Description
A comforting dish that combines tender chicken with creamy coconut-infused rice, perfect for a quick and delicious meal.
Ingredients
Scale
- 1.5 lbs chicken thighs or breasts
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken with salt and pepper.
- Set the Instant Pot to sauté mode, add oil, and brown the chicken on both sides.
- Remove the chicken and set aside. In the same pot, add ginger and garlic, sautéing for a minute until fragrant.
- Stir in coconut milk, chicken broth, soy sauce, and jasmine rice until well combined.
- Place the chicken back in the pot, ensuring it is submerged in the liquid. Close the lid and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure. Fluff the rice with a fork, serve the chicken on top, and garnish with fresh cilantro.
Notes
Great for batch cooking; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg