These pressure cooker Korean Chicken Bowls from The Fresh & Healthy Instant Pot Cookbook are packed with flavor, protein, veggies, and come together quickly for an easy weeknight meal.
Every year, I say I’m going to cook more with cookbooks. And I don’t. I have three of my own cookbooks, so between cooking from those and developing recipes for my blog, it leaves very little time for cooking from other cookbooks.
That all stops now! Two great cookbooks arrived and I cooked from them right away (no excuses!) and I am so excited to share the recipes with you. Both of these cookbooks are written by wonderful ladies that I’ve had the pleasure of spending time with IRL and today, we’re starting with Megan Gilmore aka the Detoxinista and her new cookbook,The Fresh & Healthy Instant Pot Cookbook,out Oct 9!
I have to admit, when it comes to the pressure cooker (this is the one I have and love!), I haven’t been very creative. I pretty much use it for cooking spaghetti squash and my Salsa Chicken Thighs recipe. Both are convenient, tasty, and such time savers, but I’ve been looking for more inspiration (and I even got my mom to buy a pressure cooker!)
Then, Megan’s new book, The Fresh & Healthy Instant Pot Cookbook arrived and it was like the healthy pressure cooker gods answered my plea! If you’re looking for healthy recipes to use in your pressure cooker, look no further and pre-order this cookbook (which comes out October 9th – in just a couple of days!)
There are soups, rice bowls, breakfast bakes, desserts, and so much more! Speaking of my mom, I got her to preorder it too and I couldn’t be more proud of a recommendation!
Now let’s get to the recipe – this recipe uses both the Pressure Cook feature and the Saute feature, which I had never used before. It’s so easy to make, the chicken is so flavorful (with a simple sauce!), and it’s nice and thick without cornstarch, thanks to an arrowroot slurry. It reminds me that I need to do more arrowroot slurries, because it’s a healthier way to thicken sauces.
I actually had made a big batch of quinoa for the week and didn’t have rice on hand, so I served these over quinoa. The other modification I made was using more veggies, because I really like to pack in the veggies! I used the Inspiralizer to spiralize the onion and peppers, of course.
If you’re in search of more healthy pressure cooker recipes, I highly recommend The Fresh & Healthy Instant Pot Cookbook – pre-order a copy or pick it up in stores October 9th!
Korean Chicken Bowls with Spiralized Peppers
- 1/3 cup soy sauce or tamari (to make it gluten-free)
- 5 tablespoons pure maple syrup
- 1 teaspoon minced fresh ginger about 1/2-inch knob
- 1 tablespoon Sriracha
- 1 clove garlic minced
- 1 pound boneless skinless chicken breasts
- 1 cup white rice like jasmine or basmati, rinsed (I skipped this and just used 1 1/3 cups of cooked quinoa)
- 1 cup plus 2 tablespoons water
- 1 red bell pepper I used 2 bell peppers
- 1/2 red onion
- 1 cup fresh baby spinach I used more - about 2-3 cups
- 1 tablespoon arrowroot starch
- 1/2 cup chopped green onions tender white and green parts only (about 3 onions)
- Sesame seeds for garnish
- Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken breasts on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup of the water, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
- While the chicken and rice (if doing) are cooking, spiralize the onion and bell pepper on Blade A. Chop the noodles to trim.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot. Use tongs to transfer the chicken to a cutting board to rest. Press Cancel to stop the cooking cycle.
- Add the sliced peppers and onions to the sauce in the Instant Pot. Press Sauté and let the vegetables simmer in the sauce until crisp-tender, about
- 5 minutes. In a small bowl, whisk together the arrowroot with the remaining 2 tablespoons water to create a slurry. While the vegetables are cooking, use two forks to shred the chicken, then add it back to the pot once the vegetables are tender. Stir in the baby spinach until it wilts, about 1 minute. Stir in the arrowroot slurry and continue stirring until the sauce thickens, 1 to 2 minutes.
- Serve the chicken and vegetables over the cooked rice (or quinoa) with a sprinkling of green onions and sesame seeds over the top. Store leftovers in an airtight container in the fridge for 3 or 4 days.
Per Serving: Calories 268, Fat 4g, Carbohydrates 31g, Fiber 2g, Protein 24g