Description
Chicken and rice are simmered with coconut milk, ginger, and lemon in the Instant Pot for an easy meal.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 (13.5 oz) can coconut milk
- 1 1/2 cups converted rice or jasmine rice
- 20 ounces boneless skinless chicken thighs, cut into 1/2 inch cubes
- 2 tsp grated gingerroot
- 5 garlic cloves, minced
- 1 tsp honey
- Zest from one medium lemon
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Pour broth and coconut milk into Instant Pot. Sprinkle in the rice. Place chicken evenly over the rice. Sprinkle in the ginger, garlic, honey, zest, salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir. If needed add in a pinch of salt. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot