One of the things I love about this spicy chicken dish is how clean it tastes. The veggies and the chicken retain their individual flavors, yet go together nicely.
The Instant Pot makes this super easy. Cooking the veg on the stovetop keeps them from being over-done.
Ingredients
- For the Rice:
14 oz. (2 cups) rice
16 oz. (2 cups) water
¾ tsp salt
- For the Chicken
3 Thai peppers, stems and seeds removed
2 large cloves of garlic, peeled
1 medium onion, peeled and chopped
2 oz. ginger (a 3″x4″ piece), peeled and thinly sliced
3 tsp sesame seeds
½ tsp salt, plus more for seasoning
¼ tsp pepper, plus more for seasoning
¾ cup chicken broth
2¼ lbs chicken breasts
2 Tbs olive oil
14 oz. broccolini, trimmed
2 bell peppers of different colors, stems, seeds, and ribs removed, sliced into strips
9 oz. snow peas, de-stringed
2 Tbs cornstarch
4 Tbs soy sauce
2 Tbs vermouth
2 Tbs water
Chopped cilantro, for garnish
Directions
- For the Rice:
- Place rice, water, and salt in Instant Pot. Use the “rice” function, set to normal (12 minutes), low (pressure); natural release for 10 minutes. Find a lidded container that will hold the finished rice and run it under very hot water to warm it. Place the finished rice into it, put the lid on it, and place it in an oven that’s been heated to its lowest setting and then turned off.
- For the Chicken:
- Finely mince the peppers and garlic together. Place in the Instant Pot with the onion, ginger, sesame seeds, salt, pepper, and broth. Stir. Add the chicken, toss to coat, then distribute into an even layer. Set the pot to the “poultry” function, 10 minutes (normal), high (pressure); natural release.
- Heat the oil in a deep, 12-inch skillet over medium heat. Add broccolini, and cook until it turns a deep green, 3 minutes. Add the bell peppers, and continue cooking until they begin to soften, 5 minutes. Add snow peas, and continue cooking until they are just shy of your liking, 2-4 minutes. Off heat, season with salt and pepper; cover pan and set aside.
- In a small mixing bowl, thoroughly combine the cornstarch, soy sauce, vermouth, and water. Set aside.
- Use tongs to remove the chicken from the pot and place it on a cutting board. Slice it into ½-inch-thick slices; set aside.
- Give the cornstarch mixture a last-minute stir, and add it to the Instant Pot. Bring the contents to a boil, using the “sauté” function without the lid, until the sauce thickens, 2-4 minutes, stirring occasionally. Add the chicken and veg to the pot; toss. Set the pot to the “keep warm” function until ready to serve over rice, garnished with cilantro.
Notes
- I developed this recipe using a six-quart Instant Pot. If your Instant Pot is a different size, you may have to make modifications (to the recipe, not to the Instant Pot 😉 ).
- I like to store the cooked rice in a medium-sized, metal mixing bowl, on which I use a universal, oven-safe, silicone lid.
- I really love brown rice with this dish, but any rice works.
- Instead of Thai peppers, you can use anything that will produce heat, such as red pepper flakes, to taste. Three Thai peppers will leave you with a pleasantly tingling heat that is clearly present, but not aggressive. You can of course use fewer, or none. Or more?
- Instead of regular-sized bell pepper, you can use mini bell peppers, sliced into rounds. Or, use a mixture of the two.
- Instead of vermouth and water, you can substitute an equal amount of white wine.
- If the float valve doesn’t release the chicken after 10 minutes, you can wait until it does, or you can press the quick release button.
Social Learning
I don’t know what I’m doing with this new Instant Pot (IP). I have read the manuals, but I’ve read almost no recipes – on purpose … I’ve decided to just feel my way as I go along, at least for the time being. My impression is that speed is not the IP’s best feature. Yes, in this recipe, you do set the machine to ten minutes in order to cook two pounds of chicken, and that seems quick. But when you account for the amount of time it takes for the pot to get to temperature, then start “cooking,” and then cool down (“natural release”), “ten minutes” easily becomes a half-hour. You could soften the onions and cook the chicken in a large skillet in that amount of time.
For me, the real advantages of the IP are that the chicken comes out moist and tender to a degree that would be tricky to achieve in a skillet, the pot operates as a set-it-and-forget-it item, and you can expect a high degree of consistency. There’s no stirring and no monitoring. You just walk away from it and devote all your attention to the veggies. And next time you make this dish, it will turn out exactly the same.
Spicy Chicken with Vegetables in an Instant Pot
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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Un perfetto piatto unico, molto appetitoso!!!!
Thank you!
Very interesting about the IP. I don’t own one, and have no interest in one. I think they must be super handy for busy parents who require quick meals. I’m neither busy or really a parent, given that my daughters are 35 and 38 this year!!! But I do like that it works so well on chicken, and all of the ingredients in this meal look good!
I get you, Mimi. I sometimes get so busy with work, that I often feel that I can’t cook except on weekends. Usually, that’s not a problem, because when I’m at work, I’ll get lunch and dinner at nearby restaurants – which I love to do. Since the plague, though, I’ve been at home – but still busy if not busier! My workload has actually increased since I’ve been working from home! But I’m not complaining; we’ve gotten off very easy with this whole catastrophe. Anyway, yes, there’s delivery, but I’m not going to insist that someone risk their life to bring me food. So, we’ve been doing take-out, but this IP has come in handy as well. I can cook and work at the same time. Wait a minute … maybe that’s not a good thing…
I completely agree with you that speed is definitely not an IP’s feature at all! Whew, I said it! (The problem really is the name, “Instant” pot. Because nothing is instant, it’s not something we should expect, except we do when it’s called “Instant”.) But it does make a tasty tinga, or BBQ pork or chicken with lovely vegetables as you illustrate here. I always make the rice on the stove at the same time the food is in the IP, because I just can’t do it sequentially. But I love the idea of this recipe! All these flavors sound amazing – simple ingrdients, prepared well, always works, instantly or not!
Laura recently posted…Rhubarb Almond Frangipane Tart
Exactly!
We don’t own an Instant Pot. Based on what I’ve read at your site, and a couple of other places, I’m starting to think that getting an IP might be a pretty good idea. If we get one, I’ll be sure to make any needed modifications to the recipe, and not to the pot. See ya!
On the other hand, if you tinker with it, you could be the person who discovers that with the right modifications, it can turn potatoes into diamonds.
Love chicken with vegetables, looks delicious !
Gloria Roa Baker recently posted…Fig frangipane Tart ( Tartas de higos y almendras)
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I only use my IP as a pressure cooker. If I want a stirfry, I go get my skillet..much easier. But I am going to give it a try since you mentioned that chicken came out nicely tender. This looks like a perfectly healthy and yummy meal.
angiesrecipes recently posted…Spicy Lamb Meatballs with Greek Yoghurt and Mint Raisin Pesto
I’ve been thinking the same way, Angie. Using the IP is like baking, in the sense that once you’ve shut the oven door (or locked the IP lid in place), you just have to wait and see what happens. Cooking on the stovetop is a lot more interractive, and there are many dishes that I want to interract with as they cook. So, what I seem to have fallen into is using the IP to create a decent, every-day sort of meal, especially when I have limited time to devote to cooking.
Wow this looks absolutely delicious! Love the veggie combo here, and the cilantro. This is just the sort of dish that I always end up getting when we get Thai food. Definitely need to make your recipe Jeff!
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I appreciated the comments on the Instant Pot, Jeff. I know they are all the rage, but I don’t have one. The warm up + cook + cool-down time certainly changes the main feature of the IP. However, as you noted, there is value in turning something on and walking away. I love my slow cooker for that reason. A slow cooker couldn’t do this recipe, though. Looks like an excellent foray into the Instant Pot world, my friend!
David @ Spiced recently posted…Margarita Ice Cream
That is spot-on, David.
I love my Instant Pot .. It’s wonderful to make a whole meal in it.
🙂
I’m beginning to think I’ve missed the boat with Instapot. It takes up a lot of space, is it worth it? We just bought a new range, induction so I’ll be able to do slow cooking on the stove without fearing I’ll burn the house down.
This dish looks wonderful and warming. I understand we are in for a snow storm tonight (you guys will get it sooner), I hate spring storms.
Eva Taylor recently posted…Shrimp Lemongrass Soup (Tom Yam Goong)
I keep it on an open shelf and bring it down when I need it. I wouldn’t like to have it constantly reside on the counter, or to have to make room for it in a cupboard. I have to say that I was prepared to dismiss it. (It was given to me; I would not have bought it otherwise.) I’ve found myself using it at least once a week, to make workhorse meals that I can eat throughout the week, like this chicken-and-vegetable number. It’s big advantages are two, well three: it’s reliable and consistent, it’s functions in a set-it-and-forget-it way that let’s you walk away it worry-freee, and it’s easy to use.
I’m really interested in your induction range, though! I’m currently rebuilding my kitchen from the ground up, and had considered an induction range, but having not used one, was unsure about committing to it.
And yes, they say the snow is coming. There was a freeze warning last night. You know how it is, though. Until the end of May, you can never be sure. And then bam, second week of June, it’s way too hot.
Thanks for the insight on the Instapot, I’ll hold off for now or wait till Christmas.
I would definitely recommend an induction cooktop, I just love it. If you’re interested, I’ll email you the brand.
I’ve had an induction single burner for my food styling for about ten years so I had experience with it. It’s not much of a learning curve, but there is one.
Here are my observations, Pro’s:
• It has much more range than gas! I can keep something on a very slow boil which was difficult with my gas range.
• It brings my kettle to a boil in 2 minutes. It was 5 minutes with gas.
• the only area that’s hot on the cooktop is directly under the pan, which means spills aren’t baked onto the surface, so much easier to clean.
• even if you forget to turn off a burner, and nothing ferrous is on it, it will NOT heat. So unless your cat wears rings on its feet, it can walk across without issues 🤪. But its collar might be a problem🤪
• you need not have the exhaust fan running all the time, with gas you do because, it’s a gas flame.
• the fan in the range is relatively quiet (at least it is compared to my Vent-a-Hood). The internal fan turns on with induction.
• It’s much more energy efficient than standard electric AND gas.
• the oven is wifi enabled so you can control it anywhere. Put a roast in the oven in the morning, head out to work and turn it on at 4 to be ready at 6! Or, did I remember to turn the oven off as you taxi out onto the runway🤣
Con’s:
• the cooktop is not wifi enabled but you can buy some very expensive pans that are wifi enabled with an app that cooks stuff perfectly for you. I did not.
• the porcelain cooktop can scratch so you have to be wise in selecting cleaners and scrub sponges.
• only high ferrous cookware work on it. Check your cookware with a magnet, if it sticks, it will work. I had to replace all my Rock, non-stick frying pans, a pressure cooker and a few stainless steel pans, but all of my Le Creuset and cast iron work. I may also have more pots and pans than average, so I used it as an opportunity to edit. You can buy a disk that converts non-ferrous pans to work on the induction cooktop.
• leaving a hot pan on the cooktop after you turn it off extends the cooktop cooling off period.
Hope this helps. Reach out by email and I’ll send you my number if you’d like to chat more about it.
Wow, that is tremendously helpful! I’m in the midst of a kitchen re-do, and have already committed myself to a used commercial range that I came across. But once I’m done, I want to buy a single burner. When I get to that point, I’ll get in touch with you. Thanks!
My pleasure. The commercial range sounds awesome, we were limited to the width of our old range from the reno fourteen years ago.
Eva Taylor recently posted…Shrimp Lemongrass Soup (Tom Yam Goong)
You know what, after a bunch of searching, we had to nix the commercial range. Turns out, there are so many issues with installing a commercial range in a home kitchen, that it’s super problematic. So, we’re back to square one on that.
I don’t have an Instapot but I do make a dish similar to this. This sounds and looks so delicious.
Thanks, Lori!
What a delicious and healthy looking bowl. I think you’re doing great with teaching yourself about this IP! 🙂 ~Valentina
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That is a beautiful bowl of delicious flavours. Bookmarked it.
Easyfoodsmith recently posted…SABUDANA KHICHDI – साबूदाना खिचड़ी (Sago Pearls Porridge)
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I find your thoughts on the IP interesting — I’ve often wondered if the time savings were really that great (OK, maybe they are if you’re cooking dried beans). I do dig the convenience factor. And I can see how one would make an excellent extra burner, so to speak, if you’re cooking up a storm and all your other stovetop burners are occupied. Maybe one of these days I’ll get one. 🙂 Anyway, good stuff — thanks.
John / Kitchen Riffs recently posted…Asparagus and White Bean Soup
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Ingo bought such a pot, too. We use it as normal pot, same reason as yours.
I think they mybe worked better in the 80´s – my Mun used her often….
Hmmm, chicken, love that. So far we sit on kale. Made Saturday, still leftovers, LOL…
Iris Flavia recently posted…Signs Of… Friendliness
I’m pretty sure my mom used to have an old-fashioned pressure cooker, too. I think I remember wondering what the hell it was. I don’t think I ever remember her using it … but I also have some vague notion that she did, and that it was a disaster.
Very rich and great ingredients! We are sure that It must be delicious. Our generation and i mostly use pressure cooker. But Formerly our moms and grandmoms used to clay pots. According to them meat and vegetables combination stews are cooked into clay pots better better than the todays pots. Sometimes we try it, it takes really long time but meals taste is really different. Have a wonderful day.
Very interesting. But my takeaway from that anecdote is that I’m now very curious to find a clay pot! 🙂
Same to hear! We found one last year but not a good quality. We call it clay-pot dish as “guvec”. (In english : stew). Mostly “guvec” dish is cooked wood-fire.
bread&salt recently posted…Steak with Potatoes Puree Dish
How cool!
While I love going with some complex and bold (Some people could say insane) flavours, there’s nothing better that simple food that tastes clean yet deliver a great flavour profile, most of the times. Beautiful dish indeed! P.S. I actually don’t have an instant pot, either (Surprised that a few folks have mentioned this. I thought everyone has an IP these days! haha)
Ben | Havocinthekitchen recently posted…Eggplant Crispy Chickpea Salad
Thanks, Ben. Who knows if I’ll still be using the thing a year from now? I guess we’ll have to wait and see.
When I read “spicy” chicken, I didn’t know where you were going. Then I saw the list of ingredients and my mouth started watering. Sadly, I don’t have an Insta pot but I know this would be easy to translate to regular stovetop cooking. Really nice recipe! Thanks, Jeff.
Oh, you could do this in a wok like magic, I’m sure.
I don’t have an actual IP, but I do have a pressure cooker and agree that sometimes dishes tend to take longer once you factor in the pressure and release times. I do like the convenience of using it though and that it keeps my kitchen relatively cleaner than making a meal on the stove.
This is another amazing recipe. It will be perfect for summer dinners where it’s just too hot to turn on the stove!
Theresa recently posted…And Into The Redwood Forest I Go…
Agreed!
i love all these flavours jeff. i don’t have an IP but of course i can cook this on the stove.
sherry recently posted…Tootling Around Toowoomba
Of course you can!
I don’t have the pot you are talking about Jeff, not sure that they are that popular yet in Australia. Anyway I could cook this on the stove and the flavours look amazing. love the Asian style of ingredients which we use here a lot..Thanks for a great recipe.
You could definitely make this on the stove! You wouldn’t need as much thickener.
What a flavorful chicken dish — and three Thai chiles! I bet it is spicy and delicious!
I think three is just right. It has a kick, but not one that will knock you over. Thanks, Amy!
Oh my goodness, this sounds amazing! I’m always looking for new Instant Pot Recipe to try. This one looks perfect!
Balvinder recently posted…Homemade Labneh Recipe
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The chicken sounds delicious and I too am one of those that doesn’t own an Instant Pot so it would have to be cooked on the stovetop.
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Love the flavors in this recipe–spicy and delicious! I agree with you that the Instant Pot is great for not overcooking your chicken. I’m looking forward to using mine again when we get back to our house in the States!
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