Hainanese Chicken and Rice Instant Pot
Experience the comforting flavors of Southeast Asia with this effortless Hainanese Chicken and Rice made in the Instant Pot. This iconic dish features tender, perfectly poached chicken infused with ginger and green onions, paired with fragrant jasmine rice cooked in rich homemade chicken broth. A quick yet authentic take on a beloved classic, this recipe highlights simple ingredients like fresh ginger, scallions, and garlic to create layers of savory aroma. The Instant Pot streamlines the process, making it a time-saving option for busy weeknights without sacrificing flavor. Garnished with crisp cucumber slices, zesty lime wedges, and a savory soy dipping sauce, this one-pot wonder serves as a complete meal that's both nourishing and satisfying. Perfect for anyone seeking a modern twist on traditional Hainanese chicken rice!
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Recipe Information
Ingredients
- 1 whole Whole chicken (about 4 lbs)
- 2 tablespoons Salt
- 4 stalks Green onions (scallions)
- 4 inches Fresh ginger
- 2 cups Jasmine rice
- 3 cups Chicken broth or water
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Soy sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Chili sauce (optional)
- 4 pieces Lime wedges (for serving)
- 1 whole Cucumber (sliced)
Instructions
Clean the chicken thoroughly, removing any excess fat or skin. Rub the entire chicken with 1 tablespoon of salt to exfoliate the skin and rinse clean. Pat dry with paper towels.
Peel the ginger and slice it into thin pieces. Wash the green onions and cut them into halves.
In the Instant Pot, add 3 cups of water (or chicken broth), 2 green onion stalks, and half of the ginger slices. Place the whole chicken into the pot breast-side down.
Set the Instant Pot to 'Pressure Cook' mode on High for 15 minutes. Once the timer is done, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
While the chicken is cooking, rinse the jasmine rice thoroughly with water until the water runs clear. Drain well.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and the remaining ginger slices, cooking until fragrant. Add the drained rice and stir to coat in the oil for 2-3 minutes.
Remove the cooked chicken from the Instant Pot and let it rest under foil. Strain the broth and measure out 2 1/2 cups. Set aside any remaining broth for serving.
Transfer the toasted rice to the Instant Pot. Add 2 1/2 cups of the strained chicken broth. Stir gently to combine.
Set the Instant Pot to 'Pressure Cook' mode on High for 4 minutes. Once done, allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
While the rice cooks, prepare a simple soy dipping sauce by mixing soy sauce, sesame oil, and an optional splash of chili sauce in a small bowl.
Carve the chicken into serving portions and arrange on a platter with cucumber slices and lime wedges.
Serve the rice with the chicken, dipping sauces, and extra broth on the side. Enjoy your Hainanese Chicken and Rice!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 18690 mg | 813% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
