Risotto with Lemon and Shrimp
Beer Can Chicken-Bacon Bowl
| By : |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
6 serving
|
Ingredients
- 1 tsp olive oil
- 3 strips bacon diced
- 1 small red bell pepper cored and chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp ground chipotle pepper or
1/8 tsp cayenne - 12 ounces beer
1 can (or chicken broth) - 1 1/2 lbs boneless and skinless chicken thighs
- 1 cup long grain white rice
- 4 strips bacon cooked and crumbled for topping
Ingredients
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add diced bacon and cook, stirring, until crisp, 3-5 minutes.
- Add bell pepper to the pot and saute until it begins to soften, about 3 minutes. Add onion to the pot and saute until soft, 3-4 minutes.
- Add garlic, paprika, salt and ground chipotle and cook, stirring, for 1-2 minutes. Add the beer to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add rice and stir. Nestle the chicken into the rice mixture in one even layer, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot and cut into bite-sized pieces. Return chicken pieces to the pot and stir to combine. Season with salt and pepper to taste.
- Serve warm topped with additional crumbled bacon.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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