Instant Pot Bourbon Chicken PIP rice

By KRed

This is a conglomeration of several recipes that I am writing down as I make it so if I like it I can recreate it.

Ingredients

• 1 sweet onion, cut in ribbons
• 2 cloves garlic, minced
• 3/4 c. Honey
• 1/2 c. Soy sauce
• 2 tsp. Siracha sauce
• 1/4 ketchup
• 1 can pineapple chunks with juice (not syrup)
• 2 half chicken breasts
• 2 T Olive Oil
• 1 c. Tsuru Mai brown rice
• 1.5 c water

Preparation

Step 1

I got the individually frozen in tinfoil out of freezer and put in a bowl of hot water to thaw enough to get tinfoil off. Meanwhile cut onion, and placed in small bowl with minced garlic. Added honey, soy, siracha, ketchup, pineapple chunks with juice. Set IP to sauté and cut chicken (still frozen) into 1.5 inch thick disks. Once IP was hot, add EVOO. Browned each chicken in IP. Removed and deglazed IP pot with liquid (pineapple juice). Added items from bowl (onion, sauce, etc) and stir. Add chicken to top but don't stir. I forgot the pineapple so added it now on top of chicken. I put the trivet on top of the chicken with arms folded in so it fit in pot. Use the small, flat bottomed stainless steel bowl. I I rinsed the rice three times in bowl of water, drain. Add 1.5 c. water to the rice bowl. Set the rice bowl on top the trivet. Close lid. Manual 8 minutes, NPR 10.