Toppings (optional): sliced green onions, chopped basil or cilantro, fresh lime wedges, chopped almonds or peanuts.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In the bottom of a 5 quart Instant Pot™, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
- Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
- Secure lid; press ‘MAUAL” button, select “HIGH”, and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
- When the cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 8 min.
- Stir to mix; spoon into bowls and add topping, as desired.
Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.
Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
Per serving: Calories 410, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 59 g (Fibre 4 g, Sugars 12 g), Protein 30 g.
25 min
4 servings
$3.23/serving
Toppings (optional): sliced green onions, chopped basil or cilantro, fresh lime wedges, chopped almonds or peanuts.
25 min4 servings$3.23/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In the bottom of a 5 quart Instant Pot™, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
- Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
- Secure lid; press ‘MAUAL” button, select “HIGH”, and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
- When the cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 8 min.
- Stir to mix; spoon into bowls and add topping, as desired.
Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.
Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
Per serving: Calories 410, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 59 g (Fibre 4 g, Sugars 12 g), Protein 30 g.
