Pressure Cooker Golden chicken and rice
Golden Instant Pot Chicken and Rice
yield: 4 –6 SERVINGS, ABOUT 8 CUPS
prep time:
15 MINS
cook time:
45 MINS
total time:
1 HR
**IMPORTANT NOTE: While I've never had an issue with a burn warning, a few readers have reported seeing one. To avoid this, be sure to rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot prior to sealing.** Golden Instant Pot Chicken and Rice: An easy, healthy dinner with moist chicken, fresh veggies, creamy brown rice, and "golden" spices such as turmeric and ginger. Flavorful, filling, and great leftover too! The pressure cooker makes this simple chicken and brown rice recipe fast and completely hands free!
Ingredients
- 2 teaspoons coconut oil
- 1 small yellow onion — diced
- 1 1/2 cups uncooked long grain brown rice — RINSED*
- 3 large carrots — peeled and cut into diagonal, 3/4-inch-thick slices
- 2 large red bell peppers — cut into wide strips (about 3/4 inch), halved if long
- 3 cloves garlic — minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger — or substitute 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 8oz light coconut milk
- 1.5lbs / 700g boneless skinless chicken breasts
- 150g / 1 cup frozen peas — thawed
- Freshly chopped cilantro — for serving
- Toasted coconut or coconut flakes — optional for serving
Instructions
- Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the the almondmilk coconutmilk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almondmilk coconut milk. Arrange the chicken breasts in a single layer on top.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release remaining pressure.
- Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro and toasted coconut.
Recipe Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator overnight. Reheat gently in the microwave. (TIP: Hide the leftovers from your husband if you want to enjoy this a second time).
- *Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go (and it is delicious!).
- To make on the stovetop: **Please note that I have not tested this method yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, melt the coconut oil over medium high. Cut the chicken into bite-size pieces and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons coconut oil to the pot. Once hot and shimmering, add the onions and cook, stirring occasionally, until beginning to soften, about 4 minutes. Continue with step 2 as written, but do not add the chicken. Turn the heat to low, cover the pan, and let cook until the rice is done, about 40 minutes. Stir in the reserved chicken and peas, and then serve with cilantro and toasted coconut.
course: MAIN COURSE
cuisine: AMERICAN
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