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Instant Pot Snow on the Mountain

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


A bed of rice covered with chicken, sauce, a pile of toppings that ends with shredded coconut. It looks like a mountain with snow on the top!


  • 2 pounds boneless skinless chicken thighs
  • 2 cups chicken broth (or 2 cups water + 2 tsp better than bouillon)
  • 1 tsp curry powder
  • 1 tsp poultry seasoning
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 23 Tbsp cornstarch
  • For pot in pot rice: 1 ½ cups rice + 2 ¼ cups water
  • Toppings: chopped almonds, pimentos, bacon crumbles, diced tomatoes, grated cheese and shredded coconut


  1. Add chicken and broth into Instant Pot. Sprinkle the chicken with curry powder, poultry seasoning, salt, pepper and garlic powder. 
  2. If you’d like to make pot-in-pot rice add rice and water to a pan*. Cover the pan. Place a long legged trivet* into the Instant Pot on top of the chicken. Place the pan on top of the trivet.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Carefully remove the rice pan. 
  4. Shred the chicken. Make a cornstarch slurry. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Salt and pepper the sauce to taste. 
  5. Scoop rice onto a plate. Top with chicken and sauce mixture. Top with all desired toppings, ending with coconut. 
  • Category: Chicken
  • Method: Instant Pot