Coconut Lime Chicken (With Coconut Rice in Instant Pot)

Sliced coconut lime chicken in white bowl with coconut rice, cilantro and lime wedges

4.78 from 9 votes

Coconut Lime Chicken (With Coconut Rice in Instant Pot)

Easy dump-and-start Instant Pot Coconut Lime Chicken—tender, creamy, and packed with flavor, with an option for pot-in-pot coconut rice.

Prep Time10

Cook Time30

Marinating/ Soaking20

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Calories: 545kcal

Author: Aneesha Gupta

Equipment

Instant Pot

Ingredients

Chicken

1 lbs. boneless skinless chicken breast (about 3-4) or 4 chicken thighs, fat trimmed

Marinade for Chicken

1 cup full-fat Coconut Milk adjust for cooker size
1 tablespoon Soy Sauce
2-3 teaspoons ginger-garlic paste 3 cloves garlic + ½ inch ginger
¼ teaspoon salt adjust based on soy sauce
½ teaspoon ground Black Pepper or white pepper powder
2 teaspoons Coriander Powder
1 teaspoon Ground Cumin
1 tablespoon Brown Sugar or palm sugar
¼ teaspoon cayenne pepper optional
1 small lime Juice and zest
2 tablespoons chopped cilantro for garnish

Coconut Rice

1 cup basmati or jasmine rice rinsed 2-3 times, soaked for 20 minutes
1 cup coconut milk full-fat or low-fat
¼ cup water
⅛ teaspoon salt

US Customary - Metric

Instructions

Instant Pot Coconut Lime Chicken

Make diagonal slits across the chicken breasts so they can absorb the marinade flavors. Prepare the marinade by combining all the ingredients listed under "Marinade for Chicken."
Add chicken to the marinade and toss to coat well. Refrigerate for 15-20 minutes, or up to 2 hours.
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.
When ready to cook, plug in the instant pot. Pour in the chicken with marinade into the pot.
Place the trivet in the center of the steel pot, over the chicken. Place the rice container on top. Skip this step if you are not making rice.
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.
Remove the rice container and gently fluff the rice using a fork. Remove chicken breast and let them rest for 5-10 minutes before slicing.
Slice the chicken breast at a 45-degree angle. Thicken the sauce to your desired consistency by simmering it on SAUTE mode for 3-5 minutes.
Serve the chicken in a bowl or on a plate. Spoon a few tablespoons of the coconut sauce over the sliced chicken and enjoy it with fluffy coconut rice.

Alternate Cooking Method: Stovetop Recipe

Heat a heavy bottom pan on medium-high heat. When it’s hot, add the chicken along with the marinade. When the mixture starts bubbling, reduce the heat to medium, cover it, and cook it for around 15-20 minutes or until the chicken cooks through (Internal temperature > 165℉).
Remove the chicken and keep aside. Continue to cook the sauce, uncovered, and reduce it to your desired consistency.

Video

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. Score the chicken, which means, make 2-3 slits diagonally across the chicken breast for the marinade flavors to get absorbed.
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.
Coconut rice: This recipe gives you the option to make pot-in-pot coconut rice to make a one-pot meal. It is an optional step though.
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.

Note: The nutrition facts below are my estimates and include rice. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition