Description
An easy Instant Pot dinner made with tender chicken, jasmine rice, melted mozzarella cheese and a creamy homemade bang bang sauce topped with crispy panko, green onions and sesame seeds.
Ingredients
Scale
- 1 cup chicken broth
- 1 cup jasmine rice, rinsed
- 2 Tbsp low sodium soy sauce
- 16 oz boneless skinless chicken thighs cut into bite size pieces or chicken tenderloins
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sriracha
- 2 oz shredded mozzarella cheese
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1 Tbsp sweet chili sauce
- 1 1/2 tsp sriracha
- 1 garlic clove, minced
Topping
- 1/4 cup panko
- 3/4 tsp vegetable oil
- Diced green onion
- Sesame seeds
Instructions
- Add broth, rinsed rice, soy sauce into Instant Pot. Place chicken evenly on top and sprinkle with the garlic powder, onion, powder, paprika and sriracha.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid and stir in the mozzarella cheese.
- Make the bang bang sauce by stirring together the mayo, sweet chili sauce, sriracha and garlic.
- In a bowl mix together the panko and vegetable oil and microwave for 45 seconds and stir and microwave for 15 more seconds.
- To serve scoop rice and chicken onto a plate and top with a tablespoon of bang bang sauce, 1 tsp of panko, 1 Tbsp of diced green onion and ½ tsp of sesame seeds and extra sriracha, if desired.
- Category: Chicken
- Method: Instant Pot
