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Hawaiian Chicken & Coconut Rice Pressure Cooker Recipe

This bold Hawaiian chicken recipe packs a flavor punch with tender chicken thighs and creamy coconut rice, all made quickly in the pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 4 chicken thighs boneless, skinless
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 clove garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon lime juice
  • 2 stalks green onions sliced, for garnish
  • ΒΌ cup cilantro chopped, for garnish

Instructions
 

Instructions

  • Mix soy sauce, brown sugar, garlic, ginger, and lime juice. Marinate chicken thighs for at least 15 minutes.
  • Mix coconut milk and chicken broth in a saucepan. Bring to boil and stir in jasmine rice. Cover and simmer for 15 minutes.
  • Heat a skillet over medium-high heat. Cook marinated chicken thighs 6-7 minutes per side until golden and cooked through.
  • Fluff coconut rice with a fork, plate it and top with chicken thighs. Garnish with green onions and cilantro.
  • Set the pressure cooker to seal. After cooking, perform a slow pressure release to keep food moist.

Notes

Serve with extra lime wedges for an additional citrus kick. Adjust seasoning with salt and pepper as needed.