Inspired by the comforting flavors of Hainan-style chicken rice, this restaurant-quality one-pot meal delivers tender, juicy chicken and fragrant jasmine rice infused with fresh ginger, garlic, and green onions. Browning the chicken and lightly toasting the rice before pressure cooking create remarkable depth of flavor, while two signature sauces—a vibrant Ginger-Scallion Sauce and a bold Chili-Garlic Sauce—transform this simple dish into an unforgettable meal. Perfect for both busy weeknights and special occasions, this recipe proves that exceptional flavor doesn’t require complicated techniques.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

Chicken & Rice

• 1 1/2 to 2 pounds boneless, skinless chicken thighs (preferred) or chicken breasts
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 Teaspoon ground turmeric
• 1 Tablespoon avocado, grapeseed, or canola oil
• 1 Tablespoon unsalted butter
• 4 cloves garlic, finely minced
• 1-inch piece fresh ginger, finely minced
• White portions of 2 green onions, thinly sliced
• 1 2/3 cups jasmine rice, rinsed until the water runs nearly clear
• 1 cup low-sodium chicken broth
• 1 Teaspoon chicken bouillon powder
• 1 Tablespoon low-sodium soy sauce
• 1 Teaspoon fish sauce
• 1/2 Teaspoon ground white pepper
• 2 bay leaves

Ginger-Scallion Sauce

• 1-inch piece fresh ginger, very finely minced
• 2 green onions, finely sliced
• 1/2 Teaspoon kosher salt
• 1 Teaspoon toasted sesame oil
• 3 Tablespoons avocado, grapeseed, or canola oil

Chili-Garlic Sauce

• 2 cloves garlic, finely minced
• 1/2-inch piece fresh ginger, finely minced
• 2 Tablespoons sambal oelek
• 1 Tablespoon Sriracha
• 2 Tablespoons low-sodium chicken broth
• 1 Tablespoon fresh lime juice
• 1 Teaspoon granulated sugar
• Pinch of kosher salt

Garnishes

• Thinly sliced cucumber
• Chopped fresh cilantro
• Thinly sliced green onion tops
• Toasted sesame seeds
• Crispy fried shallots (optional)
• Lime wedges

Preparation

1. Pat the chicken dry with paper towels and season generously with kosher salt, black pepper, and the turmeric.
2. Select the Sauté function on a 6- or 8-quart Instant Pot. Add the oil. When hot, brown the chicken for 2 to 3 minutes per side until lightly golden. The chicken should not be fully cooked. Transfer to a plate.
3. Add the butter to the pot. Stir in the garlic, ginger, and the white portions of the green onions. Cook for about 1 minute, stirring constantly, until fragrant.
4. Add the rinsed jasmine rice and cook for 1 minute, stirring continuously to lightly toast the grains.
5. Pour in a small splash of the chicken broth and scrape the bottom of the pot thoroughly to loosen all browned bits. This step helps prevent the Instant Pot from displaying a Burn warning.
6. Stir in the remaining chicken broth, chicken bouillon powder, soy sauce, fish sauce, white pepper, and bay leaves.
7. If you have an Instant Pot trivet, place it over the rice and arrange the chicken on top. If not, arrange the chicken directly over the rice.
8. Lock the lid and set the pressure valve to Sealing.
9. Cook on High Pressure:
   • Chicken breasts: 4 minutes
   • Chicken thighs: 6 minutes
10. Allow a 10-minute Natural Pressure Release, then carefully release any remaining pressure.
11. Remove and discard the bay leaves. Transfer the chicken to a plate and tent loosely with aluminum foil while finishing the rice.
12. Gently fluff the rice with a fork, taking care not to overmix. Fold in the sliced green onion tops.
13. While the chicken rests, prepare the Ginger-Scallion Sauce. Combine the ginger, green onions, kosher salt, and sesame oil in a heatproof bowl. Heat the neutral oil until shimmering and carefully pour it over the ginger mixture. Stir immediately and allow the sauce to rest for 10 minutes.
14. Prepare the Chili-Garlic Sauce by combining the garlic, ginger, sambal oelek, Sriracha, chicken broth, lime juice, sugar, and a pinch of kosher salt in a small bowl. Stir until smooth. Taste and adjust with additional lime juice, sugar, or Sriracha, if desired.
15. Slice the chicken across the grain.
16. Spoon the rice onto warm serving plates. Arrange the sliced chicken over the rice. Drizzle generously with the Ginger-Scallion Sauce and serve the Chili-Garlic Sauce alongside. Garnish with cucumber, cilantro, toasted sesame seeds, crispy fried shallots, and a squeeze of fresh lime juice.

Cook’s Notes

• Boneless, skinless chicken thighs produce the juiciest and most flavorful results, while chicken breasts provide a leaner alternative.
• Browning the chicken before pressure cooking creates flavorful caramelized bits that enrich the rice.
• Toasting the rice before adding the liquid enhances its natural flavor and helps the grains remain light and separate.
• Rinsing the rice thoroughly removes excess starch and produces a fluffier finished texture.
• Fish sauce adds exceptional depth of flavor without making the dish taste fishy.
• For an even richer restaurant-quality flavor, add 1/2 Teaspoon MSG with the broth. Although optional, it provides an outstanding boost of savory flavor.
• Using the Instant Pot trivet keeps the chicken elevated above the rice, allowing both to cook more evenly.
• Fluff the rice gently with a fork rather than stirring vigorously to preserve the long grains.
• A squeeze of fresh lime juice just before serving brightens all of the flavors.

Serving Suggestions

Serve with steamed baby bok choy, Chinese broccoli (gai lan), garlic green beans, or a crisp Asian cucumber salad. Fresh spring rolls, lightly pickled vegetables, or kimchi make excellent accompaniments. Offer both sauces at the table so everyone can customize each bite to their preferred balance of savory, spicy, and aromatic flavors.

Beverage Suggestions

A chilled Riesling, Gewürztraminer, Sauvignon Blanc, or lightly oaked Chardonnay pairs beautifully with the ginger and garlic. Beer lovers will enjoy a crisp Japanese lager, pilsner, or Belgian-style wheat beer. For a non-alcoholic option, serve iced jasmine tea, sparkling lime water, fresh lemonade, or lightly sweetened ginger tea.