir well. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup of water to the bowl, then secure the lid and move the steam release valve to the sealing position. Cook on high pressure for 4 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes. (This will prevent any liquid from spewing out of the valve and let the ingredients finish cooking.) Then move the steam release valve to the Venting position to release any remaining pressure. Use oven mitts to carefully lift the trivet and bowl of rice out of the pot. Use tongs to transfer the chicken to a cutting board.
Add the sliced onion and bell pepper to the remaining liquid in the Instant Pot. Press the saute button and let the veggies simmer in the sauce until crisp-tender, about 5 minutes. In a small bowl, whisk together the arrowroot starch and 2 tablespoons of water to make a slurry, then set it aside.
Use two forks to shred the chicken on the cutting board, or slice it into chunks. Add the chicken to the pot of veggies and sauce, and then add in the spinach. Stir until the spinach has wilted, about 1 minute, then add the arrowroot slurry. Continue stirring until the sauce has thickened, about 1 to 2 minutes.
Serve the chicken and veggies over the cooked rice, with a sprinkle of green onions on top. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for a quarter of this recipe, including the rice. This is automatically calculated using an online database, so it's just an estimate, not a guarantee.

This recipe comes from my officially-authorized book, The Fresh & Healthy Instant Pot Cookbook. (Affiliate link to my book.)

Nutrition