Description
Seasoned chicken, rice and spinach drizzled with Alabama white barbecue sauce. A fast Instant Pot recipe.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 1 pound boneless, skinless chicken thighs, cut into cubes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/2 tsp Worcestershire sauce
- 1/4 tsp liquid smoke
- 2 cups chopped spinach
White BBQ Sauce
- 1/4 cup mayonnaise
- 1/2 tsp Worcestershire sauce
- 1 1/2 tsp apple cider vinegar
- Pinch of cayenne pepper
- 1/8 tsp brown sugar
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/8 kosher salt
- 1/8 black pepper
Instructions
- Add broth into Instant Pot. Sprinkle in the rice. Place chicken on top of rice. Sprinkle the chicken with onion powder, garlic powder, kosher salt, black pepper, smoked paprika, Worcestershire and liquid smoke.
- Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes. Move valve to venting. Remove the lid. Stir in the spinach.
- In a bowl stir together all white bbq sauce ingredients.
- Serve rice and chicken with a little drizzle of bbq sauce on top.
- Category: Chicken
- Method: Instant Pot