Step 1

Prepare marinade by combining all ingredients listed under "marinade for chicken". I do this step in a gallon size ziplock bag for easy clean-up.

Step 2

Score chicken breast and add in the bag. Close the ziplock and coat the chicken well with the marinade. Refrigerate this for 30 minutes to 2 hours. If you're short on time, skip the marination wait time and proceed to cooking.

Step 3

Assemble the rice.  Rinse Basmati, Jasmine or any long grain rice 2-3 times till water runs clear. Soak for 20 minutes if you have time. Combine rice, coconut milk, water and salt in a small pot that you can place on the trivet. Alternatively, you can cook this separately in another instant pot.

Step 4

Turn Instant Pot on (see Instant Pot FAQ). Pour in the chicken and marinade in the inner pot. Place the trivet. Place the pot with the rice and coconut milk on top of the trivet.  Close the lid.  Valve set to sealing mode. Cook at Manual or Pressure Cook (High) for 6 minutes. Let the pressure release naturally for 10 minutes before opening the pot (NPR 10).

Step 5

Open lid. Fluff rice with a fork. Remove chicken breast and rest them for 5-7 mins before slicing. You can thicken the sauce in the inner pot on SAUTE mode for 2 minutes or so. This step is optional. That's it- you're done. Serve some sauce over the sliced chicken and serve it with the warm coconut rice. Yum!

Step 6

Heat a heavy bottom pan on medium-high heat.  When it’s hot, add the chicken along with the marinade.   When the mixture begins to bubble, reduce the heat to medium heat, cover it, and cook it for around 10-15 minutes, or until the chicken cooks through.

Step 7

Remove the chicken and keep aside. Continue to cook the sauce, uncovered, and reduce it to your desired consistency.

Step 8

Meanwhile, in another pot, cook the rinsed and drained rice as per your preferred recipe, and simply replace the water with coconut milk. Adding a dash of salt, balances the creaminess of coconut milk really well.