Name: Instant-Pot Spiced Coconut Chicken and Rice
Cook time: 10 minutes
Total time: 45 minutes
Yield: Serves 4–5
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion, cut into 1/4-inch slices; 1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices; 3 medium garlic cloves, minced; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 2 pounds bone-in, skin-on chicken thighs; Kosher salt; Freshly ground black pepper; 1 (14-ounce) can light coconut milk; 1/2 cup water; 1 1/3 cups jasmine rice, rinsed; 2 tablespoons cilantro leaves plus stems, stems and leaves divided; 1 1/2 teaspoons sugar; 1 lime, halved (one half cut into wedges, for serving)

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Photo by Chelsea Kyle, Food Styling by Rhoda Boone

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

Recipe notes

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