There are no overpowering flavors in this apple tea BBQ sauce. Bring back to serving temperature and spoon a little amount onto or over smoked ribs.
| Prep Time: | 15 mins |
| Cook Time: | 27 mins |
| Additional Time: | 10 mins |
| Total Time: | 52 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 3 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 cooking onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 (15 ounce) can black beans, drained
- 1 ½ cups long-grain rice
- 1 (8 ounce) can corn, or to taste
- 1 cup coconut milk
- 1 tablespoon Scotch bonnet hot sauce, or to taste
- 2 teaspoons ground thyme
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons brown sugar
- 1 teaspoon allspice
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
- Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
- Feel free to use 2 bay leaves in place of thyme, if you prefer.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 1513 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this and I will definitely make it again. I had a problem with the rice becoming soggy and can’t figure out why. I will try a different rice next time but even mushy, it was delicious. I used one cup of dried beans, which I soaked overnight instead of canned. Easy one pot dinner. Thank you!