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

A hearty one-pot meal with an Asian twist! This Instant Pot chicken and rice is super easy to make and so delicious. The tender rice, juicy chicken, and colorful peppers are cooked in a savory garlicky broth. It’s perfect for dinner or if you meal-prep your lunches. {Gluten-free adaptable}

Asian Instant Pot chicken and rice served with Sriracha sauce

The biggest reasons I enjoy using my Instant Pot to cook dinner are:

  • You can put everything in one pot
  • It requires very little prep
  • You don’t need to monitor the cooking process like you do with stovetop cooking
  • The cooking time is shortened

For example, I’ve made chicken noodle soup, curry beef stew, and chicken congee in the past. Every time I’ve been surprised by how well the results turn out, despite the simple cooking process.

Asian Instant Pot chicken and rice

Why this recipe

1. No browning required

When I develop Instant Pot recipes, I try to keep the steps as easy as possible. Although most Instant Pot Chicken and Rice recipes require you to brown the meat, my recipe does not. Here is why.

It’s true that when you cook meat on the stovetop, you usually brown the meat to seal the juices and make the meat taste richer. This is not the case when using the pressure cooker.

The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. Your chicken will be caramelized in the liquid without actually browning it with oil. Your chicken rice will have a deep and complex flavor.

2. Fast cooking

You only need to lightly saute the aromatics, then layer everything and leave it to cook. Yes, you might argue that an Instant Pot takes time to add and release the pressure. But this is passive cooking time, which allows you to do other things instead of standing in front of your stove. It takes 7 minutes to add pressure, 10 minutes of cooking time, and 10 minutes to release the pressure. You can still get dinner ready very quickly!

Asian style Instant Pot chicken and rice cooking steps

3. Create bold flavor using the Asian approach

I enjoy the classic version of chicken and rice seasoned with parsley, thyme, and paprika. But if you’re looking for a change of pace, you cannot miss this Asian seasoning combo.

My recipe uses onion, garlic, ginger, cumin powder, soy sauce, and a drizzle of sesame oil to create a savory gingery, garlicky base that is bursting with nice aromas. Of course, if you like to spice up your chicken rice, a squeeze of Sriracha sauce at the end is perfect!

Asian Instant Pot chicken and rice with carrot and pepper

More Instant Pot recipes

Instant Pot chicken and rice served with Sriracha sauce

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

5 from 1 vote
Instant Pot Chicken and Rice (A Pressure Cooker Recipe) - An easy one-pot meal prepared with Asian-style seasonings. The tender rice, juicy chicken, and colorful peppers are cooked with a gingery, garlicky flavor. So irresistible! {Gluten free adaptable} #recipes #asian #onepot #healthy
Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A hearty one-pot meal with an Asian twist! This Instant Pot chicken and rice is super easy to make and so delicious. The tender rice, juicy chicken, and colorful peppers are cooked in a savory garlicky broth. It’s perfect for dinner or if you meal-prep your lunches. {Gluten-free adaptable}

To make a gluten free dish, use tamari to replace the soy sauce.

Course: Main
Cuisine: Chinese
Keyword: comfort food
Servings: 4
Calories: 417 kcal
Author: Maggie Zhu
Ingredients
  • 1 cup (240 ml) uncooked jasmine rice
  • 4 boneless skinless chicken thighs (about 1 lb / 450 g), or 2 chicken breasts (*Footnote 1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon peanut oil (or olive oil)
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons minced ginger (or 1/4 teaspoon ginger powder)
  • 2 teaspoons cumin powder
  • 1 cup chicken broth
  • 2 carrots chopped (yields 2/3 cup)
  • 1 bell pepper chopped (yields 1 cup)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil and toasted sesame seeds (Optional)
  • 2 tablespoons chopped green onion for garnish (Optional)
Instructions
  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)
Recipe Notes
  1. The cooking time stays the same if you’re using chicken breasts. If the chicken breasts are on the large side, slice them in half before adding them to the Instant Pot.
  2. The bottom of the rice will brown a little bit because of the soy sauce in this recipe. It is quite normal.
Nutrition Facts
Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)
Amount Per Serving (4 g)
Calories 417 Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 2.6g 13%
Cholesterol 81mg 27%
Sodium 659mg 27%
Potassium 513mg 15%
Total Carbohydrates 46g 15%
Dietary Fiber 3.9g 16%
Sugars 4.8g
Protein 32g 64%
Calcium 4%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Chicken and Rice (A Pressure Cooker Recipe) - An easy one-pot meal prepared with Asian-style seasonings. The tender rice, juicy chicken, and colorful peppers are cooked with a gingery, garlicky flavor. So irresistible! {Gluten free adaptable} #recipes #asian #onepot #healthy

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3 thoughts on “Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)

  1. Danielle

    I’m super in love with this. It’s absolutely perfect for weekday lunches or dinners. The pressure cooker is such a wonderful thing. I love that dinner can be ready so fast. And I had no idea that meat caramelized while pressure cooking. Great info!

    Reply
    1. Thomas

      Thanks, Danielle! I was amazed at the caramelization that happens under pressure, as well. One of those mysteries of science that I get to enjoy throughout Maggie’s experimentation in developing recipes 🙂

      Reply