Ingredients
- Rinse jasmine rice until water runs clear.
- Combine rice, coconut milk, and water in pressure cooker; close lid and cook on high pressure for 6 minutes.
- Mix maple syrup, soy sauce, chili flakes, garlic, and a pinch of salt to make chicken glaze.
- Heat olive oil in skillet; sear chicken thighs 5 minutes per side until golden.
- After rice is done, perform quick pressure release and fluff rice gently.
- Spoon glaze over chicken and place on top of rice in the cooker; close lid and cook on high pressure 8 minutes, then natural release.
- Open lid carefully, garnish with cilantro, and serve hot.
Instructions
- Rinse jasmine rice until water runs clear.
- Combine rice, coconut milk, and water in pressure cooker; close lid and cook on high pressure for 6 minutes.
- Mix maple syrup, soy sauce, chili flakes, garlic, and a pinch of salt to make chicken glaze.
- Heat olive oil in skillet; sear chicken thighs 5 minutes per side until golden.
- After rice is done, perform quick pressure release and fluff rice gently.
- Spoon glaze over chicken and place on top of rice in the cooker; close lid and cook on high pressure 8 minutes, then natural release.
- Open lid carefully, garnish with cilantro, and serve hot.
Notes
- Soak rice 10 minutes before rinsing for faster cooking.
- Sear chicken in pressure cooker’s sauté mode to save dishes.
- Leftovers store in airtight containers in fridge 3–4 days or freeze; reheat gently with moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520