The biggest reasons I enjoy using my Instant Pot to cook dinner are:
You can put everything in one pot It requires very little prep You don’t need to monitor the cooking process like you do with stovetop cooking The cooking time is shortened
For example, I’ve made chicken noodle soup, curry beef stew, and chicken congee in the past. Every time I’ve been surprised by how well the results turn out, despite the simple cooking process.
Why this recipe
1. No browning required
When I develop Instant Pot recipes, I try to keep the steps as easy as possible. Although most Instant Pot Chicken and Rice recipes require you to brown the meat, my recipe does not. Here is why. It’s true that when you cook meat on the stovetop, you usually brown the meat to seal the juices and make the meat taste richer. This is not the case when using the pressure cooker. The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. Your chicken will be caramelized in the liquid without actually browning it with oil. Your chicken rice will have a deep and complex flavor.
2. Fast cooking
You only need to lightly saute the aromatics, then layer everything and leave it to cook. Yes, you might argue that an Instant Pot takes time to add and release the pressure. But this is passive cooking time, which allows you to do other things instead of standing in front of your stove. It takes 7 minutes to add pressure, 10 minutes of cooking time, and 10 minutes to release the pressure. You can still get dinner ready very quickly!
3. Create bold flavor using the Asian approach
I enjoy the classic version of chicken and rice seasoned with parsley, thyme, and paprika. But if you’re looking for a change of pace, you cannot miss this Asian seasoning combo. My recipe uses onion, garlic, ginger, cumin powder, soy sauce, and a drizzle of sesame oil to create a savory gingery, garlicky base that is bursting with nice aromas. Of course, if you like to spice up your chicken rice, a squeeze of Sriracha sauce at the end is perfect!
More Instant Pot recipes
Instant Pot Chicken Noodle Soup Instant Pot Curry Beef Stew Instant Pot Chicken Congee Instant Pot Eggs
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
