Bust out your Instant Pot to make this instant hit! This Hawaiian Chicken and Rice recipe from Melissa is sure to be a family favorite.
Hey friends! It's Melissa from Beautiful Life and Home back with another quick and easy recipe for you using ingredients you already have on hand! This is one of those recipes that you can adjust based on whatever you have in your house.
We're talking about a delicious sweet and savory rice dish that is both filling and a crowd pleaser! Not to mention, quick and easy! Raise your hand if you LOVE your instant pot as much as we do??? It's a game changer, that's for sure. Keep reading to get more deets on this recipe that will have your family thinking your magical!
INSTANT POT HAWAIIAN CHICKEN AND RICE
Here's what I used to make this recipe:
- 2 large chicken breasts
- 1 cup basmati or jasmine rice
- 3 cups fresh vegetables (a mix of carrots and green peppers)
- 1 cup fresh or canned pineapple (I used fresh)
- 1 cup water
- 1/2 cup Asian Barbecue sauce
The awesome thing about this recipe is that you can mix and match vegetables to your heart's content. Carrots, peppers, snap peas, green beans. Almost anything will work here!
Use any kind of Asian barbecue sauce you like. It could be teriyaki sauce, hoisin sauce, plum sauce, or a combination. You also have your choice of using fresh pineapple or canned pineapple.
HOW TO MAKE HAWAIIAN CHICKEN AND RICE
The great thing about the Instant Pot is that you can do everything in it without needing to dirty extra dishes! I call that a win!
- Turn your Instant Pot on to the “saute” setting. If you have a choice between low heat and high heat, go for high heat here.
- Add a teaspoon of olive oil to the pot.
- Add salt and pepper to your chicken breasts, and then place them into the pot once the oil is hot. Sear on each side for two or three minutes until lightly browned. Remove the chicken from the pot and set aside.
- Add 1 cup of water, 1 cup of long-grain rice, and 1/2 cup barbecue sauce to the pot. Add your vegetables and pineapple, and top with the chicken breasts.
- Place the lid on the pot and twist to close. Make sure the pressure knob is set on “seal.”
- Set the pressure to high for eight minutes.
- When the cooking time has completed, let the pressure release naturally for ten minutes. Then turn the knob to “vent” and allow the rest of the pressure to release.
- Open the pot and transfer the chicken breasts to a cutting board. Shred or slice the chicken.
- Transfer the rest of the rice and vegetables to a serving platter and top with the chicken.
Doesn't that look so good? My mouth is watering just looking at it!
TIPS FOR MAKING HAWAIIAN CHICKEN AND RICE
Make sure to use a long-grain variety of rice. Short-grain rice (like Japanese rice) needs more water. Don't use instant rice, either. It will most likely turn out mushy in the Instant Pot.
If you want a stronger barbecue flavor, feel free to add more barbecue sauce after everything has cooked.
If you want a tasty meal that everyone will love and that can be made from start to finish in 30 minutes, then this Hawaiian Chicken and Rice is just the ticket!
Hawaiian Chicken and Rice
- 1 lb. chicken breasts (about two large chicken breasts)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Asian barbecue sauce (teriyaki, hoisin, etc.)
- 3 cups vegetables, cut into bite-sized pieces (can use carrots, peppers, onions, etc.)
- 1 cup fresh or canned pineapple
- 1 cup long-grain rice (like Basmati or Jasmine)
- 1 cup water
- Season your chicken breasts with salt and pepper.
- Add the olive oil to your Instant Pot and turn the pot onto "saute" on high.
- When the oil is hot, add the chicken and brown on both sides (about two or three minutes per side). Remove the chicken from the pot and set on a plate.
- Add the rice, water, and Asian barbecue sauce to the pot. Stir, and then top with the cut vegetables and fresh or canned pineapple. Place the chicken breasts on top.
- Place the lid on your Instant Pot. Close and set the knob to the "seal" position.
- Set the Instant Pot to high pressure for eight minutes. It will take a few minutes for the pot to come up to pressure. It will automatically start timing eight minutes from the time pressure is reached.
- When the pot beeps after cooking for eight minutes at high pressure, allow the pressure to naturally release for ten minutes. Then turn the knob to the "vent" position and allow the rest of the steam to escape.
- Carefully remove the lid and transfer the chicken to a cutting board. Either slice or shred the chicken.
- Scoop out the rice and vegetables and place them on a serving platter or large serving bowl. Top with the chicken and more Asian barbecue sauce if desired.
That sounds easy enough and delicious, right? Let me know how you like it in the comments!
Have you checked out ShelfCooking.com yet? Our brand new site is dedicated to helping you cook delicious, nutritious and budget-friendly meals for your family without slaving away in the kitchen! Basically every parent's dream, right? Join our Shelf Cooking Community today!
Make sure that you check these posts out!
- Use up your leftover chicken tacos in 2 other meals!
- Try out these 10 delicious ham recipes.
- If you like copycat recipes, then try some of these out!
Hi, I'm Melissa! I help women like you create a beautiful life and home through the magic of cooking, the thrill of home organization, and the joy of discovering your personal style. Join me today on my site Beautiful Life and Home for your free gifts! Smiles and hugs, every day!