Try this pressure cooker (AKA Instant Pot or Fagor Lux Multicooker) version of Hawaiian Haystacks! Tender chicken, creamy rice, and ALL the toppings you can stack in a bowl! Fast, whole grain, and healthy with minimal effort on your part!
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Hawaiian Haystacks always remind me of my college days. It was a recipe that my roommates and I would throw together easy peasy and feel like we were seriously destined to be the ultimate wife/homemaker someday. However, the recipe of my school years consisted of frozen chicken nuggets, cream of chicken soup, minute rice, canned pineapple tidbits, and zero veggies (because younger Marci thought eating vegetables was, like, so lame and gross).
So fast forward to grown up Marci who loves veggies and fancy food, but also has kids and laundry and dishes and only a few minutes a day of silence and quiet time. I still want the classic flavors of the Hawaiian Haystacks I so loved, but I want it to be real food, whole grain, fast, and easy. And this recipe is it my friends!
To develop this, I took a spin off of the Green Chile Chicken and Brown Rice from our cookbook coming out in September (eek!), and made it creamy, coconutty, and piled to the moon with pineapple, mandarin oranges, peas, cheese, tomatoes, olives, and crunchy rice noodles. I use chicken thighs in this recipe because they cook up like a dream in the pressure cooker, staying so tender and flavorful and withstand the longer cook time for brown rice. One pot wonder for sure and definitely ultimate homemaker status!
Not only will it cook up with minimal effort on your part, it also reheats and freezes like a dream! Check, check, and check! Enjoy!
Pressure Cooker Hawaiian Haystacks
Electric pressure cooker (AKA Instant Pot) version of Hawaiian Haystacks! Tender chicken, creamy rice, and ALL the toppings you can stack in a bowl! Fast, whole grain, and healthy with minimal effort on your part!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
- 1 tablespoon coconut oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups brown rice
- 1 1/2 cups lite coconut milk
- 2 cups chicken broth
- Optional toppings: cheddar or pepper jack cheese, chopped tomato, chopped pineapple, olives, peas, mandarin oranges, diced bell peppers, cashews, crunchy rice noodles, etc
- Season chicken liberally with salt and pepper. Add coconut oil into the pressure cooker pot. Using the brown function, heat the oil until hot. Add chicken and brown 2-3 minutes on one side (browning just one side will give you that good flavor without scorching the bottom of the pot). Remove chicken from the pot and set on a plate.
- Select saute on the pressure cooker and add onions (add an extra teaspoon or 2 of oil if the pot is dry). Cook until soft, about 4 minutes. Add garlic and stir for 1 minute. Turn off pressure cooker. Add salt, pepper, and brown rice and stir to coat the rice with oil. Pour coconut milk and chicken broth into the pot and scrape the brown bits from the bottom of the pot. Place chicken on top, do not stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a natural release. If in a hurry, let pressure naturally release for 10 minutes and then use a quick release to release remaining pressure.
- Remove chicken to a cutting board and shred into bite size pieces. Stir rice.
- To serve, spoon rice into a bowl, top with chicken, cheese, and desired toppings.
To make this even easier, throw all the ingredients in the pot and proceed with pressure cooking directions. You’ll miss out on some of the depth of flavor, but it is still super tasty!
- Serving Size: 1 of 8 servings
- Calories: 306
- Sugar: 2g
- Sodium: 665.5mg
- Fat: 7.2g
- Carbohydrates: 39.6g
- Fiber: 1.9mg
- Protein: 20.5g
Keywords: pressure cooker, instant pot, rice bowl, Hawaiian