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
- 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 Pressue 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.