Golden Instant Pot Chicken And Rice
Set a 6-quart or larger Instant Pot to SAUTE mode. Add the
coconut oil. Once hot and shimmering, add the onion and cook,
stirring occasionally, until beginning to soften, about 4
Add the brown rice, carrot, red pepper, garlic, ginger, cumin,
salt, turmeric, and coriander. Stir to coat the rice in the
oil and spices and cook until very fragrant, about 1 minute.
Stir in the almond milk/coconut milk. Arrange the chicken
breasts in a single layer on top.
Cover and seal the Instant Pot. Cook on high pressure (manual)
for 20 minutes. Allow the pressure to release naturally for 15
minutes, and then vent to release remaining pressure.
Uncover and remove the chicken breasts to a cutting board.
Dice or shred with two forks and return to the pot. Add the
peas and stir to combine. Taste and adjust seasonings as
desired. Serve hot, topped with cilantro and toasted coconut.
Store leftovers in an airtight container in the refrigerator
for up to 4 days or freeze for up to 3 months. Let thaw in the
refrigerator overnight. Reheat gently in the microwave. (TIP:
Hide the leftovers from your husband if you want to enjoy this
a second time).
Do not use instant rice, as it will not hold up in the
pressure cooker. I also cannot recommend white, basmati, or
any other type of rice or quinoa, as I have not tested the
recipe this way. Cooking times and liquid ratios can vary
between types of grains. For best results, long grain brown
rice is the way to go (and it is delicious!).