Introduction
If you’re looking for a quick and satisfying meal, you can’t go wrong with dairy free easy Asian chicken and rice recipes in the Instant Pot. This versatile appliance takes the guesswork out of cooking and allows you to whip up delicious dishes with minimal effort. Asian cuisine is known for its bold flavors and fresh ingredients, making it a perfect choice for family dinners or meal prep.
In this article, we will explore a few simple yet mouthwatering recipes that showcase the best of Asian flavors while keeping things dairy-free. Whether you’re a seasoned chef or a novice in the kitchen, you’ll find these recipes easy to follow and incredibly rewarding. Let’s dive into the world of Instant Pot cooking!
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
4 servings
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 2 cups jasmine rice
- 1 cup low-sodium chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 cup mixed vegetables (like peas and carrots)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions:
- Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- Set the Instant Pot to the sauté mode and add sesame oil. Once hot, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the chicken thighs to the pot and season with salt and pepper. Sear the chicken for 2-3 minutes on each side until golden brown.
- Pour in the low-sodium chicken broth and soy sauce, scraping the bottom of the pot to deglaze any browned bits. This adds depth of flavor.
- Add the rinsed jasmine rice and stir gently to combine, ensuring the rice is submerged in the liquid.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release for 10 minutes before manually releasing any remaining pressure.
- Open the lid and add the mixed vegetables. Stir everything together and let it sit for an additional 5 minutes to allow the vegetables to steam.
- Serve the chicken and rice topped with sliced green onions. Enjoy your flavorful, dairy-free meal!
More Dairy Free Asian Chicken Recipes
Now that you have a basic recipe down, let’s explore a few variations that you can easily make in your Instant Pot. These recipes are designed to keep things interesting while remaining dairy-free.
Teriyaki Chicken and Rice
This twist on the classic recipe incorporates a sweet and savory teriyaki sauce that pairs beautifully with chicken and rice.
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Servings:
4 servings
Ingredients:
- 1 lb boneless chicken breast, cubed
- 2 cups brown rice
- 1 cup low-sodium chicken broth
- 1/4 cup teriyaki sauce (ensure it’s dairy-free)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 cup broccoli florets
- 1 tablespoon cornstarch (optional, for thickening)
- 2 green onions, sliced for garnish
Instructions:
- Set the Instant Pot to sauté and heat the sesame oil. Add minced garlic and sauté for about 30 seconds.
- Add the cubed chicken breast and cook until no longer pink.
- Pour in the chicken broth and teriyaki sauce. Stir to combine.
- Add the brown rice, making sure it is submerged in the liquid.
- Close the lid and cook on high pressure for 15 minutes.
- Allow for a natural release for 10 minutes, then manually release any remaining pressure.
- Add the broccoli and stir. If you want a thicker sauce, mix cornstarch with a little water and add it to the pot, cooking on sauté until thickened.
- Serve hot, garnished with sliced green onions.
Spicy Asian Chicken and Rice
For those who enjoy a bit of heat, this spicy version will surely satisfy your cravings.
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
4 servings
Ingredients:
- 1 lb boneless chicken thighs, sliced
- 2 cups jasmine rice
- 1 cup low-sodium chicken broth
- 2 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 cup bell peppers, sliced
- 2 green onions, sliced
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear.
- Set the Instant Pot to sauté and heat sesame oil. Add minced garlic and grated ginger, sautéing for 30 seconds.
- Add the sliced chicken thighs and cook until browned.
- Stir in the sriracha sauce, ensuring the chicken is well-coated.
- Add chicken broth and rinsed rice. Stir to combine.
- Close the lid and cook on high pressure for 10 minutes.
- Allow for a natural release for 10 minutes, then manually release any remaining pressure.
- Add sliced bell peppers and stir. Let sit for 5 minutes before serving.
- Garnish with green onions and enjoy your spicy meal!
Frequently Asked Questions
Can I use frozen chicken in the Instant Pot?
Yes, you can use frozen chicken in the Instant Pot. Just increase the cooking time by 5-10 minutes, depending on the size of the chicken pieces.
What type of rice is best for these recipes?
Jasmine rice and brown rice are both excellent choices. Jasmine rice offers a softer texture, while brown rice provides a nuttier flavor and more fiber.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove until heated through.
Can I add other vegetables to these recipes?
Absolutely! Feel free to add any of your favorite vegetables, such as snap peas, carrots, or bok choy, to customize the dish to your liking.
Conclusion
With these dairy free easy Asian chicken and rice recipes in the Instant Pot, you can enjoy a variety of flavors without spending hours in the kitchen. Each recipe is designed to be simple, healthy, and delicious, making it easy to provide your family with nutritious meals they’ll love. So grab your Instant Pot, gather your ingredients, and get cooking!
