Instant Pot Ginger-Scallion Chicken & Rice

Due to the simplistic and tasty success of my Ginger-Scallion Noodles (which is also in my green Super Shortcut book), I wanted to adapt this incredibly tasty and lighter dish into something even healthier featuring chicken and brown (or white) rice. Featuring a Cantonese ginger-scallion oil comprised of just a few basic ingredients and generally served with steamed chicken, I give you one of the easiest and most satisfying guilt-free meals known as Ginger-Scallion Chicken & Rice. Down 40 pounds in 3 months, it’s one of the key things I’ve been eating on my slimming journey and I am so excited to share it with you!

Ginger-Scallion Chicken & Brown Rice

Make The Rice

Rinsed brown rice being added to Instant Pot
Begin by adding some rinsed brown (or white) rice to the Instant Pot.
Broth being added to Instant Pot
Add some broth of your choice (for more flavor) or water.
Stirring rice with liquid
Stir until the rice is submerged in the liquid and cook at high pressure.

Make the Ginger-Scallion Oil

A bunch of scallions and knob of ginger
While the rice is cooking, let’s make out ginger-scallion oil! Take a bunch of scallions and a knob of ginger…
Peeled and roughly chopped ginger and scallions
…and peel the ginger and roughly chop them along with the scallions.
Ginger and scallions in food processor
Add the chopped ginger and scallions to a food processor
Ginger and scallions finely minced in food processor
…and blend until finely minced.
Salad dressing shaker with vegetable or avocado oil in it
Add some vegetable or avocado oil to a salad dressing shaker or a large bowl.
Minced ginger and scallion and soy sauce added to oil in salad dressing shaker
Add the minced ginger and scallion to the oil along with some soy sauce…
Kosher salt added to salad shaker
…and kosher salt.
Shaking oil in shaker
Shake (or mix) well…
Finished ginger-scallion oil
…until you have some amazing ginger-scallion oil!

Marry The Rice With The Oil

Cooked rice in pot
When the rice is done, it will have cooked perfectly.
Adding oil to rice in pot
Pour the ginger-scallion oil over the rice in the pot.

Add The Chicken

Adding pre-cooked chicken to pot
And add some pre-cooked chicken.
Example of pre-cooked chicken
I love using a package of these from Costco or some rotisserie chicken meat.
Mixing everything together
Stir until all is well-incorporated.

The Ginger-Scallion Chicken & Rice Taste Test

Man showing finished rice in a bowl
And just look at that healthy masterpiece in a bowl!
Mn tasting rice
Give that ginger-scallion chicken & brown rice a taste – you earned it.
Man looking happy and surprised
And be dumbstruck at just how magnificent this guilt-free this light and tasty meal is!
Instant Pot Ginger Scallion Chicken & Brown Rice
Yield: 6

Instant Pot Ginger-Scallion Chicken & Brown Rice

Instant Pot Ginger-Scallion Chicken & Brown Rice

Due to the simplistic and tasty success of my Ginger-Scallion Noodles, I wanted to adapt this incredibly tasty and lighter dish into something even healthier featuring chicken and brown rice. Featuring a Cantonese ginger-scallion oil comprised of just a few basic ingredients and generally served with steamed chicken, I give you one of the easiest and most satisfying guilt-free meals known as Ginger-Scallion Chicken & Rice. Down 40 pounds in 3 months, it's one of the key things I've been eating on my slimming journey and I am so excited to share it with you!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

The Rice

  • 2 cups brown, white or jasmine rice, rinsed
  • 2 cups broth of your choice or water

The Ginger-Scallion Oil

  • 1 bunch scallions, roughly chopped
  • 4-inch (approx) knob of ginger, peeled and roughly chopped
  • 2/3 cup vegetable or avocado oil
  • 2 teaspoons low-sodium soy sauce, tamari or coconut aminos
  • 1/2 teaspoon kosher salt

The Chicken

  • 1 pound of pre-cooked chicken (I like the grilled chicken strips from Costco) or rotisserie chicken meat

Instructions

  1. Add the rinsed rice and broth (or water) to the Instant Pot. Stir until the rice is submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual on High Pressure. Go for 15 minutes for brown rice and 3 minutes for white or jasmine rice. When done, allow a 10-minute natural release followed by a quick release.
  2. Make the ginger-scallion oil by adding the roughly chopped ginger and scallion to a food processor. Blend until finely minced. Add the oil to a salad dressing shaker or large bowl, followed by the minced ginger and scallions, soy sauce and salt. Shake (or mix) until well combined.
  3. Pour the oil over the rice and add the chicken (see Jeff's Tips). Stir until well-combined and serve!

Jeffrey's Tips

You can also sub chilled, cooked shrimp or chilled crab meat for the chicken!

Reader Interactions

Comments

  1. Andrew Hoffman

    Is there any reason not to just add the oil, salt, and soy sauce to the food processor and give it a pulse to mix with the chopped ginger and scallions? Saves washing another bowl.

  2. Geraldine Enos

    I was in Costco and looked for the chicken strips after I watched your video making chicken fajitas. They didn’t have them. I was surprised because they ALWAYS have them! They did have something similar so I bought that item. Probably a”supply chain” problem…

  3. Mary

    can I use Olive oil? I can’t wait to make this! waiting for my 4th book from you. I am sorry you won’t be in Tennessee. I wish you all the best.

  4. Barbara

    In your original ginger noodle recipe you suggested adding more veggies. Would that work with this recipe too?

  5. Sheera

    So we did this tonight! Good googly it’s amazing. I added zucchini zoodles to ours and used wild rice. Will change that to brown rice, since the wild rice didn’t soaked up enough of that delicious oil.
    And we will put a larger amount of ginger as well!
    Thank you, we cleaned the pot!!!

  6. Carolyn Bridges

    Hi Jeffrey,I have been following your recipes of the last three years.
    so glad to see you back and busy.
    love what you do.
    Carolyn Bridges

  7. Jim McLean

    Could you slice some chicken breasts and put them in a steamer basket / trivet above the rice while it cooks?

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