Instant Pot Coconut Chicken

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 onion, chopped

6 cloves garlic, smashed

1/4 cup soy sauce

1/4 cup plus 2 tablespoons distilled white vinegar

1 tablespoon plus 3/4 teaspoon sugar

Freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs (halved if large)

4 Persian cucumbers

1 Fresno chile pepper

Kosher salt

1 1/2 cups jasmine rice

1/4 cup unsweetened coconut cream

Directions

Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.

Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.

Cook the rice as the label directs.

When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.

Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

Nutrition

• Calories: 580
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 160 mg
• Sodium: 1110 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 42 g