This Instant Pot Chicken Dinner combines chicken, an orange ginger glaze, and coconut rice studded with carrots for a complete one-pot meal.
- 4 boneless, skinless chicken breasts, about 2 lbs.
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. olive oil
- 4 cloves garlic, minced
- 1 tbsp. grated ginger
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tbsp. tomato paste
- 1 tsp. Sriracha, optional
- 2 tbsp. corn starch
- 2 tbsp. water
- 1 and 1/2 cups long grain rice
- 1 and 1/2 cups water
- 1/2 cup match stick carrots
- 1/2 cup shredded coconut
- Add oil to the inner pot and select SAUTÉ to pre-heat. When the indicator says HOT, add the chicken to the pot and brown both sides, about 3 – 4 minutes per side. Transfer the chicken to a clean plate.
- Add the garlic and ginger to the inner pot and cook, stirring until they just start to brown, about 1 minute.
- Add the orange juice and deglaze the pot, scraping the bottom to loosen all of the bits.
- Stir in the soy sauce, water, brown sugar, tomato paste, and Sriracha (if using).
- Select CANCEL and place the chicken, and any juices that have accumulated on the plate, back into the Instant Pot.
- Insert a steaming rack or tall trivet in the Instant Pot over the chicken and sauce. Place an 8” heatproof pan on the trivet, I use my 8” cake pan.
- Add the rice, water, carrots, coconut to the pan and stir to combine.
- Close and lock the lid. Make sure the steam release handle is in the sealed position. Select PRESSURE COOK and cook on high. Set 6 minutes of pressure cooking time.
- In a small mason jar or small bowl combine the water and the cornstarch. Shake the mason jar to combine or whisk with a fork if you’re not using a mason jar. Set aside.
- When time is up, allow a natural pressure release of 5 minutes and then turn the steam release handle to the venting position and allow remaining steam to escape. When the valve has dropped, unlock the lid and open carefully.
- Remove the cake pan from the Instant Pot and set aside. Remove the trivet and transfer the chicken to a clean plate.
- Make sure the slurry mixture hasn’t settled. If it has either shake the mason jar or whisk again.
- Hit CANCEL and then Select SAUTÉ. Pour the slurry into the Instant Pot and cook until the sauce has thickened, about 4 minutes.
- Serve the chicken breasts over the rice and spoon some of the sauce over the top.
- This recipe is based upon 4 (8-ounce) chicken breasts.