Honey Lime Chicken and Avocado Rice Stack Pressure Cooker Recipe
This vibrant Honey Lime Chicken and Avocado Rice Stack is pressure-cooked to juicy perfection, layered with fluffy jasmine rice and creamy avocado for a flavorful meal that’s both comforting and refreshing.
Equipment
- 1 Mixing bowl for marinade
- 1 Skillet for cooking chicken
- 1 Pressure cooker for cooking rice
- 1 Ring mold for stacking layers
Ingredients
Main ingredients
- 2 chicken breasts
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 ¾ cups water
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- salt and pepper to taste
Instructions
Instructions
- Whisk together honey, lime juice, minced garlic, olive oil, salt, and pepper in a bowl to create a marinade.
- Add chicken breasts to the marinade, cover, and refrigerate for at least 15 minutes.
- Rinse jasmine rice under cold water until clear, then cook with 1 ¾ cups water in a pressure cooker until fluffy. Fluff with fork and set aside.
- Remove chicken from marinade, let excess drip off, then cook in a skillet over medium heat for 6–7 minutes per side until fully cooked.
- Dice cooked chicken into bite-sized pieces for stacking.
- Using a ring mold on each plate, layer jasmine rice, then diced chicken, then diced avocado. Remove mold carefully.
- Sprinkle chopped cilantro on top and serve immediately.
Notes
Serve immediately for best texture. If storing leftovers, separate chicken and rice. Avocado should be added fresh.