Coconut Chicken and Rice with Pineapple Salsa

This Coconut Chicken and Rice with Pineapple Salsa is a fresh and vibrant one-pot meal that’s packed with flavor. Tender golden chicken, fragrant coconut rice, crisp vegetables, and a tropical pineapple salsa come together for a colorful, satisfying Instant Pot dinner that's perfect for busy nights or warm-weather gatherings.

INSTRUCTIONS

1. In a large bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
2. Set the Instant Pot to Sauté on High / More for 15 minutes. Add the sesame oil and vegetable oil.
3. Add the chicken pieces in batches to avoid overcrowding and sauté until golden brown on all sides. Transfer the browned chicken to a plate and set aside. Scrape up any browned bits from the bottom of the pot to avoid burning.
4. Turn off Sauté mode. Add the rinsed jasmine rice, grated ginger, minced garlic, coconut milk, water, soy sauce, and brown sugar to the pot. Stir well to combine and loosen any remaining bits from the bottom.
5. Layer the sliced bell pepper and shredded carrots over the rice mixture without stirring.
6. Seal the Instant Pot and Pressure Cook on High / More for 5 minutes. Allow a natural release for 5 minutes, then carefully flip the valve to quick release any remaining pressure.
7. While the rice cooks, prepare the pineapple salsa. In a small bowl, combine the diced pineapple, soy sauce, remaining sesame oil, cilantro leaves, toasted coconut, and torn mint leaves. Toss gently to combine.
8. Once the pressure has fully released, open the Instant Pot and fluff the rice with a fork.
9. To serve, spoon the coconut rice and chicken into bowls, and top with generous spoonfuls of pineapple salsa, extra herbs, and lime wedges.