Instant Pot Chicken Vindaloo - Stacker Pans
Equipment
- Stacker pans
Ingredients
Upper Stacker Pan
- 2 cups Jasmine rice rinsed and drained
- 1½ cups water
Lower Stacker Pan
- 4 lg chicken thighs boneless and skinless
- 12 oz jar of Vindaloo sauce (other sauces work well too)
Instructions
- Start by preparing your Lower Stacker Pan. Arrange chicken thighs on the bottom and pour sauce over chicken thighs.
- Now rinse your rice until the water runs clear and place in the Upper Stacker Pan.
- Add 1½ cups of water to your stacker pan. Now both pans are prepared for cooking.
- Place stacker pans into the wire holder with handle. Place the rice on top and leave the lid OFF. You leave the lid off when you want the heat and steam to directly cook the food in the upper pan.
- Pour 1 cup of water into your 6 Qt pot. You will not be using the trivet for this recipe. The stacker pans do not fit in the pot with the trivet. Add your stacker pans to the pot and set the time for 8-13 minutes. You will also do a 10 min NPR. If your chicken thighs are extra thick, then you should use the higher cooking time.
- After your 10 min NPR, you can manually release the rest of the pressure and open the pot. Pans will be hot so remove them and set them on a trivet or heat safe surface.
- Remove wire holder and fluff rice.
- Check the temperature of your chicken with a thermometer. It should read 165 or above. As you can see my chicken reached 185 and is fully cooked and tender.
- Serve chicken and rice together and pour over your extra sauce from the pan.
Notes
You won't need a 1:1 ratio with white rice and water because your upper stacker pan is going to be open and exposed the the steam inside the pot. If you add too much water, your rice will be mushy or overcooked.
UPDATE: I have received a message from someone who said this came out undercooked for them at the stated cooking time. While I have done this recipe several times without issue and documented the outcome and temps, it is very common for some pots to cook differently than others. If you find that something is underdone, put the lid back on and either let is sit and continue to cook in the radiant heat of the pot. If it's Pot-in-Pot or stacker pans, you can always set your pot to cook for additional time.
NOTE: If you find that your pot continuously undercooks food, then you may need to add additional cooking time to your food. It could also be a seal that needs to be replaced.
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Instant Pot Chicken Vindaloo - Stacker Pans
Servings: 4 servings
Equipment
- Stacker pans
Ingredients
Upper Stacker Pan
- 2 cups Jasmine rice rinsed and drained
- 1½ cups water
Lower Stacker Pan
- 4 lg chicken thighs boneless and skinless
- 12 oz jar of Vindaloo sauce (other sauces work well too)
Instructions
- Start by preparing your Lower Stacker Pan. Arrange chicken thighs on the bottom and pour sauce over chicken thighs.
- Now rinse your rice until the water runs clear and place in the Upper Stacker Pan.
- Add 1½ cups of water to your stacker pan. Now both pans are prepared for cooking.
- Place stacker pans into the wire holder with handle. Place the rice on top and leave the lid OFF. You leave the lid off when you want the heat and steam to directly cook the food in the upper pan.
- Pour 1 cup of water into your 6 Qt pot. You will not be using the trivet for this recipe. The stacker pans do not fit in the pot with the trivet. Add your stacker pans to the pot and set the time for 8-13 minutes. You will also do a 10 min NPR. If your chicken thighs are extra thick, then you should use the higher cooking time.
- After your 10 min NPR, you can manually release the rest of the pressure and open the pot. Pans will be hot so remove them and set them on a trivet or heat safe surface.
- Remove wire holder and fluff rice.
- Check the temperature of your chicken with a thermometer. It should read 165 or above. As you can see my chicken reached 185 and is fully cooked and tender.
- Serve chicken and rice together and pour over your extra sauce from the pan.
Notes
You won't need a 1:1 ratio with white rice and water because your upper stacker pan is going to be open and exposed the the steam inside the pot. If you add too much water, your rice will be mushy or overcooked.
UPDATE: I have received a message from someone who said this came out undercooked for them at the stated cooking time. While I have done this recipe several times without issue and documented the outcome and temps, it is very common for some pots to cook differently than others. If you find that something is underdone, put the lid back on and either let is sit and continue to cook in the radiant heat of the pot. If it's Pot-in-Pot or stacker pans, you can always set your pot to cook for additional time.
NOTE: If you find that your pot continuously undercooks food, then you may need to add additional cooking time to your food. It could also be a seal that needs to be replaced.
