Instant pot Special Green chicken with Rice
- 1 1/2 lb chicken thighs boneless
- 2/3 cup Thai green olives sliced
- 1/2 cup Thai green curry olive liquid
- 1 cup white rice uncooked
- 1 can coconut milk
- 2 tsp green curry paste
- 1 tsp brown sugar
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 cup carrots julienned
- 1/4 cup cilantro leaves
- 1 cup bean sprouts
- 1 cup vegetables steamed
- 2 limes cut into wedges
Add olive oil in an instant pot and sauté.
Season the chicken thighs with salt and pepper and put into the instant pot.
Remove it when it becomes brown from both sides.
Add olives, olives liquid, coconut milk, green curry paste, brown sugar and lime juice and stir.
Add rice into the instant pot and put chicken thighs on the top.
Cook on manual “high” pressure for 15 minutes, release the pressure quickly.
Take out the chicken and shred by using fork, serve with rice and remaining garnish.
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