Coconut Chicken and Rice with Pineapple Salsa

By: Instant Pot Culinary Team

Coconut Chicken and Rice with Pineapple Salsa
cuisine icon Cuisine
Asian Fusion
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Sauté, Pressure Cook
cuisine icon Keywords
Chicken, Dinner, Instant Pot, Instant Pot Culinary Team, Pineapple, Rice

prep icon Prep Time
20 Minutes
cook icon Cook Time
25 Minutes

serving icon Servings
4 Servings
Ingredients
  • 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 1 tbsp salt
  • 2 tbsp sesame oil, divided
  • 1 tbsp vegetable oil
  • 1 ½ cups jasmine rice, rinsed
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 (14 oz) can full-fat coconut milk
  • 1 ¼ cups water
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 ½ cups diced fresh pineapple
  • 1 tbsp soy sauce
  • ¼ cup fresh cilantro leaves
  • 3 tbsp toasted shredded coconut
  • ¼ cup fresh mint leaves, torn
  • Lime wedges, for serving
Instructions
  • In a large bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
  • Set the Instant Pot to Sauté on High / More for 15 minutes. Add the sesame oil and vegetable oil.
  • 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.
  • 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.
  • Layer the sliced bell pepper and shredded carrots over the rice mixture without stirring.
  • 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.
  • 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.
  • Once the pressure has fully released, open the Instant Pot and fluff the rice with a fork.
  • To serve, spoon the coconut rice and chicken into bowls, and top with generous spoonfuls of pineapple salsa, extra herbs, and lime wedges.
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