Beer Can Chicken-Bacon Bowl


  • 1 tsp olive oil
  • 3 strips bacon
  • 1 small red bell pepper
  • 1 small onion
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp ground chipotle pepper
  • 12 ounces beer
  • 1 1/2 lbs boneless and skinless chicken thighs
  • 1 cup long grain white rice
  • 4 strips bacon
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add diced bacon and cook, stirring, until crisp, 3-5 minutes.
  • Add bell pepper to the pot and saute until it begins to soften, about 3 minutes. Add onion to the pot and saute until soft, 3-4 minutes.
  • Add garlic, paprika, salt and ground chipotle and cook, stirring, for 1-2 minutes. Add the beer to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add rice and stir. Nestle the chicken into the rice mixture in one even layer, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot and cut into bite-sized pieces. Return chicken pieces to the pot and stir to combine. Season with salt and pepper to taste.
  • Serve warm topped with additional crumbled bacon.
Previous Next