Enjoy the flavors of the popular New York street cart chicken (Halal Guys Copycat) right in your pressure cooker with this Instant Pot Chicken and Rice Dish. This quick and easy delicious dinner can be ready in less than 30 minutes.
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Full Recipe Ingredients/Instructions are available in the
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I love New York City, especially the food. In law school, I took a trip to New York for a conference. Ask me if I remember what the actual conference was about...I don't. What I do remember is traveling with some wonderful law school colleagues, seeing Swizz Beatz on the street and asking for a pic (he was so cool about it too), partying at the 40/40 club, and standing in a long line at 3am waiting for some chicken that was sold in a cart. Yes, you read that right, I like to eat chicken at 3am. That literally was the best street food I had in my life and I knew for sure it was something that I had to recreate in my own kitchen.
MAKE NY STREET CHICKEN IN YOUR INSTANT POT
I found that my Instant Pot Pressure Cooker was the perfect vessel to recreate this dish. I’m always making one-pot meals in my Instant Pot, like my ever so popular Pressure Cooker Shrimp Paella. In fact, I use my pressure cooker so often I’ve made a whole recipe category just for you all in the recipe section of the site.
I adapted this street chicken and rice recipe from the Serious Eats website and perfected it for my Instant Pot. The recipe as written on their site is pretty delicious but I truly didn’t feel like marinating the meat when it came to this dish. Making this dish in the pressure cooker is perfect for a weeknight meal.
HOW TO MAKE CHICKEN AND RICE IN THE INSTANT POT
- Create your white sauce
First, you'll want to make the famous white sauce for this chicken and rice dish. This sauce has a tangy yet slightly sweet taste that pairs well with the rice and chicken. Prepare this first and set it aside.
- Brown your chicken for flavor
Then it's time for the pot. You’ll want to brown your chicken in the pot to build flavor, especially since we are skipping the traditional step of marinating the chicken. I like to set my sautè function on high to get a good caramelization. Just make sure you don’t overcrowd the pot when browning as you won’t get a nice sear. Cook your chicken thighs in batches for the best results.
- Deglaze your pot
Next, you will have nice brown bits (they may even look a little burnt). This is fine, don’t freak out, it’s flavor! Take a bit of chicken broth and deglaze the bottom by pouring the broth into the bottom of the pot. Take a wooden spoon and scrape the bottom bits up. Make sure it’s a wooden spoon as you don’t want to scrape the bottom of your pot with metal utensils.
- Add your onions and garlic
Next, add your onions and garlic and sauté them until the onions have softened. Make sure onions are softened a bit before adding the garlic. You don't want the garlic to burn or it will give your dish a horrid taste.
- Add your rice...but rinse it first
Then add your rinsed rice. Rinsing your rice will allow the rice to remain fluffy and not stick to the bottom. Rinsing your rice is key for any rice dish in the Instant Pot Pressure Cooker.
- Add the rest of your ingredients
Add your remaining seasonings, broth, and your chicken back to the pot. Push chicken into the broth to ensure it gets fully cooked.
Set the pressure cooker for 10 minutes. Once time is up, allow it to naturally release for 10 minutes, dinner is served.
Do you really have to brown the chicken in the Instant Pot first...that is the question?
Yes, yes, and yes. I get it, you may not want to but the purpose is to build flavor since you aren't marinating the meat.
I hope you enjoy this recipe as much as we do...and don't forget the sauce.
I've included step by step photos below for those who prefer those over video. Enjoy 🙂
For more photos of the operation of the Instant Pot, check out my Pressure Cooker Shrimp Paella recipe.
Other Instant Pot Recipes
- Instant Pot Chicken and Potatoes
- Creamy Pressure Cooker Pumpkin Pie Oatmeal
- Sous Vide Egg Bites in the Instant Pot
- White Cheddar Pressure Cooker Pasta
- Southern Style Pressure Cooker Collard Greens
- Instant Pork Chops with Gravy
Instant Pot Chicken and Rice (NY Street Cart Style)
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 2 Tablespoon lemon juice
- 4 Tablespoon light tasting olive oil separated
- 1 teaspoon dried oregano
- 1 ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 teaspoon turmeric powder
- ½ teaspoon ground cumin
- 1.5 cups white rice long grain or Jasmine, rinsed
- 2 cups chicken broth separated
- Salt and pepper to taste
White Sauce
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 Tablespoon sugar
- 2 Tablespoon white vinegar
- 1 teaspoon lemon juice
- ¼ cup fresh parsley chopped
- Kosher salt and fresh ground pepper
Instructions
- Instructions:
- Make the white sauce by whisking all white sauce ingredients in a medium-sized bowl. Set aside.
- Combine chicken, lemon juice, 2 tablespoon olive oil, oregano, garlic powder, and ground coriander.
- Set the Instant Pot to saute function. Once Instant Pot says “Hot,” add 2 tablespoon olive oil to the pot. Add 2 or 3 chicken pieces to the pot and allow to cook until browned on each side, about 3-4 minutes each side. Remove and set aside.
- Add about ¼ cup chicken broth to the pot and use a wooden spoon to deglaze pot by stirring up brown bits. Then add onions and garlic and cook until onions have softened. Next, add turmeric powder, cumin, and rice and stir to coat rice. Add remaining chicken broth and place chicken thighs on top of rice, ensuring they are covered by the broth.
- Turn the Instant Pot off by pressing “Cancel.” Press “Pressure cook (make sure it’s set to high pressure), set timer to 10 minutes. Place cover on Instant Pot and make sure valve is set to sealing.
- Once the timer is up, allow Instant Pot to natural release for 10 minutes, then quick release. Open the cover and add the desired amount of salt and pepper.
- Top chicken and rice with white sauce. Serve alongside with shredded lettuce and chopped tomatoes. Enjoy 🙂
Video
Notes
Suggested Tools for Instant Pot Chicken and Rice
Notes on Instant Pot Chicken and Rice
- This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.
Nutrition
Step by Step Photos of Instant Pot Chicken and Rice NY Street Cart Style
Pin Instant Pot Chicken and Rice for Later
Lindsey says
We love this recipe. So flavourful and delicious. I have made it with brown rice and bone in chicken (cooked for 25 min) as well as the original recipe. Both are great. We often eat it with a simple raita-like sauce (yogurt with drained, shredded cucumber and a little cumin and salt)
Tanya says
Thanks Lindsey! So glad you liked the recipe 🙂
MBudz says
How long does it take the IP to pressurize? (Just for planning purposes.)
Tanya says
Mine takes about 15 minutes.
Kay says
This is my absolute favorite Instant Pot recipe. I make it all the time and have sent the link to your recipe to anyone I know with an IP! I follow the recipe exactly as written. Definitely serve it with the shredded lettuce if you can! I save the leftovers for lunch the next day and it still tastes great!
Tanya says
Thanks so much Kay! Glad you liked it.
Samantha says
Hi Tanya, I just wanted to take the time out to write a review on this. The only thing I did change was the chicken, I used chicken breast instead of thighs and decreased the cooking time from 10min to 5min w/the natural release at 10min. It took me about 5min to figure out that the "Manual" button is the same as the "Pressure Cook" button on the instant pot (I have the very first model of the instant pot lol). Everything from the spices to the white sauce was spot on and amazingly delicious. Thank you for the easy to follow instructions. 🙂
Tanya says
Thank you Samantha for the feedback 🙂 Great tip on reducing the time for chicken breast.
Steven Chen says
I used the exact recipe and ingredients and used a 6qt instapot and I got a burn food error. Opened up my instapot and the bottom was all charred. I made sure I pour 1/4 broth to deglazed the bottom and rinsed the rice also before stirring it in and then I poured the red of the broth and chicken. What did I do wrong?
Tanya says
Hi Steven, what's the exact brand of your Instant Pot? Some are more sensitive than others and will result in burns. Here's a great article explaining the burn error and what may cause it. https://www.paintthekitchenred.com/instant-pot-burn-message/ The other possible cause is an improper seal. If the seal isn't in place, the machine will still cut on and start cooking, but it will then cause the bottom to scorch.
Steven Chen says
@Tanya, instapot duo Evo plus.
Tanya says
Thanks for letting me know Steven. That's a newer model for sure. I've made this recipe in the Instant Pot Lux, the Mealthy, and the Instant Pot DUO (not the Plus) and it's been fine. It may be the machine or a sealing issue, which can happen with any machine. I've found another blogger who has written about the machine you have as well. It may be helpful and also discusses how to deal with a burn signal in your brand of machine. https://www.pressurecookingtoday.com/instant-pot-duo-evo-plus-review/
Adrianne says
LOVED this! My sauce seemed to be too sweet... what did I do wrong?
Tanya says
Hi Adrianne, thanks so much for the feedback. You can reduce the amount of sugar in the sauce next time. This was just the amount of sugar we loved.
Lisa says
My family, especially my husband, loves this meal. Is it possible to double this recipe and still have it come out as good?
Tanya says
Hi Lisa, I haven't doubled it but that should work fine. I would just make sure the cooktime remains the same when doubling.
Lisa says
@Tanya,
Hi Tanya,
I wanted to let you know that I did double the recipe.. Here is what I found: My rice ended up being a little too mushy and I thought it needed a little more spice. Otherwise, it was a huge hit and has quickly become a family favorite.
Thanks for a great recipe!
Tanya says
Thank you for letting me know Lisa 🙂 This is helpful info.
Sam says
Hi there!! I am dying to make this recipe and be transported back to my halal-cart-chicken-over-rice loving college days, but had a quick question: if I don’t have an instant pot, would you still recommend to cook with the same method, just on the stovetop at a longer cooking time? Thank you!!
Tanya says
Hi Sam, yes, and you may need about 1/4 - 1/2 cup more broth to accomodate for the stovetop.
Sam says
@Tanya, thank you!! I am so excited to make it this week!
SCOTT BROWN says
How can I adjust the recipe to use brown rice instead of white? I loved it the original way, but have tons of brown rice to use up and plan to use this technique for different styles of chicken and rice too!
Tanya says
Hi Scott, brown rice would need a longer cook time. 23 minutes high pressure with natural release. The chicken thighs should be able to withstand the longer cook time and not dry out. I wouldn't do the same with chicken breast.
SCOTT BROWN says
@Tanya, thank you, Tanya, I will give it a go! Stay safe, stay home wash up!
Carly Perez says
Thx so much. I just got my ninja foodie and so excited I found you. This recipe was great. Excited to try others.
Greg says
Hello, would the measurements stay the same if I didn’t add the rice?
Tanya says
Hello, I would reduce the chicken broth by 1 cup since there is no rice to absorb the extra liquid.
Page says
I NEVER leave reviews but this is the best recipe ever. I make it every two weeks. I double the sauce b/c we eat it on everything. I have shared it with numerous instant pot newbies b/c it is so easy. Thanks for making my family so happy and my life so much easier!!
Tanya says
That makes me so happy Page! So glad you enjoy the recipe and sauce 🙂
Debby Beerman says
This looks delicious! Can you make it with thin sliced chicken breast? My family doesn’t really like dark meat chicken unfortunately. If so, how would you change the cooking time?
Tanya says
Hi Debby, thinly sliced breast would overcook at the times listed. You could decrease the cook time to 5 minutes cooktime, with 10 minute natural release.
Samantha says
This is quite amazing! Living in NYC I have never thought about making chicken over rice from scratch, but with the instant pot, this meal will become a regular of weekday nights menu! I also like the white sauce a lot - it's less creamy as the Halal Guys, but the flavor is still simply brilliant.
I added ground cardamon and crushed caraway seeds into the rice ingredients. I highly suggest you do so if you can find those spices.
The chicken produced quite a bit amount of water during the saute process, I need to figure out how to elimimate that.
Tanya says
Hi Samantha, Thanks for the feedback. Some chicken produces more water than other chickens because of the additional liquids that are added to keep the chicken moist. I tend to buy either organic chicken or chicken that doesn't have the additional liquid added. I remember having the same problem with another recipe years ago and realized it was the source of the chicken that was the problem. Hope that helps 🙂
Emma says
Really good. My husband is middle eastern and this is very close to one of the dishes his Mum makes. The one thing it is lacking to make it truly authentic is a few cardamom pod ( I’d guess about 6-8 in this amount of rice but I’m not an expert) which you remove while you are eating. Also they would serve just with yoghurt - no need to mix up the sauce, and add the parsley to chopped lettuce.
Tanya says
Thank you for the feedback Emma! I love your suggestions, especially about the cardamom pods. I'll have to give that a try next time.
Laura says
While you could be right about how your mother in law makes it, the white sauce in THIS recipe is correct to copycat the Hallal carts in NYC. (And now the restaurant versions of the carts we now have in the surrounding areas/suburbs of NYC!). We are frequent customers. ? Can't wait to try this recipe out.