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5 from 1 vote

Instant Pot Chicken & Rice with Sauce

Course Main Course
Cuisine South East Asian
Keyword Chicken & Rice with Sauce
Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings 8
Calories 887kcal


  • 1 (5-pound) whole chicken trimmed and cut in half
  • 1 onion halved
  • 1 (2¼-inch) piece fresh ginger cut in half
  • 1 tsp ground turmeric
  • as required salt
  • 9 cups boiling water
  • 4 tbsp water
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1/2 white onion sliced thinly
  • 3 tbsp canola oil
  • 5 cloves garlic minced
  • 2 1/2 cup jasmine rice rinsed
  • as required salt
  • 1/2 cup fresh cilantro chopped
  • 4 tbsp sugar
  • 3 tbsp fresh lime juice
  • 3 tbsp fish sauce
  • 5 cloves garlic mashed
  • 1/4 tsp fresh ginger julienned


  • In the pot of Instant Pot, place the chicken alongside the onion, ginger, turmeric, salt and billing water.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes.
  • Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
  • Meanwhile, for dressing: in a bowl, add the water, vinegar and sugar and mix well.
  • Stir in the onion slices and set aside for about 15 minutes.
  • Carefully, remove the lid and place the chicken onto a platter to cool.
  • Through a sieve, strain the broth into a bowl and remove the solids.
  • With paper towels, wipe the inner pot of Instant Pot.
  • Add the oil in the Instant Pot and select “Sauté”. Now, add the garlic and cook for about 1 minute.
  • Add the jasmine rice and sweet rice and sauté for about 4 minutes.
  • Press “Cancel” and stir in 3 cups of the broth and 1 teaspoon of the salt.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “Low Pressure” for about 12 minutes.
  • Press “Cancel” and do a quick release.
  • Meanwhile, for the sauce: place all the ingredients in a bowl and mix well.
  • Carefully, remove the lid and transfer the rice onto a platter.
  • Meanwhile, remove the bone from the chicken and shred the meat.
  • In a large bowl, add the shredded meat, onion mixture and cilantro and mix well.
  • Divide the rice and chicken mixture onto serving plates.
  • Top with the sauce and serve.


Calories: 887kcal