Golden Instant Pot Chicken and Rice

I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

Let’s add a bright burst of sunshine to our lives with Golden Instant Pot Chicken and Rice! Brown rice cooked in creamy coconut milk along with juicy chicken, fresh veggies, and healing “golden” spices such as turmeric and ginger, this healthy one-pan dish has earned the highest level of praise awarded in our household: Ben voluntarily brought it to work for lunch.

Golden Instant Pot Chicken and Rice. An easy, healthy dinner with moist chicken, fresh veggies, and creamy golden rice. Flavorful, filling, and great leftover too! The pressure cooker makes this simple recipe fast to make and completely hands-free! {gluten free}

Ben spent the first three years of our marriage in law school, and for all of them, I insisted he pack a lunch. Bringing lunch from home fit our budget, and I knew it was more healthy than his on-campus options.

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Every Sunday afternoon, I cooked a farm family–size batch of chicken and rice or pasta for him to take each day. If we ever have kids, I’m prepared in the brown bagging department.

These days, Ben rarely brings lunch to work. It’s partly access to better quality cafeteria fare but mostly because breaking to buy lunch when you work in an office is a small joy. If you’ve worked a desk job, I’m betting you can relate.

Lunch and free donuts: highlights of a long office day.

This Golden Instant Pot Chicken and Rice, however? BEN STOLE IT.

Well, as much as you can steal from your refrigerator.

I made this for dinner, we both loved it, and I was very much looking forward to having the leftovers to myself for lunch the next day.

I opened my refrigerator for my own moment of small joy and discovered Ben hadn’t only taken a single serving to the office—he’d usurped the entire container!

I realize this is a compliment (I don’t think he’s willingly brought his own lunch since 2016) but seriously? The whole thing?

Golden Instant Pot Chicken and Rice — Too Delicious to Resist

Golden Instant Pot Chicken and Rice. This hands-free dinner is packed with juicy chicken, fresh veggies, vibrant spices, and creamy golden rice. Gluten and dairy free!

I can’t say I blame Ben. This Golden Instant Pot Chicken and Rice is wonderful, vibrant, filling, and incredibly good for you all at the same time.

This recipe is a case study for the weeknight meal magic that occurs when fresh ingredients—garlic, ginger, and whatever veggies are lurking in your drawer—meet kitchen staples, which for me include dry whole grains like brown rice and a well-stocked spice cabinet (this makes almost any recipe attainable!).

My secret to making this Golden Instant Pot Chicken and Rice taste ultra rich and creamy without adding a spec of excess fat (or even dairy!) is Almond Breeze almondmilk Almond Coconut Unsweetened Original. It’s a blend of both almondmilk and coconutmilk and is DELISH.

Easy Golden Instant Pot Chicken and Rice. A chicken and brown rice pressure cooker recipe that's sure to become a new family favorite. Full of fresh veggies and pantry staples. Great as leftovers too!

I’m in my third year of working with Almond Breeze, a company whose products I love and use regularly. Almondmilk is my go-to for my smoothies and cereal (I love its creamy texture and delicately nutty flavor, and the low calorie count is nice when you are looking to lighten things up), and I use it in my sweet and savory cooking and baking too.

I’m not usually one for recipe “hacks,” but cooking this recipe in the almondmilk coconutmilk blend instead of plain old water or even chicken stock made an incredible difference.

Simple Golden Instant Pot Chicken and Rice. Packed with amazing flavor but easy enough for a weeknight! A filling dinner with juicy chicken and creamy rice that the whole family will love.

The rice was unbelievably creamy, and the subtle coconut flavor was a beautiful pairing with the ginger, cumin, turmeric, and coriander.

Although this recipe contains a good number of spices, they aren’t of the fiery-hot variety that will leave you panting and reaching for a napkin to mop your brow.

While I love a spicy dish that bites me back every now and then, this Instant Pot chicken and rice is different.

The spices you’ll find here are warm, deep, and nourishing. They contain anti-inflammatory and immune-boosting properties, and they give the dish its beautiful sunny yellow color too.  (Looking for another one-dish winner with a different flavor profile? Check out Instant Pot Mexican Casserole!)

Golden Instant Pot Chicken and Rice. Made with fresh veggies, moist chicken, and flavorful spices such as turmeric and ginger. This pressure cooker boneless chicken and rice recipe will become an easy family favorite!

Sunshine, an immunity boost, AND an easy, all-in-one recipe that’s so tasty, family members (literally) race each other to the refrigerator for leftovers: Golden Chicken and Rice is everything I need to eat in January and everything I want to eat year-round!

Pro tip: You can find more delicious Instant Pot recipes in my roundup post, 15 Healthy Instant Pot Recipes!

Tools to Make Instant Pot Golden Chicken and Rice:

  • Instant Pot (6 quart or larger)
  • The recipe also includes tips for making this on the stovetop too!
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Golden Instant Pot Chicken and Rice

**IMPORTANT NOTE: While I’ve never had an issue with a burn warning, a few readers have reported seeing one. To avoid this, be sure to rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot prior to sealing.**

Golden Instant Pot Chicken and Rice: An easy, healthy dinner with moist chicken, fresh veggies, creamy brown rice, and “golden” spices such as turmeric and ginger. Flavorful, filling, and great leftover too! The pressure cooker makes this simple chicken and brown rice recipe fast and completely hands free!

Yield: 4–6 servings, about 8 cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 2 teaspoons coconut oil
  • 1 small yellow onion, diced
  • 1 1/2 cups uncooked long grain brown rice, RINSED*
  • 3 large carrots, peeled and cut into diagonal, 3/4-inch-thick slices
  • 2 large red bell peppers, cut into wide strips (about 3/4 inch), halved if long
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger (or substitute 1 teaspoon ground ginger)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup Almond Breeze almondmilk Almond Coconut Unsweetened Original
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup frozen peas, thawed
  • Freshly chopped cilantro, for serving
  • Toasted coconut or coconut flakes, optional for serving

Directions:

  1. 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 minutes.
  2. Add the rinsed 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 a splash of the the almondmilk coconutmilk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almondmilk coconut milk. Arrange the chicken breasts in a single layer on top.
  3. 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.
  4. 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!).
  • To make on the stovetop: **Please note that I have not tested this method yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, melt the coconut oil over medium high. Cut the chicken into bite-size pieces and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons coconut oil to the pot. Once hot and shimmering, add the onions and cook, stirring occasionally, until beginning to soften, about 4 minutes. Continue with step 2 as written, but do not add the chicken. Turn the heat to low, cover the pan, and let cook until the rice is done, about 40 minutes. Stir in the reserved chicken and peas, and then serve with cilantro and toasted coconut.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 6), about 1 1/2 cups

  • Amount Per Serving:
  • Calories: 356 Calories
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 489mg
  • Carbohydrates: 47g
  • Fiber: 6g
  • Sugar: 7g
  • Protein: 28g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Creamy Instant Pot Golden Chicken and Rice. An easy, healthy dinner with moist chicken, fresh veggies, and creamy golden rice. Flavorful, filling, and great leftover too! The pressure cooker makes this simple recipe fast to make and completely hands-free! {gluten free}

Golden Instant Pot Chicken and Rice. An easy, healthy dinner with moist chicken, fresh veggies, and creamy golden rice. Flavorful, filling, and great leftover too! The pressure cooker makes this simple recipe fast to make and completely hands-free! {gluten free} #easy #healthy #glutenfree #instantpot #pressurecookerrecipes

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

143 comments

  1. Can this be made in a crock pot?

    • Hi Julie, I’m sorry but I can’t recommend it because I haven’t tested it, and other rice recipes I have done in the slow cooker in the past have come out mushy, so I’m hesitant to recommend. I would suggest the stove top method if you don’t have an Instant Pot!

  2. Hi, can I use instant brown rice? Thanks!

    • Hi Lisa! I’m afraid I can’t recommend this swap. Instant brown rice I’m afraid won’t hold up in a pressure cooker. Also the cooking times are very different. Instant brown rice cooks in 10 minutes on the stove vs. long grain brown rice which cooks in 50. I know that might not be the answer you are hoping for, but I do want this to turn out for you and the type of rice is very important. If you do try the dish, I hope you love it!

  3. When I’m back to cooking, this is the first thing I’m going to make! Pinning!

  4. This looks so good! I will cook it for dinner:)

    irinathayer.com

  5. HI Erin, 

    If I don’t have brown rice, could I sub quinoa or barley for it? Thanks! 

    • Hi Danielle, I haven’t tried either one, but I think that could work! If you do swap the grain, I would recommend following the stovetop directions since that would be a safer bet than the Instant Pot and adjusting the liquid ratio and cook time accordingly.

      • Thanks Erin….perfect since I do not have an Instapot anyway! :) This looks so awesome I was going to borrow my mom’s but may just try on the stove. Thanks!

  6. This was so ridiculously easy AND delicious. I’m  not kidding when I say it took less than an hour  (including going to the grocery store!!!!) from start to finish. Make this dish! 

    Rating: 5
  7. See previous comment :) 

    Rating: 5
  8. This looks so fantastic! I can’t wait to make this one!

  9. hey girl- this looks amazing!

  10. Just made this in the Instant Pot. It was so easy and looks and smells delicious!

    Rating: 5
  11. Hi Erin I made this tonight with quinoa on the stove. It was delicious. The whole family loved it.

    Rating: 5
  12. We LOVED this recipe. I’m new to the instant pot and somehow I managed to not mess it up. :) the rice is super flavorful and the chicken is really tender. One my favs!

    Rating: 5
    • Laura, I’m so glad to hear the recipe was a winner! Thanks so much for giving it a try and taking the time to leave this great review!

  13. I’m having trouble locating the Almond Coconut blend (one more place to try!–Almond Breeze’s locater function is great, down to providing a list of their products the store stocks). How will the taste be affected using the plain Almond variety instead? Also, if there are not dietary preferences/restrictions, will this work with regular milk?

    This is on my list for Friday night dinner–I’ll report back afterward, as anything lunch-worthy is appealing to this eat-at-my-desk girl!

    • Hi Wanda, you can use regular almond milk, but the rice will have less of a coconut flavor. Make sure to use unsweetened if you go that route! I also think light coconut milk would be delicious, or even a mix of two-thirds light coconut milk and a bit of water. I wouldn’t recommend using dairy milk as it would throw the flavor and consistency off. I hope you enjoy the recipe!

    • I’m so glad this was asked and answered. I didn’t want to buy a huge thing of almond milk and only use 1 cup. I’m going to try the light coconut milk.

  14. I made this recipe is a winner!!  My husband loved this dish .  Thank you for sharing ???

    Rating: 5
  15. I was thinking of making this for a group of 8. Do you think it would work if I doubled the recipe? Would I need to adjust the cooking time? Thanks!

    • Caitlin, I think if you have an 8-quart or larger Instant Pot, you could get away with doing 1.5 times the recipe, but since I haven’t tried it this way, it would still be a bit of an experiment. If you do decide to play around, I’d love to hear how it turns out!

  16. Hi Erin,

    I don’t have an Instant Pot but do have an electric pressure cooker. Could you advise on how I would make this recipe using the pressure cooker instead? Even better – general tips on converting Instant Pot recipes for a pressure cooker.

    Thanks so much.

    • Hi Linda, I can’t personally advise on all electric pressure cookers as the Instant Pot is the one I have, but I bet there are some helpful internet resources if you do a search. If your model can’t sauté in the pot itself, I’d do that step on the stove and then transfer for the pressure cooking part. This recipe cooks at high pressure for 20 minutes (noted in the instructions), so if your model has a high pressure setting, that part should be the same in theory!

  17. I have a coconut allergy; thus, I cannot use any coconut products at all. The recipe looks interesting, but I may have to find some substitutions.

    • Hi Roland, you can use regular unsweetened almond milk and use another oil as well. Of course the flavor will be a little different, but I hope you enjoy the recipe if you do give it a try!

  18. Quick, easy,  and delicious!!!  I substituted mushrooms for the red pepper, and omitted the peas.  Will be making this again!!   Thanks for great heathy recipe! 

    Rating: 5
    • Angela, thank you so much for giving the recipe a try and leaving this review! I’m glad to hear you enjoyed it!

  19. Hi Linda,

    Followed the recipe, but my Instapot keeps giving the “Burn” notice. Any advice?

    • Hi! I haven’t run into this, so I’m afraid I don’t have any specific advice to offer. I’d suggest looking online for additional troubleshooting resources. I’m sorry I can’t be of more help!

      • I’m making it right now and my IP showed the ‘burn’ warning before it was up to pressure. Someone online suggested more liquid, so I just added more almond-coconut milk (about 3/4 c), and restarted. It appears to be working. Fingers crossed!

        • I hope everything worked out and you enjoyed it, Kate!

          • Thanks, Erin. Adding liquid seemed to satisfy the IP’s “brain” — I was able to restart, and there was no more burn warning. The dish turned out delicious. Note: Clean-up afterward revealed a bit of scorching on the bottom of the pot, but it was easy to get off.

        • I also had the burn warning on my instant pot. Solution was to add more liquid. In this instance I used coconut milk. It turned out great.

  20. Do you think I could use canned coconut milk for this recipe?

    • Hi Sarah, yes! I think light coconut milk would be delicious, or even a mix of two-thirds light coconut milk and a bit of water. Enjoy!

  21. Do you think there is a way to use cauliflower rice instead to cut the calories? Thanks this looks delicious!

    • Hi Lauren! If you’d like to do this, I’d suggest sauting the chicken and veggies on the stove with the spices (omit the milk), then serving them over cauliflower rice like a stir fry, as the cauli won’t hold up in the pressure cooker this way. I hope that helps and that you enjoy the recipe!

  22. Looks amazing, but I am concerned at the ratio of rice to almond milk. It really is 1 & 1/2 cups rice to 1 cup almond milk?

  23. I’ve heard that you can pressure cook even from frozen and I was wondering if you think this recipe could be made with all frozen produce? How would that affect the cooking time?

    • Hi Adrienne, I can’t say for certain since I haven’t tried myself, but because most of the veggies in this recipe are sautéed prior to the pressure cooking step, I don’t think starting with frozen vegetables would affect the cooking time much. They can release quite a bit of liquid as they are cooked, however, which could affect the dish. (The frozen peas added at the end are already thawed, so that part wouldn’t be any different.) I’ve only tested the recipe as it’s currently written, so I’m sorry I don’t have any specific recommendations to make!

  24. My husband LOVED this dish and he’s a super picky eater. I doubled it so we’d have enough for another meal (I have an 8 qt instant pot) and it turned out great. THIS ONE IS A KEEPER!

    Rating: 5
  25. I just made this and it was super simple and made a couple days worth of meals for me.  I loved how easy the chicken shredded and the flavor it had.  

    Rating: 5
  26. HI Erin,

    Have you tried this with just regular jasmine white rice? I have an abundance of that at home.

    Thx!

    • Hi Peter, I mention this in the recipe notes, but I cannot recommend white or any other type of rice, as I have not tested the recipe this way. Cooking times and liquid ratios vary between types of grains, so for best results, I recommend sticking with long grain brown rice if you’re making this in the Instant Pot. If you do it on the stovetop (see the recipe notes for my best guess on how to do it!), you may have better luck using regular jasmine rice as you’ll be able to control the cooking time. The liquid ratio will have to be adjusted, though, so it would be an experiment.

      • I used Jasmine rice the first time I made it. Had a bit of scorching so I added Abit more almond milk the second time though that time I used brown rice. I prefer the brown rice– more texture!

  27. Do you have a ‘print’ button for this recipe? I’ve checked twice but don’t see one. Thanks for sharing brown rice recipes for the IP. Looking forward to trying it. 

    • Hi Lola, yes, there is a print button at the top of the page, just below the blog post title, as well as a print button on the recipe itself, just below the small thumbnail picture of the dish. I hope that helps!

  28. I know it will totally affect the flavor, but I’m hoping to avoid going to the grocery store! I’m gonna try this use by veggie stock instead of the almond milk. Fingers crossed!

  29. Do you use thawed chicken breast? Or frozen?

  30. Paula Anderton Reply

    Hi there. Could I use boneless, skinless chicken thighs the same way as chicken breasts in this recipe?

  31. I made a couple of adjustments to this wonderful recipe. First, I don’t like chicken breasts so I used boneless skinless thighs. Second, rather than cutting up the chicken after cooking, I cut it into bite sized pieces before placing it on top. That way, when cooking is done you stir in the chicken along with the peas!

    Rating: 5
  32. Can you use curry powder in place of the tumeric, coriand er and cumin?

    It contains all 3.

    • Hi AJ, I haven’t tried this, and the ratios may be different in the curry powder, but if you don’t have the other ingredients, it’d be worth a shot to try it! If you do decide to experiment I’d love to know what you think.

  33. Hello Erin
    I tried to be clever and used Safron rice that I had in the cabinet. It kept burning up on the bottom of the pan and the instant pot would automatically shut down with a burn message on the screen. I finished off in Saute mode and it was delicious. 
    Will try again with long grain rice tomorrow night. 

  34. do you think if I seared the chicken before it would affecr cooking time? Looks great will have to try

    • Hi! I haven’t tried it myself, but I think you could quickly sear the chicken first and keep the cooking time the same. I hope you enjoy!

  35. I was skeptical of this dish because I didn’t think that was enough liquid, and I also worried the chicken would get too dry.  I decided to trust the process, and i’m Glad I did.  It was delicious!  Next time, I would add a little more ginger and coriander because I like a little more spice, but it was very good, and there are plenty of leftovers.  I toasted the coconut chips in a frying pan, and it was worth the extra step to do so.  I will check out your other recipes.  Thank you.

    Rating: 5
    • Erika, thank you so much for taking the time to give the recipe a try and report back! I’m happy to hear you enjoyed it!

  36. We made this for dinner tonight, exactly like the recipe directs and it was FANTASTIC. Thank you for this wonderful dish!!!

    Rating: 5
    • Susan, I’m so glad to hear you enjoyed the recipe! Thank you for taking the time to leave your feedback!

  37. Just made this, it came out great!Thank you

    Rating: 5
  38. Can I skip the rice and not substitute anything. Would it require less liquid?

    • Hi Nikki, the Instant Pot still needs some liquid to cook, so even if you don’t use rice and just cook the chicken and vegetables, you’ll probably still need about 1/2 cup of liquid in the pot. Since I developed the recipe with rice, you’d be experimenting—the sauce will be quite thin and watery without the rice.

  39. I substituted 1 can of coconut milk for the almond milk. It came out tasty and good, but with just a little too much liquid. The next time I will increase the rice to 1 3/4 cups. I also sauteed the ginger and garlic briefly with the onions.

    Rating: 4
    • Thanks for sharing your notes, Gareth! It makes sense that it came out more liquidy since there’s more in a can of coconut milk than the 1 cup in the recipe. I’m so glad you enjoyed it!

  40. First off thanks for the great recipe!  I think that the can of coconut milk has a smaller amount of water than the same amount of almond milk due to the coconut’s high fat conent.   It came out pretty great, and coconut fat is all good, right?

    Rating: 5
  41. My whole family enjoyed this dish. Thank you for sharing it! I used unsweetened almond milk (couldn’t find the blend), browned the chicken a bit on each side with the onions, removed the chicken and added 1/4 cup water to deglaze – the brown bits add flavor but will cause a burn notice if you don’t deglaze, and I used frozen green beans (didn’t realize that I was out of peas. Oops!)

    Rating: 5
    • I’m glad the recipe was a winner for everyone! Thank you so much for taking the time to give it a try and report back!

  42. This recipe is a winner! I made it exactly as written for dinner last night. The veggies come out nicely cooked and not soggy the chicken is so tender I shredded it and put it back in with the rice. I will adjust the spice upward next time and add a peppery spice like cayenne or hot pepper sauce. This was easy to make and delicious!

    Rating: 5
    • Thank you so much for taking the time to review the recipe, Barbara! I’m so glad to hear you enjoyed it.

  43. I made this tonight and yum! My rice came out a little under but I have a new pressure cooker and I had never done brown rice in it before. I figured out mine needs a little extra time for brown rice with other ingredients in mine, so next time I will adjust that. The flavors are so good I will definitely make it again with the time adjusted for my pressure cooker. It looks beautiful and the flavors are great! 

    Rating: 4
  44. Oh my, this is just fantastically delicious! Thanks for a great recipe that I will be making many times.

    Rating: 5
    • YAY Janna, thank you so much for giving it a try and taking the time to report back! I’m glad to hear you enjoyed it!

  45. hi, I noticed you do not brown the chicken first. And somehow you seem to get a nice color to the chicken, rather than the boiled chicken look that I get when I just pressure cook the chicken without broiling or browning it. Did you throw the dish into the cast iron pan (shown in the photograph) and broil it for a bit to get that golden look?

    • I do not! The chicken has that nice color from the spices alone. The skillet was just for plating and to show the dish in the photos. You can watch the video for a step-by-step also.

  46. I have used my IP only 2 times. I am concerned there is not enough liquid in this recipe as some reviewers suggested and had a burn notice show up. Any suggestions will be helpful.. Like how much to increase liquid. I didn’t know you can open the IP while in use if burn notice appears. I am going to try tonight

    • Hi Toni! As long as you release the pressure first, you can open the pot. I have made this dish several times and never received a burn warning, but if you are concerned, I’d suggest adding about 1/2 cup extra and see how that goes. If you have some extra liquid, you can always drain it off at the end. Another thing you could do is saute the rice, spices, and vegetables in a pan on the stove instead of in the Instant Pot insert, then transfer them to the Instant Pot. The burn notice is sometimes caused when sauted ingredients leave a little residue the pot, so if you don’t saute them in the Instant Pot, that should prevent a burn warning. I hope that helps and that you enjoy it!

  47. Holy cow amazing. I made this with coconut milk and water instead. Half a can with enough water to make 1c total. Worked great.

    Rating: 5
    • Leslie, I’m so glad to hear it was a hit! Thanks so much for sharing your tweaks and for taking the time to review the recipe!

  48. Do you think a little less time for chicken tenders, or the full time to cook the rice?

    • Hi Sallie, the cook time is necessary for the rice, but I think your suspicion is correct that tenders will cook more quickly, so if that doesn’t bother you, you could use them instead of chicken breast. I hope you enjoy the recipe!

  49. Those was really good. I admit I added 1)4 cup water and my rice was kind of mushy. I left out the peas and added a Serrano pepper. The chicken was very tender and it had great flavor. Garnished with cilantro (a must!) and green onions. Yum!! I made mine in a 3qt and used the amounts, except less chicken.

    Rating: 4.5
  50. This was my first instant pot meal and it was delicious!

    Rating: 5
  51. This is a wonderful recipe  very easy to make a very healthy.  Thank you Erin

  52. Awesome! All 6 of us loved it!

    Rating: 5
    • Hi Mary! I am absolutely thrilled this recipe was a hit with your family! Thanks so much for the positive feedback!

  53. If I only have long grain white rice on hand would I need to adjust cook time or liquid? 

    • Hi Barb! I think you need to adjust both; I’ve only done the Instant Pot with brown rice, so I’d try to reference a few other recipes for the amount of liquid and cooking times. If you decide to experiment with brown rice, I’d love to hear how it goes!

  54. This was my first instant pot recipe! This was tasty, but I found that pressure cooking for 20 minutes was too long (I followed the recipe exactly). My rice and carrots came out a little too much on the mushy side. Next time I might try 15 minutes.  

    Rating: 4
    • Hi Michelle! If your veggies got mushy, I’d suggest cutting them a little larger next time. If the rice was mushy, a shorter cooktime should help (did you use brown rice? That makes a difference too). I hope you love it even more the next go around!

  55. Hi, I’m new to using the IP, but if I’m reading right you put the raw chicken on top of the rice? I’m a little hesitant to add raw chicken so I’m just making sure you didn’t cook it at all before putting it in. 
    Thank you so much! 

  56. I’m swooning over this color – what a gorgeous dish! Love the combo of spices in here too!

    Rating: 5
  57. Very good but mine did go to burn on the instant pot. Brown rice needs more liquid I added 1/3 of cup water it was perfect.

    Rating: 4
    • Patty, I am sorry for the burn warning! I’ve never had this issue and have made it several times with the amount of liquid listed. Do you have a newer model? I’ve heard those can trigger a burn warning more easily. And did you rinse the rice? I’m glad it came out in the end!!

  58. I’m VERY frustrated with this recipe. Everything about it sounded wonderful and it smells wonderful. Hands down there is not enough liquid in this recipe and my Instant Pot went to “BURN” mode three times so far. It hasn’t ever gotten to the cook part. I just added 2 cups of water and a bit more almond milk, restarted and 5 minutes later “BURN” mode. Seriously what have other people done to get the Instant Pot to actually make this recipe? 

    • Todd, I am really sorry that this isn’t working for you! Did you rinse your rice first and use an almond milk/coconut milk blend mentioned in the recipe or simply almond milk? If you use the full-fat, canned coconut milk, I could see that causing a burn warning, as that does happen sometime with creamy sauces. I wish I could be there in the kitchen to troubleshoot with you!

      • Thank you for replying! Yes, I rinsed the rice thoroughly and I used the milk blend per recipe.

        • Todd, I’m so sorry to hear that it still said “burn” then! The only last thing I can think of is that you might have had some stuck on food on the bottom of the pot after sauting the onions. I honestly have made this myself several times and haven’t had this issue come up and other readers have had success too. I wish I had more suggestions for you!

  59. This was just amazing. My husband I both loved it. I followed your instructions regarding stirring the rice thoroughly so as not get a burn notice and I had no issues. This was is going in the “regular meals” binder. I have made many of your recipes and they are easy, healthy and delicious. So thankful for your blog. I am in my late 50s but still struggle with the whats for dinner question and you have helped a lot!!

    Rating: 5
  60. Made it for some friends after a killer bike ride. So good. And healthy. Used edamame and served with avocado. California style!

    Rating: 5
  61. So I made this and it was really good but everything was kind of over cooked. Any ideas why? 

    Rating: 4
    • Ten, my guess is you might have chopped the vegetables smaller than what the recipe stated. The instant pot can really do a number on them! I’m glad you liked the flavors!

  62. This was my very first instant pot recipe today, right after UPS showed up. I doctored it to our tastes and added a little more turmeric, some sriracha, coconut milk w/ water, etc. It turned out great! Love the addition of toasted coconut. I made a huge batch and I’m going to add it to some yogurt I’ll be making with the pot. You should definitely do more IP recipes :)

    Rating: 5
  63. The store I went to only had Almond Breeze Almondmilk Coconut vanilla unsweetened. Do you think it will still taste good? 

    • Laura, as long as it is unsweetened, I think that would be fine! The vanilla flavor is usually pretty subtle. If you want to play it safe, you can also use regular unsweetened (non vanilla) almond milk.

  64. Seasoning was on point. Rice and carrots came out a little under cooked though.

    Rating: 3.5
  65. I used this recipe for my first ever insta pot experience and it was DELICIOUS! I may have made a mistake because the end product was a little soupy. It ended up working out though, more flavor for the chicken to absorb! Thank you for posting!

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