Beer-can chicken, the once-popular method of cooking a chicken perched comically on an open beer can, has been a go-to grilling option for years. But with reports of BPA leaching from the lining of the beer can, and videos of flaming birds going up in smoke, this cooking method has lost some of its glamor.
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Imagine my surprise when I discovered that wonderful beer + chicken taste could be achieved in a mere 35 minutes without leaching chemicals or shooting flames of any kind? The Instant Pot makes it all possible.
And what could be better than beer + chicken? Well, beer + chicken + bacon of course! (Almost anything + bacon = awesome, amirite?)
This one-pot meal is packed with juicy chicken and hearty, flavor-soaked rice. It’s destined to become a dinner favorite in your house.
Packed with juicy chicken and hearty, flavor-soaked rice.
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)
- 1 12 oz can of beer (or chicken broth)
- 1 1/2 lbs chicken thighs, boneless and skinless
- 1 cup long grain white rice
- 4 strips bacon, cooked and crumbled for topping
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)
- 1 12 oz can of beer (or chicken broth)
- 1 1/2 lbs chicken thighs, boneless and skinless
- 1 cup long grain white rice
- 4 strips bacon, cooked and crumbled for topping
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 function*. Use the +/- keys 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.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
