Ingredients
Scale
- 2 cups jasmine rice, rinsed
- 14 oz coconut milk
- 1 cup water
- 4 boneless, skinless chicken thighs
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse jasmine rice until water runs clear.
- Combine rice, coconut milk, and water in pressure cooker. Close lid, cook on high pressure 6 minutes.
- Mix maple syrup, soy sauce, chili flakes, garlic, and pinch of salt for glaze.
- Heat olive oil in skillet, sear chicken 5 minutes per side until golden.
- Perform quick release on rice, fluff gently.
- Spoon glaze over chicken, place on rice in cooker, close lid.
- Cook on high pressure 8 minutes, then natural release.
- Garnish with cilantro and serve hot.
Notes
- Soaking rice for 10 minutes before rinsing saves cooking time.
- Use sauté mode to sear chicken directly in pressure cooker to reduce dishes.
- Leftovers store 3–4 days in fridge or freeze. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Fusion