Imagine diving into a steaming plate of perfectly cooked chicken rice that tastes like it came straight from a bustling Chinese restaurant kitchen - but you made it in your own Instant Pot! This mouthwatering recipe transforms simple ingredients into a flavor-packed meal that will have your family begging for seconds. With minimal prep time and maximum taste, this Instant Pot Chinese Chicken Rice is about to become your new weeknight dinner superhero, combining tender chicken, fragrant jasmine rice, and irresistible Asian-inspired seasonings.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, boneless
- 2 cups jasmine rice
- 2 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 pound of boneless chicken thighs, 2 cups of jasmine rice, 2 cups of chicken broth, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 chopped green onions, and salt and pepper to taste.
- Rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Set the rinsed rice aside.
- Turn on the Instant Pot and select the 'Sauté' function. Add the sesame oil to the pot and let it heat for about 1 minute.
- Once the oil is hot, add the boneless chicken thighs to the pot. Season the chicken with salt and pepper to taste. Sauté the chicken for about 5 minutes, or until it is lightly browned on all sides.
- After the chicken is browned, add the soy sauce to the pot, stirring to coat the chicken evenly. Sauté for an additional 1-2 minutes to allow the flavors to meld.
- Pour the rinsed jasmine rice over the chicken in the pot, spreading it out evenly. Do not stir the rice in at this point.
- Carefully pour the chicken broth over the rice, ensuring that the rice is fully submerged in the liquid. This will help the rice cook evenly.
- Close the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
- Select the 'Manual' or 'Pressure Cook' function on the Instant Pot and set the timer for 10 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After 10 minutes, carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- When the pressure has fully released, open the lid of the Instant Pot. Fluff the rice gently with a fork, mixing it with the chicken and sauce.
- Serve the chicken rice hot, garnished with the chopped green onions. Enjoy your delicious Instant Pot Chinese Chicken Rice!
Tips
- Always rinse your jasmine rice thoroughly to remove excess starch, which prevents clumping and ensures fluffy, separated grains.
- Use boneless chicken thighs for the most tender and flavorful result - they stay juicier than chicken breasts during pressure cooking.
- Don't skip the sautéing step! Browning the chicken first adds depth of flavor and helps develop a delicious fond on the bottom of the pot.
- Resist the urge to stir the rice after adding the broth. Layering the ingredients helps achieve the perfect texture and prevents burning.
- Allow for natural pressure release for at least 10 minutes to help the rice absorb remaining moisture and become perfectly tender.
- For extra flavor, consider adding minced garlic or ginger during the sautéing stage, or garnish with toasted sesame seeds alongside the green onions.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
