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Instant pot Special Green chicken with Rice
Course
Main Course
Cuisine
Thai
Keyword
chicken thighs, coconut milk, Special Green chicken with Rice
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
1098
kcal
Author
Corrie
Ingredients
1 ½
lb
chicken thighs
boneless
⅔
cup
Thai green olives
sliced
½
cup
Thai green curry olive liquid
1
cup
white rice
uncooked
1
can
coconut milk
2
teaspoon
green curry paste
1
teaspoon
brown sugar
1
tablespoon
lime juice
2
tablespoon
olive oil
1
cup
carrots
julienned
¼
cup
cilantro leaves
1
cup
bean sprouts
1
cup
vegetables
steamed
2
limes
cut into wedges
Instructions
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.
Nutrition
Calories:
1098
kcal