Instant Pot Orange Ginger Glazed Chicken Breast with Coconut Rice

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


 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.
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 3 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp. grated ginger
  • 1 cup orange juice
  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • ¼ cup brown sugar
  • 2 Tbsp. tomato paste
  • 1 tsp. Sriracha, optional
  • 2 Tbsp. corn starch
  • 2 Tbsp. water


  • 1 and ½ cups long grain rice
  • 1 and ½ cups water
  • ½ cup match stick carrots
  • ½ cup shredded coconut


  1. 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.
  2. Add the garlic and ginger to the inner pot and cook, stirring until they just start to brown, about 1 minute.
  3. Add the orange juice and deglaze the pot, scraping the bottom to loosen all of the bits.
  4. Stir in the soy sauce, water, brown sugar, tomato paste, and Sriracha (if using).
  5. Select Cancel and place the chicken, and any juices that have accumulated on the plate, back into the Instant Pot.
  6. 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.
  7. Add the rice, water, carrots, coconut to the pan and stir to combine.
  8. Close and lock the lid. Make sure the steam release handle is in the sealed position. Select Pressue Cook and cook on high. Set 6 minutes of pressure cooking time.
  9. 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.
  10. 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.
  11. Remove the cake pan from the Instant Pot and set aside. Remove the trivet and transfer the chicken to a clean plate.
  12. Make sure the slurry mixture hasn’t settled. If it has either shake the mason jar or whisk again.
  13. Hit Cancel and then select Sauté. Pour the slurry into the Instant Pot and cook until the sauce has thickened, about 4 minutes.
  14. 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.