Apricot-Cashew Chicken Rice Bowl in Your Pressure Cooker
This flavorful and colorful rice bowl combines tender chicken, crunchy vegetables, and sweet apricot preserves for an easy, satisfying one-pot meal made fast in a pressure cooker.
Equipment
- 1 Saucepan Medium size
Ingredients
Main ingredients
- 2 cups rice cooked to package instructions
- 1 pound boneless, skinless chicken breasts cut into ½" cubes
- 1 cup broccoli cut into small florets
- 2 carrots peeled and sliced ¼ thick
- 1 medium shallot minced
- 3 cloves garlic peeled and minced
- 2 tablespoons toasted sesame oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- ½ cup teriyaki sauce
- 5 tablespoons apricot preserves
- ¼ cup freshly squeezed orange juice
- ¼ teaspoon dried ground ginger
- ¾ teaspoon red pepper flakes or more if you like heat!
- ½ cup roasted salted cashews
- green onions sliced for garnish (optional)
Instructions
Instructions
- Cook rice according to package instructions.
- While rice cooks: cut chicken and veggies, mince shallot and garlic.
- Pour sesame oil in a saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally.
- Add garlic and cook for one more minute.
- Add salt, pepper, teriyaki and apricot preserves. Whisk till well blended then add orange juice, ginger and red pepper flakes.
- Add prepared chicken and veggies to sauce. Simmer for about five minutes until chicken and veggies are cooked.
- Add cashews, garnish with green onions if desired and serve over rice.
Notes
Garnish with green onions is optional but adds a pop of color and flavor.
