Beer Can Chicken Bowls
Beer Can Chicken Bowls make for a quick and easy weeknight meal that’s loaded with flavor. No grill or slow cooker needed! Instant Pot (or electric pressure cooker) recipe.
Ingredients
- 1 teaspoon olive oil
- 3 strips bacon, chopped
- 1 small red bell pepper, cored and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced or put through a garlic press
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon ground chipotle pepper, optional
- 1 (12 ounce) can beer (see note)
- 1 1/2 pounds boneless, skinless thighs or breast, cut into small pieces
- 1 cup white rice
- 2 strips bacon, cooked and crumbled for topping, optional
Instructions
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Cook the Bacon. Heat oil until it shimmers in the insert of an electric pressure cooker set to the sauté setting. Add the bacon. Cook until crisp, stirring occasionally, about three minutes.
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Sauté the Vegetables. Add the red bell pepper. Sauté until shiny and soft, about three minutes. Add the onion. Cook until soft, about two minutes. Add the garlic and cook for an additional minute.
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Season and Deglaze. Add the paprika, salt, and chipotle pepper. Stir to combined. Turn off the sauté setting. Add the beer. Stir to deglaze the bottom of the pan. (As you stir, scrape the bottom of the pan. This adds flavor and prevents your rice from burning.) Add the chicken and rice. Stir to combine.
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Cook on High Pressure. Select the manual pressure setting and cook for 10 minutes. (Pot will take about 5-8 minutes to reach pressure.) When the cooking time completes, release the pressure by turning the pressure valve. (This is called a "quick release.) Open the lid away from your face.
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Serve. Stir. Season to taste. Serve warm. Top with additional bacon, if desired.
Recipe Notes
Replacing the Beer
To replace the beer, use an equal amount of hard cider (select a variety that isn't sweet) or use chicken broth. The flavor of the dish will change when made without beer but it will still be delicious.