Instant Pot White Claw Chicken and Rice Bowl


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Instant Pot White Claw Chicken and Rice Bowl

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'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.

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Servings and Ingredients

Serves 4
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


  1. 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.

  2. 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.

  3. 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.

  4. Divide rice between 4 serving bowls. Top with sliced chicken. Serve lime wedges, if desired.

Nutrition facts


510 Calories per serving

Amounts Per Serving

  • Total Fat: 29g
  • Cholesterol: 85mg
  • Sodium: 65mg
  • Total Carbohydrates: 23g
  • Protein: 30g

Daily Values

Iron 10%
Calcium 4%
Vitamin D 0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen