Ginger Chicken & Rice, Instant Pot

Ginger Chicken

Peanut butter and ginger add a hint of Thai flavors to this easy dish. Add your favorite hot sauce if you want more heat.


  • 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


  • 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


The cook time includes coming up to pressure and releasing.


Keywords: ginger, chicken, rice, instant pot

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