Chicken alla Diavola

Chicken alla Diavola translates as “the devil’s chicken,” and the spice in this dish is where it gets the name. Serve this to the heat seekers in your life for a fireball of a good time.

• Hands-On Time: 10 minutes

• Cook Time: 20 minutes

Serves 4

1 teaspoon sea salt

2 cloves garlic, minced

2 tablespoons apple cider vinegar

4 tablespoons olive oil, divided

1 teaspoon sriracha

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 pound boneless, skinless chicken breast, cut in 1" cubes

2 cups water

1 In a medium bowl, whisk together salt, garlic, vinegar, 2 tablespoons oil, sriracha, chili powder, and cayenne pepper. Toss chicken into mixture and coat evenly. Cover and refrigerate for 1 hour.

2 Press the Sauté button on the Instant Pot®. Heat remaining 2 tablespoons oil and add the chicken pieces. Stir-fry for about 4 minutes or until browned on all sides. Remove chicken and set aside.

3 Insert trivet into Instant Pot®. Add water. Transfer chicken to a large square (about 10" × 10") of aluminum foil. Set the foil onto the trivet. Lock lid.

4 Press the Poultry button and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Serve warm.