Are you ready to transform your weeknight dinner into a restaurant-worthy feast that'll have your family begging for seconds? This Instant Pot Peanut Butter Chicken Rice is not just a meal—it's a creamy, savory culinary adventure that combines the rich, nutty goodness of peanut butter with tender chicken and perfectly cooked jasmine rice. In less time than it takes to order takeout, you'll create a mouthwatering Asian-inspired dish that's guaranteed to become your new favorite go-to recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1 cup coconut milk
- 2 cups jasmine rice
- 2 cups water
- 1 tsp ginger, minced
- Chopped green onions for garnish
Instructions
- Prepare all ingredients by cubing chicken breast into 1-inch pieces, mincing fresh ginger, and measuring out all sauce components.
- Select the Sauté function on your Instant Pot. Add cubed chicken and cook for 3-4 minutes, stirring occasionally until chicken begins to brown on the exterior.
- In a separate mixing bowl, whisk together peanut butter, soy sauce, coconut milk, and minced ginger until smooth and well combined.
- Pour the peanut butter sauce over the browned chicken in the Instant Pot, stirring to coat chicken evenly.
- Add jasmine rice and water to the pot, gently stirring to ensure rice is submerged and mixed with the sauce.
- Close the Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook mode for 12 minutes at high pressure.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release of remaining pressure.
- Open lid, fluff rice with a fork, and garnish with freshly chopped green onions before serving.
- Serve hot, ensuring each portion has a generous mix of chicken, sauce, and rice.
Tips
- Choose the Right Chicken: Use fresh, boneless chicken breast and cut into uniform 1-inch cubes to ensure even cooking.
- Sauce Consistency Matters: Whisk the peanut butter, soy sauce, and coconut milk thoroughly to create a smooth, well-blended sauce that coats the chicken perfectly.
- Rice Pro Tip: Use jasmine rice for the best texture and authentic flavor. Make sure the rice is fully submerged in liquid for even cooking.
- Natural Pressure Release: Allow 5 minutes of natural pressure release to help the rice absorb remaining moisture and become perfectly fluffy.
- Garnish Game: Fresh chopped green onions aren't just a garnish—they add a bright, fresh contrast to the rich, creamy sauce.
- Customize Your Spice: Want a kick? Add a dash of sriracha or red pepper flakes to the sauce for extra heat.
- Meal Prep Friendly: This recipe stores beautifully in the refrigerator for 3-4 days, making it perfect for lunch leftovers!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 38g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 85mg
