Instant Pot Spicy Chicken and Rice Bowls Recipe

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Questions & Reviews

1. Jen says:

   Look yummy, how long to cook frozen chicken?
2. Sami says:

   Looks so yummy!! I wonder how it could be adapted to cook in a regular slow cooker?
3. Kristi says:

   Can you do this w/o the chilis? I don't like spicy.
4. Cyd says:

   You can definitely leave out the chilis.
5. Maeghan Howe says:

   Would this recipe work with whole frozen chicken tenders? If so how long should I cook it for?
6. Effy says:

   Can you double this recipe - and if so how would you adjust the time?
7. Cyd says:

   Chicken tenders will work great in this recipe.
8. Jessica Flynn says:

   The directions didn’t list when the onion should be added.
9. Vanessa says:

   Can I make this without the chicken ??
10. Katelyn says:

    My chicken was not cooked in 9 minutes. Was I supposed to use cooked chicken??
11. Cyd says:

    I'm sure you could. We have not tried it without the chicken. Your cooking time would not be as long.
12. Leah says:

    Seriously?!? NINE MINUTES?! My jaw dropped to the floor. I just got an Instant Pot yesterday so I'm not used to this! Amazing! One question: can you make this with frozen chicken, or would the longer cooking time mean the rice will come out mushy?
13. Kiana says:

    If I want to double the recipe, would the liquid amount change and would the cooking time as well?
14. Kiki says:

    Looks like chicken is supposed to be diced...not just leaving them whole. Diced will definitely help the chicken cook through.
15. Jack says:

    This recipe doesn't work. I just keep getting a burn error trying to make it. The ingredients on the recipe aren't the same as in the video for this and the time isn't the same.
16. Cyd says:

    Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice. Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
17. Tonya says:

    Any chance you have the nutritional/calorie info on this?
18. Charly says:

    i added an extra half a can of chicken broth because i didn't think it had enough liquid. and i didn't get a burn notice.
19. Kathleen says:

    That is good advice. I have made it twice and gotten the burn notice both times. I ended up put it on the stove, which was not what I wanted.
20. Karen says:

    Unfortunately, I tried this and received the burn notice. When I removed lid indeed I had a burnt layer on bottom. I followed you recipe in the video. Any suggestions?
21. Donna says:

    The rice wasn’t cooked completely. Maybe more broth is needed?
22. Brittany says:

    I actually put the onions on the bottom and the veggies- added the rice more toward the top and just made sure the broth covered it. The only issue I had was a bit too much liquid. It did not burn by doing this though :) anytime I’ve made a recipe with rice and put it on the bottom it burns
23. Eugenia Finlay says:

    Although the flavor was good, I found the recipe as written too dry. After the first serving, I added a lot more chicken broth and liked the consistency better.
24. Deb Sullivan says:

    The way the sisters make cheesy chicken and rice in the video and the way the recipe is written are totally different. The women dump all ingredients in but the written recipe has the chicken and rice cooked first with the soup and cheese added in second, only after the chicken is first cooked. This makes it very confusing for first time Instant Pot users to know which way to trust and follow.
25. Crystal M Dever says:

    How would I adjust this to make it with brown or wild rice?
26. Judy says:

    How many people does this serve? Also, if doubling recipe how much would you increase the cooking time?
27. Cyd Adamson says:

    It serves about 4-6 depending on the serving size. Cooking time stays the same if doubling.
28. Cheryl says:

    Is the corn drained, undrained or frozen
29. Momma Cyd says:

    A 15.25 ounce can of corn (undrained).
30. Sarah says:

    Oh no! I forgot to dice the chicken. Am I still able to save the recipe?
31. Momma Cyd says:

    Yes, you will be fine.
32. Nanci says:

    Will the directions for the instant pot work for the Crock Pot MultiCooker too? I was given one for Christmas.
33. Momma Cyd says:

    Crock Pot Multi Cookers are like an Instant Pot too. They work similar. You'll need to compare the button functions.
34. Toni Lee says:

    I made this recipe last night and it was delicious! I chopped my onion first and put that into the instant pot. Put frozen chicken breasts stacked on top, then added the chicken broth and other ingredients. I added the rice last and made sure to carefully mix the rice into the very top liquid. I cooked it for 12 mins and after the quick release everything was cooked perfectly. I will definitely make this a lot more going forward.
35. Jenna says:

    This was really good. I followed directions exactly at first and got a burn notice. I added 1 more cup of broth and started it again and it worked good. I would maybe add broth up front next time. Really good recipe. I will be keeping this one in my instant pot rotation.
36. PK Ellis says:

    I just made this and ate some. It was really tasty and not too spicy. More on the milk side. My 6 year okd granddaughter loved it.
37. PK Ellis says:

    I meant to say mild not milk.
38. Steph says:

    Followed the recipe from the cookbook and got a burn notice, switched to my second pot and added extra broth at the bottom and got a second burn notice. The tips about the tomatoes being finicky and easy to burn should have been in the cookbook! Had to put it on the stove top and guess what?? You got it! Burned again! Don't think I'll try this one again.
39. Suki Jantzen says:

    Hi! I would like to make this with brown rice and raw chicken. How much water should I add, and how much longer should I cook it. This is in the IP.
40. Momma Cyd says:

    We have not made this particular recipe with brown rice. Brown rice cooks a lot longer in the instant pot than regular white rice. And it will require more liquid. Cook it for about 25 minutes and be sure to add at least 1/2 cup more water or broth. We used raw chicken in the recipe. It may take some trial and error to get it just how you want it.