Description

This Easy Instant Pot Ginger Chicken & Rice recipe combines tender, juicy boneless chicken thighs with fragrant jasmine rice, fresh ginger, and garlic, all cooked to perfection in a pressure cooker. The dish is enhanced with soy sauce and sesame oil for a rich, umami flavor, and garnished with green onions and optional red pepper flakes for a subtle kick. Perfect for a comforting, quick, and flavorful weeknight meal.

Ingredients

Scale

Protein & Rice

1 lb Boneless, skinless chicken thighs
1 cup Jasmine rice, rinsed well

Flavorings & Liquids

2 inches Fresh ginger, grated or minced
3 cloves Garlic, minced
2 cups Chicken broth
3 tbsp Soy sauce
1 tbsp Sesame oil

Seasonings & Garnish

2 stalks Green onions, sliced for garnish
1 tsp Salt, season to taste
1 tsp Black pepper, freshly ground
1 tsp Red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Instant Pot: Turn on the Instant Pot and select the Sauté function. Drizzle in the sesame oil to heat.
Sauté Aromatics: Add the grated or minced ginger and minced garlic to the hot oil. Cook for about 2 minutes until fragrant and golden, stirring continuously to avoid burning.
Sear the Chicken: Add the boneless, skinless chicken thighs to the pot. Sear for 2 minutes on each side until they develop a golden brown crust. This step locks in flavor and adds depth.
Add Sauces and Broth: Pour in the soy sauce and chicken broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits, which enhances the flavor of the dish.
Add the Rice: Stir in the rinsed jasmine rice, gently pushing it down to ensure it is fully submerged in the liquid for even cooking.
Pressure Cook: Lock the Instant Pot lid securely and set it to High Pressure mode. Cook for 10 minutes to allow the rice and chicken to cook fully and absorb the flavorful broth.
Release Pressure: Once cooking is complete, let the pressure release naturally for 10 minutes to finish the cooking process gently. After that, perform a quick release to let out any remaining steam.
Finish and Serve: Carefully open the lid away from you to avoid steam burns. Fluff the rice and chicken together using a fork. Garnish with sliced green onions and sprinkle red pepper flakes if using, then serve warm.

Notes

Rinsing jasmine rice thoroughly helps prevent excess stickiness in the final dish.
You can substitute chicken broth with vegetable broth for a lighter flavor but it may reduce umami richness.
Adjust the amount of red pepper flakes to control the spiciness according to your preference.
Using boneless, skinless chicken thighs ensures a tender texture and quicker cooking time in the Instant Pot.
Natural pressure release is recommended to maintain moisture in both chicken and rice.