Instant Pot Lemon Coconut Chicken with Jasmine Rice

Name: Instant Pot Lemon Coconut Chicken with Jasmine Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusión
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup jasmine rice; 13.5 oz coconut milk; 1 cup chicken broth; 1 cup yellow onion; 4 cloves garlic; 1 tbsp fresh ginger; 1 tbsp olive oil; 2 tsp lemon zest; 3 tbsp lemon juice; 2 tbsp soy sauce; 1 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp black pepper; 3/4 tsp salt; 2 cups baby spinach; 1/4 cup fresh cilantro; 1/4 cup sliced almonds

An original Instant Pot recipe featuring tender chicken thighs, pressure-cooked jasmine rice, and a fragrant coconut, lemon, ginger, and spinach sauce. It is a complete, comforting, and practical meal for any weeknight.

15 minPrep

20 minCook

35 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
200 g jasmine rice (enjuagado)
400 ml coconut milk (without sugar, well agitada)
240 ml chicken broth (low sodium if possible)
150 g yellow onion (chopped diced small)
12 g garlic (chopped)
15 g fresh ginger (grated)
15 ml olive oil
6 g lemon zest
45 ml lemon juice (freshly squeezed)
30 ml soy sauce
2 g ground turmeric
2 g ground cumin
1 g black pepper
4 g salt (ajustar to taste)
60 g baby spinach
15 g fresh cilantro (chopped)
25 g sliced almonds (tostadas for servir)

Nutrition facts

per serving

592 kcal

Calories

33 g

Protein

34 g

Carbs

35 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsSoy

Instructions

1
Set the Instant Pot to Sauté mode and let the pot heat for 2 minutes. Add the olive oil, then the onion, and cook for 3 minutes, stirring, until softened. Add the garlic and ginger and cook for 30 seconds more.
2
Add the chicken thighs, turmeric, cumin, black pepper, and salt. Sauté for 3 minutes, stirring well so the chicken gets coated with the spices.
3
Add the soy sauce, lemon zest, and lemon juice. Stir for 30 seconds to gently deglaze the bottom of the pot.
4
Add the rinsed jasmine rice, coconut milk, and chicken broth. Stir only once to distribute the rice evenly, making sure it does not stick to the sides.
5
Cancel Sauté mode. Close and lock the lid. Cook on High Pressure for 6 minutes. Pressure cooking in an Instant Pot occurs at approximately 239°F/115°C on high pressure.
6
When the time is up, allow a natural pressure release for 10 minutes, then carefully quick-release the remaining pressure.
7
Open the lid, add the baby spinach and fresh cilantro, and stir gently until the spinach wilts from the residual heat, about 1 minute.
8
Serve hot and finish each portion with the toasted sliced almonds on top. If desired, let it rest for 2 minutes before serving so the sauce thickens slightly.

Chef tips

For deeper flavor, toast the almonds in a skillet over medium heat for 2 to 3 minutes before serving. If you prefer fluffier rice, rinse it until the water runs almost clear.

Substitutions

You can substitute the chicken thighs with cubed chicken breast, though it will be slightly less juicy. Cilantro can be replaced with fresh parsley. The almonds can be omitted if you need to avoid tree nuts.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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