Active Time

　　10 minutes

　　Total Time

　　45 minutes

　　This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

　　

Ingredients

Serves 4–5

　　1 tablespoon extra-virgin olive oil

　　1 onion, cut into 1/4-inch slices

　　1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices

　　3 medium garlic cloves, minced

　　1 tablespoon curry powder

　　1 teaspoon ground turmeric

　　2 pounds bone-in, skin-on chicken thighs

　　Kosher salt

　　Freshly ground black pepper

　　1 (14-ounce) can light coconut milk

　　1/2 cup water

　　1 1/3 cups jasmine rice, rinsed

　　2 tablespoons cilantro leaves plus stems, stems and leaves divided

　　1 1/2 teaspoons sugar

　　1 lime, halved (one half cut into wedges, for serving)

　　

Step 1

Select Sauté on high heat on the Instant Pot and add the oil.

　　

Step 2

Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.

　　

Step 3

Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.

　　

Step 4

Select Manual and cook for 13 minutes on high pressure.

　　

Step 5

When cooking is complete, use a quick release. Transfer the chicken to a platter.

　　

Step 6

Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.

　　

Step 7

Meanwhile, remove the skin and bones from the chicken and discard.

　　

Step 8

When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.

　　

Step 9

Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.

　　

Variation

Step 10

To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

　　

Nutrition Per Serving

Per Serving - Calories: 835

　　Total Carbohydrates: 60g

　　Saturated Fat: 31g

　　Trans Fat: 0g

　　Fiber: 7g

　　Protein: 31g

　　Sodium: 169mg

　　From The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals © 2016 by Laurel Randolph. Reprinted with permission from Rockridge Press.Buy the full book from Amazon.