Pressure Cooker Hawaiian Chicken & Coconut Rice
This tropical-inspired dish combines tender pressure-cooked chicken with fragrant coconut rice for a quick and flavorful weeknight meal.
Equipment
- 1 Pressure cooker 6 quart
- 1 Saucepan for coconut rice
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs boneless, skinless
- 1 cup pineapple juice
- ¼ cup soy sauce low sodium
- 2 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoon water
- 1 cup white jasmine rice rinsed
- 1 cup coconut milk full fat
- 1 cup water
- 1 tablespoon chopped green onions for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
Instructions
- Add chicken thighs, pineapple juice, soy sauce, brown sugar, garlic, and ginger to the pressure cooker. Seal lid and cook on high pressure for 15 minutes.
- While chicken cooks, combine rinsed jasmine rice, coconut milk, and water in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes.
- Once pressure cooker is done, release pressure manually. Remove chicken and shred. Turn on sauté mode, stir in cornstarch slurry to thicken sauce.
- Serve shredded chicken over coconut rice, spoon sauce on top, and garnish with green onions and sesame seeds.
Notes
Leftovers keep well refrigerated for up to 3 days. Add chili flakes for an extra kick.
