Instant Pot Hawaiian Haystacks–this throwback recipe is super kid friendly. The bonus is that you make the chicken, sauce and rice all at the same time in your Instant Pot. Prepare all the toppings while the chicken is cooking. A perfect weeknight dinner.
Get the SLOW COOKER version of the recipe here
Instant Pot Hawaiian Haystacks
If you’ve never had Hawaiian haystacks then you’re missing out. It sounds a little weird but it is truly so yummy! Basically instant pot hawaiian haystacks consist of a scoop of rice covered with chicken and gravy and then a bunch of toppings. The toppings are the most fun part since they add so much color and texture. We like to add celery, peppers, green onions, olives, tomatoes, pineapple, mandarin oranges, chow mein noodles, cashews, grated cheese and shredded coconut.
I was so excited when I realized that you can cook the chicken, sauce and rice all at the same time in the same pot. And while the chicken is cooking you can cut up all your toppings. Here is a video of my daughter demonstrating how to make this recipe. We enjoyed this so much that I think that we will eat it again tomorrow for dinner!
More Instant Pot Recipes you might like…
Salsa Lime Chicken (from frozen chicken)
Pressure Cooker Chicken Coconut Curry from Mel’s Kitchen Cafe
What Instant Pot Did You Use?
For this Instant Pot Hawaiian Haystacks recipe I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
This throwback recipe is super kid friendly. The bonus is that you make the chicken, sauce and rice all at the same time in your Instant Pot. Prepare all the toppings while the chicken is cooking. A perfect weeknight dinner.
- 1/2 tsp better than bouillon chicken base
- 1/2 cup water
- 1 (13.75 oz) can cream of chicken soup (or you can make your own, this is the recipe that I use)
- 1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into bite size pieces (you can also used chicken breasts)
- 1 cup rice
- 1 1/2 cups water
- Topping ideas: tomatoes, peppers, mandarin oranges, chow mein noodles, celery, olives, shredded coconut, pineapple chunks, cashews, green onions, grated cheese
- 1 cup sour cream
- Salt and pepper
- Stir the better than bouillon, 1/2 cup water and cream of chicken soup together in the Instant Pot. Add in the chicken pieces.
- Pour the rice into an oven safe bowl that will fit inside your Instant Pot. We used a 1.6 liter corningware dish. You can also use a cake pan or a pyrex dish. Place the dish on top of the trivet. Slowly lower the trivet into the bottom of the Instant Pot on top of the chicken. Pour the 1 1/2 cups water into the bowl with the rice.
- Secure the lid on the Instant Pot. Set to manual high pressure for 8 minutes. Make sure the valve is set to “sealing.” When the timer goes off gently move the valve to venting. If it starts to foam then put the valve back to sealing for 20 seconds and then try again until it doesn’t foam. Mine didn’t foam but sometimes grains do foam a bit.
- While the chicken and rice is cooking, prepare the toppings that you’d like by chopping and dicing them up. We put ours in little bowls or ramekins.
- Once you can, remove the lid and use oven mitts to carefully lift the trivet and rice bowl out of the pot. The bottom of the bowl will be dirty from sitting on the chicken and rice. Place it on top of a plate to prevent the counter from getting dirty.
- Stir the sour cream into the chicken and sauce. Then salt and pepper to taste.
- Scoop some rice into a bowl and then top with the chicken and gravy. Top with desired toppings to make a visually pleasing and tasty dinner!
I used a 6 quart Instant Pot for this recipe.
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