Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)

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• 1 cup uncooked jasmine rice
  Ingredient note

  Source: 1 cup (240 ml) uncooked jasmine rice
• 4 each boneless skinless chicken thighs (about 1 lb / 450 g; , or 2 chicken breasts *Footnote 1)
  Ingredient note

  Source: 4 boneless skinless chicken thighs (about 1 lb / 450 g; , or 2 chicken breasts *Footnote 1)
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
  Ingredient note

  Source: 1/4 teaspoon ground black pepper
• 1 tablespoon peanut oil (or olive oil)
  Ingredient note

  Source: 1 tablespoon peanut oil (or olive oil)
• 1/2 each yellow onion (chopped)
  Ingredient note

  Source: 1/2 yellow onion (chopped)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 2 teaspoons minced ginger (or 1/4 teaspoon ginger powder)
  Ingredient note

  Source: 2 teaspoons minced ginger (or 1/4 teaspoon ginger powder)
• 2 teaspoons cumin powder
  Ingredient note

  Source: 2 teaspoons cumin powder
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 2 each carrots (chopped yields 2/3 cup)
  Ingredient note

  Source: 2 carrots (chopped yields 2/3 cup)
• 1 each bell pepper (chopped yields 1 cup)
  Ingredient note

  Source: 1 bell pepper (chopped yields 1 cup)
• 1 tablespoon soy sauce
  Ingredient note

  Source: 1 tablespoon soy sauce
• 1 teaspoon sesame oil (and toasted sesame seeds Optional)
  Ingredient note

  Source: 1 teaspoon sesame oil (and toasted sesame seeds Optional)
• 2 tablespoons chopped green onion for garnish (Optional)
  Ingredient note

  Source: 2 tablespoons chopped green onion for garnish (Optional)

1. Place the jasmine rice in a big bowl and add a few cups of water. Gently rub the rice with your fingers a few times, then drain the water. Repeat 2 times, drain the rice and set aside.
2. Sprinkle salt and ground black pepper on the chicken. Let marinate while preparing other ingredients.
3. Add peanut oil to Instant Pot and press “Saute”. Preheat for 5 minutes or until it shows “Hot” on your Instant Pot Screen. If using a pressure cooker, heat oil over medium heat on a stove until hot. Add the onion. Cook and stir for 3 minutes. Add the garlic, ginger, and cumin powder. Cook for 30 seconds to release the fragrance.
4. Turn off “Saute” function. Add chicken broth. Use a wooden spatula to release any brown bits that are stuck on the bottom. It’s important to do this step before adding the rice, so the hot pan won’t scorch the rice.
5. Add the carrot and pepper. Spread the rice in the pot as evenly as possible. Top with the chicken thighs without overlapping. Drizzle soy sauce in the pot without stirring.
6. Close the lid and seal the valve. Set to “Manual” for 10 minutes. For pressure cooker, cook sealed over medium heat until pressure is added, turn to medium-low heat immediately. Cook under pressure for 10 minutes.
7. Once done, let the pressure release naturally for 8 minutes, then use fast release. Shred the chicken with two forks.
8. Drizzle with sesame oil and add the sesame seeds and green onions, if using. Mix everything well and serve hot as a main. (*Footnote 2)