INSTANT POT CILANTRO LIME CHICKEN AND RICE
INSTANT POT CILANTRO LIME CHICKEN AND RICE
Bright, flavourful, and quick to prepare. This Instant Pot recipe features chicken and rice cooked in an easy to make cilantro and lime sauce. Top it off with fresh vegetables for a perfect family dinner.
INGREDIENTS
- 1½ lb. boneless skinless chicken thighs
- 1½ cups white rice, rinsed
- 2-4 tbsp olive oil, divided
- 1 onion, chopped
- 1 large bell pepper, seeded and chopped
For the sauce:
- 1½ cups light coconut milk (from a can), stirred well
- 2 cups (loosely packed) fresh cilantro, plus more for topping
- 2-3 limes, zest and juice *(see first note)
- 2-inch fresh ginger
- Salt and pepper, to taste
Optional toppings:
- 1 heaping cup grape tomatoes, halved
- 1 heaping cup English cucumber, quartered lengthwise and chopped
- Lime wedges
INSTRUCTIONS
- Place the sauce ingredients in a food processor and blend until the ingredients are well combined. Set aside.
- Dry and lightly season the chicken thighs with salt and pepper on both sides.
- Set the Instant Pot to "sauté”. Pour in a tablespoon of olive oil and place the chicken thighs flat in a single layer into the Instant Pot (you will probably need to do this in 2-3 batches). Lightly brown the chicken on each side, about 2-3 minutes. Remove the chicken onto a plate and set aside.
- Pour another tablespoon of olive oil into the pot along with the onions and peppers. Using a wooden spoon, stir frequently until the vegetables begin to lightly brown and soften, about 2-3 minutes. If there are brown bits left from the chicken, scrap the bottom to remove/dissolve the bits.
- Press “cancel” to turn off the Instant Pot. Place the chicken thighs (spread out flat) within the ingredients in the pot. Top with half of the sauce making sure it gets distributed amongst the chicken and vegetables.
- Top the mixture with rice (spread into a thin even layer) and pour the remaining sauce over the top of the rice, patting the rice gently to make sure it is soaked with the sauce.
- Seal the Instant Pot and cook at high pressure (“manual” function) for 10 minutes. After it is ready, carefully apply a quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot and plate the chicken and rice **(see second note). Taste for additional salt and pepper. Top with tomatoes, cucumbers, cilantro, and lime wedges if you like. Best served immediately.
NOTES
Two to three limes yield about ¼ cup of juice and 6 tsp of zest.
I like to remove and slice the chicken, but you can also shred the chicken using two forks and then mix it back into the rice if you prefer.
Nutritional information represents one serving for a total of eight servings.
Recipe Adapted From yayforfood.com