Instant Pot Coconut Rice

🧂 Ingredients

• 1 tbsp coconut oil
• 2 cups basmati or jasmine rice
• 14 oz coconut milk
• 1/2 cup water
• 1 tbsp coconut sugar

  or brown sugar
• 1 tsp salt
• 1 mango, diced
• 1/2 red onion, diced
• 1/2 red pepper, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 lb chicken breasts, diced
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1/4 cup water
• 1 tbsp fresh minced ginger
• 2 cloves garlic, minced

Instructions

• 1 Add coconut oil to the bottom of Instant Pot. In a large bowl, mix together
  coconut milk, water, sugar and salt, stirring well to combine, then add to
  Instant Pot. Add rice last, gently submerging rice under liquid but being
  careful not to stir (stirring will usually result in a burn message).
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 3 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
• 3 Meanwhile, if desired to serve alongside the rice, mix the ingredients together
  under the mango salsa heading in a medium-sized bowl, and mix the ingredients
  under the peanut chicken heading together in another medium-sized bowl, being
  sure to whisk the peanut butter with other sauce ingredients to combine before
  adding diced raw chicken to marinate.
• 4 Heat a medium skillet over medium-high heat, then add 1 tbsp coconut oil and
  saute the chicken for 7-8 minutes until fully cooked through before removing
  from heat.
• 5 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 6 Once safe to open, stir coconut rice and plate in large bowls, then top with
  mango salsa and peanut chicken (if serving). Enjoy!

Nutrition Info