Spiced Coconut Chicken and Rice
A fragrant and comforting Instant Pot dish combining tender chicken thighs with aromatic jasmine rice in a coconut curry sauce. Infused with ginger, garlic, and warming spices, this one-pot meal is finished with fresh cilantro and lime.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •1 whole onion
- •1 piece ginger
- •3 cloves garlic
- •1 tablespoon curry powder
- •1 teaspoon ground turmeric
- •2 pounds chicken thighs
- •1 teaspoon Kosher salt
- •½ teaspoon black pepper
- •14 ounce light coconut milk
- •½ cup water
- •1⅓ cups jasmine rice
- •2 tablespoons cilantro
- •1½ teaspoons sugar
- •1 whole lime
- •
- •
Cooking Instructions
- 1.
Select Sauté on high heat on the Instant Pot and add the oil.
2 min
- 2.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
3 min
- 3.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
2 min
- 4.
Select Manual and cook for 13 minutes on high pressure.
13 min
- 5.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
2 min
- 6.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
4 min
- 7.
Meanwhile, remove the skin and bones from the chicken and discard.
5 min
- 8.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
10 min
- 9.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
3 min
- 10.
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.