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.
'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
|2 tbsp.||Hy-Vee coconut oil|
|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
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.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 85mg
- Sodium: 65mg
- Total Carbohydrates: 23g
- Protein: 30g
Hy-Vee Test Kitchen