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Coconut‑Lime Chicken & Brown Rice Bowls In Pressure Cooker – A Bright, Creamy One-Pot Meal

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breast, see notes)
  • 1 cup long-grain brown rice, rinsed well
  • 1 (14-ounce) can full-fat coconut milk (shake can before opening)
  • 1 cup low-sodium chicken broth (or water)
  • 2 tablespoons fresh lime juice (plus more to taste)
  • 1 teaspoon lime zest
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 teaspoon ground turmeric (optional, for color and warmth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1–2 teaspoons honey or maple syrup (optional, balances acidity)
  • 1 cup bell peppers, sliced (any color)
  • 1 cup snap peas or green beans, trimmed
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Red pepper flakes or sliced chili (optional, for heat)

Instructions

  • Prep the rice and chicken. Rinse the brown rice under cold water until it runs mostly clear. Pat the chicken dry and season with a pinch of salt and pepper.
  • Sauté aromatics. Set the pressure cooker to Sauté (Normal). Add oil, onion, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant. Add turmeric if using.
  • Deglaze. Pour in a splash of broth and scrape the bottom to release any browned bits. This helps prevent the Burn warning.
  • Add liquids and rice. Stir in the rinsed brown rice, remaining broth, and coconut milk. Add 1 teaspoon salt and the black pepper. Stir well to distribute the rice evenly in the liquid.
  • Layer chicken and veggies. Place chicken pieces on top in an even layer. Do not stir. Scatter bell peppers and snap peas (or green beans) over the chicken. Keeping them on top helps prevent mushy vegetables and sticky rice on the bottom.
  • Pressure cook. Seal the lid and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
  • Finish with lime and balance. Open the lid and gently fluff. Stir in lime juice, lime zest, and honey/maple syrup if using. Taste and adjust with more salt, lime, or sweetness to balance the flavors.
  • Garnish and serve. Spoon into bowls. Top with cilantro, extra lime wedges, and chili flakes if you like heat. Serve warm.