Coconut Lime Chicken (With Coconut Rice in Instant Pot)

This dump-and-start Instant Pot Coconut Lime Chicken is a citrusy and creamy dish with tropical vibes. The tender chicken pairs beautifully with fluffy coconut rice, which can be cooked simultaneously using the pot-in-pot method. It's a comforting one-pot meal perfect for busy weeknights.

This easy, one-pan coconut lime chicken is a regular in my home, especially for weeknight dinners. It's a hands-off recipe that prepares chicken, sauce, and the rice in the same pot - the Instant Pot!

And while that's cooking, I prepare an easy side dish, such as air-fried broccoli or air-fryer roasted carrots, and dinner comes together with very little effort.

Jump to:

• Why We Love This Recipe
• Ingredients - Notes & Substitutions
• How To Make Coconut Lime Chicken in Instant Pot
• Serving Suggestion
• Try a Variation
• How to Store, Freeze & Meal Prep
• Recipe Tips & Notes
• More Recipes Using Coconut Milk
• 📖 Recipe

Ingredients - Notes & Substitutions

Here are the ingredients you need to make this delicious lime and coconut chicken in the Instant Pot with pot-in-pot rice:

Marinade for Chicken

• Chicken: Boneless, skinless chicken breast works best for this recipe since it's easy to cut into thin slices. To ensure even cooking, ensure the breasts are approximately the same size and thickness. You can also make this recipe with boneless, skinless thighs if you like.
• Coconut Milk: I recommend using the full-fat version for a creamy sauce. However, you can use reduced-fat coconut milk if you like.
• Aromatics: The base flavors of the sauce are formed by fresh ginger-garlic paste, soy sauce, and salt.
• Spices: coriander powder, ground cumin, cayenne pepper, and ground black pepper (or white pepper powder) add flavor and a little heat.
• Sugar and Lime: Brown Sugar (or palm sugar), lime Juice, and zest balance the spices and give this sauce a vibrant finish.
• Cilantro: Fresh cilantro leaves make a colorful garnish and a fresh herby finish to the dish. Alternatively, use fresh Italian parsley.

Coconut Rice

• Rice: Use basmati or jasmine, or any comparable long-grain rice. Rinse 2-3 times to remove excess starch, then soak for 20 minutes to achieve a fluffy texture.
• Coconut milk: Use either full-fat or reduced-fat coconut milk.
• Water and salt.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How To Make Coconut Lime Chicken in Instant Pot

Here are the step-by-step instructions and photos for the coconut lime chicken recipe:

1. Make diagonal slits across the chicken breasts so they can absorb the marinade flavors.
2. Prepare the marinade by combining all the ingredients listed under "Marinade for Chicken."
3. Add chicken to the marinade and toss to coat well. Refrigerate for 15-20 minutes, or up to 2 hours.
4. If making rice, rinse it 2-3 times until the water runs clear, then soak it for 15-20 minutes. After that, combine the rinsed and drained rice, coconut milk, water, and salt in a small oven-safe bowl.

5. When ready to cook, plug the Instant Pot in. Pour the chicken with the marinade into the pot.
6. Place the trivet in the center of the steel pot, over the chicken.
7. Place the rice container on top. Skip this step if you are not making rice.
8. Close the lid and set the valve to the sealing position. Set the Manual or Pressure Cook Function for 8 minutes at high pressure (adjust to 10 minutes for thicker chicken breasts). Once the cooking time is done, wait 10 minutes, then release the remaining pressure manually. Open the lid when the pin drops.

9. Remove the rice container and gently fluff the rice using a fork.
10. Remove chicken breast and let them rest for 5-10 minutes before slicing.
11. Slice the chicken breast at a 45-degree angle.
12. Thicken the sauce to your desired consistency by simmering it on SAUTE mode for 3-5 minutes.

Try a Variation

Here are some of my tried and tested variations that are just as easy to make:

• Add Vegetables: Include vegetables such as bell peppers, mushrooms, snap peas, or zucchini. Add them after pressure cooking and sauté for a few minutes until tender to maintain a slight crunch.
• Low-Carb Option: Skip the white rice and serve the chicken over cilantro lime cauliflower rice or steamed broccoli.
• Make it spicy: Add extra chili flakes or a splash of hot sauce.

How to Store, Freeze & Meal Prep

Store leftover Coconut Lime Chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

For meal prep, divide the chicken and rice into portioned containers for easy grab-and-go meals. Reheat in the microwave for 45 seconds to 1 minute, adding a splash of water.

Recipe Tips & Notes

• Chicken breast vs. Thighs: You can use either in this recipe. Please use boneless, skinless chicken. If your chicken breasts are thicker than 1 inch, increase the pressure cooking time to 10 minutes. If using Chicken thighs, reduce the pressure cooking time to 6 minutes. 
• Coconut Milk: Use full-fat coconut milk for a creamy sauce. If you use light coconut milk, please know that the sauce will be runny. 
• Marination: 15-20 minutes is a good time for the chicken to absorb the marinade flavors. If you have the time, you can leave it in the refrigerator for up to 2 hours.
• Score the chicken: For even cooking, use chicken breasts that are consistent in size.
• How to check if the chicken is cooked: Always verify with a meat thermometer inserted in the thickest part of the chicken. Chicken is cooked if the internal temperature reaches 165°F.
• Thicker sauce option - If the sauce is too thin, simmer it for a few minutes on SAUTE mode, or mix in a cornstarch slurry and sauté for a few minutes until thickened.
• Coconut Rice: This recipe offers the option to make pot-in-pot coconut rice, creating a one-pot meal. It is an optional step, though.

More Recipes Using Coconut Milk

📖 Recipe