Instant Pot Chicken & Rice

This is a recipe for the Instant Pot but  you can cook it on the stove if you don’t have an Instant Pot. And if you follow this blog…it seems that I go through a lot of coconut milk…so stock up!

I am loving my Instant Pot. ..this dinner came together so quickly. The flavour was subtle, the texture of the dish was comforting…soft rice & shredded chicken mixed in… I like chicken & rice … I usually make one with onion soup…and one with paprika….both made in casserole dishes in the oven…now there is this one…& it might become one of my favourite quick dinners. Note..if you like your rice ‘dry’ & the rice kernels separate from each other, know that this dish isn’t like that. My advise? Give this a try because it is really good…& if the rice isn’t what you like..then maybe next time just make the chicken in the Instant Pot, cook your rice separately on the stove while the chicken is cooking…& then spoon the sauce overtop when you eat this!

The recipe calls for bone-in chicken thighs but I am pretty sure you can use boneless chicken thighs or boneless chicken breasts… the cooking time is most likely the same but I think you should check in your manual for the cooking time for the different types of chicken

I sautéed some bok choy in a frying pan on the stove  & we had it with the chicken & rice….

The recipe is from epicurious …SPICED COCONUT CHICKEN AND RICE

I had all of the ingredients on hand so I did not change anything…except…I used jarred ginger & garlic…& I did not use as much garlic as they called for in the recipe…I don’t like tons of garlic..so I guess I changed this recipe a bit…

Here is the recipe ( as I made it )

Ingredients

1 tbsp oil

1 onion, cur intro 1/4 inch slices

2 tsp minced ginger *** you can used fresh ginger, grate it

1 tsp minced garlic *** you can use 1 or 2 cloves of garlic minced

1 tbsp curry powder

1 tsp turmeric powder

2 pounds ( 4 large ) bone-in chicken thighs

Salt & pepper

1 can coconut milk

1/2 cup water

1 1/3 cup jasmine rice…rinse the rice

2 Tbsp cilantro….take the leaves off the stems & KEEP THE STEMS….I USUALLY JUST THROW THESE AWAY BUT THEY ARE USED HERE

1 1/2 tsp sugar

1 lime…cut in half

Method

1. Turn the Instant Pot to sauté, add the oil
2. Sauté the cut onion for a couple minutes, stir so the onion does not stick to the bottom of the pot
3. Add the ginger, garlic, curry powder & turmeric powder… stir it all together & cook it for about a minute
4. Add the chicken to the Instant Pot, season with salt & pepper.
5. Add the coconut milk & water
6. Put the lid on the Instant Pot as per the manual for your pot
7. Select the Manual setting, high pressure & set the time for 15 minutes…the recipe says to set the time for 13 minutes, but I always like to overcook my chicken….ha
8. When the chicken is finished cooking .. use a quick release.. but be careful …use tongs to turn the valve..or oven mitts…do not put your face near this…the steam is hot.
9. Once the pressure has been released, remove the lid…
10. Put the chicken on a plate & set aside
11. Add the rice, cilantro stems & sugar to the Instant Pot
12. Put the lid back on the Instant Pot, select manual, high pressure, set the time to 4 minutes
13. While the rice is cooking, take the chicken meat off the bones & set aside… discard the bones
14. When the rice is cooked, push cancel & let it naturally release for 10 minutes & then release the rest of the steam manually…take the lid off.
15. Add the chicken meat to the pot, squeeze in half a lime & add most of the cilantro leaves …keep a few aside to garnish this with when you serve it
16. Stir, season with salt & pepper
17. Serve the cilantro leaves & squeeze some lime on if you want

Enjoy!