Ginger Chicken & Rice, Instant Pot
Peanut butter and ginger add a hint of Thai flavors to this easy dish. Add your favorite hot sauce if you want more heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
Ingredients
Scale
- 4 chicken thighs, skinless
- 1/2 red pepper, chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbs fresh ginger, minced
- 1 tbs olive oil
- 2 tbs peanut butter,
- 1 tbs honey
- 1 tbs soy sauce
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup Basmati rice
Instructions
- Set the Instant Pot to Sauté for 4 minutes.
- Add 1 tbs olive oil, pepper, onion, and celery. Sauté for 3 minutes.
- Add garlic, ginger, and sauté for remaining minute.
- When done, broth, and stir well, scraping up any browned bits.
- Add peanut butter, honey, soy sauce, and stir well.
- Add rice and stir.
- Arrange chicken thighs on rice.
- Secure cover, set Instant Pot to High Pressure for 4 minutes.
- Natural release for 10 minutes then quick release.
- Spoon chicken and rice into a serving bowl and serve
Notes
The cook time includes coming up to pressure and releasing.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 772
- Sugar: 15.4 g
- Sodium: 826.5 mg
- Fat: 28.2 g
- Saturated Fat: 6.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 60.2 g
- Fiber: 3.7 g
- Protein: 67.9 g
- Cholesterol: 281.4 mg
Keywords: ginger, chicken, rice, instant pot
