Hawaiian Chicken & Coconut Rice Pressure Cooker Style
This Hawaiian Chicken & Coconut Rice is a flavorful dish that combines tropical marinated chicken with creamy jasmine rice cooked to perfection in a pressure cooker.
Equipment
- 1 Grill pan
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
Instructions
- Mix soy sauce, brown sugar, garlic, ginger, salt, and pepper in a bowl to form the marinade base.
- Dunk chicken breasts into the marinade, letting them soak for at least 30 minutes in the fridge.
- Rinse jasmine rice and add it to the pressure cooker pot with coconut milk and chicken broth, bringing to a boil.
- Reduce the heat, cover with the lid, and simmer for about 15 minutes until the rice is cooked.
- Heat a grill pan over medium-high and grill the marinated chicken breasts for 6-7 minutes on each side.
- Fluff the cooked rice with a fork to keep it light and separate.
- Serve the grilled chicken over coconut rice, garnishing with green onions and cilantro.
- Include lime wedges on the side for an extra squeeze of fresh juice before serving.
Notes
For best results, marinate the chicken longer for deeper flavors. Use fresh herbs for garnishing to enhance the dish's overall freshness.