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.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
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
Linda says
This was the biggest surprise! It sounded interesting, seemed a bit different, and oh, am I glad we tried it! Now that it’s oart of the regular rotation, I’m looking at all of your recipes and hoping lightning strikes twice. This one is a keeper!
Dominik says
Tried this tonight and it was delicious! Though I think I will make some small changes next time - only 3-5 mins under pressure, because after 10 minutes my rice (Jasmine) was kinda mushy and chicken was falling apart trying to get it out of the pot. And the white sauce just tasted like mayonnaise, maybe because I used Japanese kewpie mayo, but I'm thinking next time use half the mayo or even skip it, but add some crushed garlic for a garlic sauce instead
Sabrina says
Can I just say thank you. I work in NYC and am always passing the Halal trucks. It always smells amazing and I want nothing more than to grab lunch at them. But I can not, as I am allergic to onion and garlic.
I tried this recipe last night, and it was heavenly. We adjusted as needed (removed onion and garlic. Added in some chives in their place. Also the white sauce, I do not like Mayo, so I substituted sour cream for the mayo. Made the consistency a little thicker, but otherwise came out delicious).
We paired it with chopped iceberg lettuce, tomatos from our garden, and olives. Topped with with a little hot sauce and a generous amount of the white sauce.
The entire time I was eating dinner last night, and at lunch time today, I was muttering how delicious it was and how I could not wait to make it again.
Page says
I make this every two weeks -- and no one EVER complains. Tanya, it is one of the best, easiest and tastiest dinners I make. And I cook a lot. I really cannot tell you how much my family loves this recipe. Thanks!!!
Tanya says
Yay! That makes me so happy to hear, so glad you enjoy the recipe 🙂
Brent Weaver says
I've made this for my family twice and we've loved it both times. Thanks for such a delicious recipe -- this is going in our regular rotation. Also grateful for the other recipes you're publishing -- not the same as everyone else, and really helpful!
Tanya says
thank you so much Brent 🙂 So glad you all enjoyed this one. I truly appreciate your feedback on my other recipes as well, it truly keeps me motivated to keep on developing recipes for my IP.
Chris Donald says
Fundamentally flawed approach. Chicken must be marinated for 4-12 hours to infuse flavor. The problem with instant pots and pressure cookers, in general, is that they will tend to be under seasoned. Missing the marination step is not good. White sauce is under-flavored as well, missing things like garlic and sumac. I appreciate the detailed description on how to get the rice correct, which the author must be given kudos for. Finally, the recipe misses how it is to be served, with lettuce, tomatoes, and toppings like peppers, olives and more hot sauce.
Tanya says
Hi Chris, the chicken can me marinated if needed (I linked to the original recipe in the post where it is marinated) but I didn't find much difference in flavors. I've made this recipe both ways many times. The purpose of the skipping of the marinade is for a quicker option. As far as the white sauce, my recipe is a base, garlic and sumac could be added to the white sauce, although most home cooks don't have sumac in their pantry. Ironically, I do, but don't think this white sauce needs it. Finally, in the recipe card, I do list that I suggest it be served with shredded lettuce and tomatoes. The majority of my readers have made it this way and served with lettuce and tomatoes and we all like it just as is. Either way, my recipe is just a guideline for other cooks who want good food in half the time. Please let me know if/when you make this recipe. Thanks.
Lorraine Taylor says
This was an easy twist on the usual chicken and rice in the IP. I let the meat marinate for about 20 minutes in the spices, fresh garlic, and a little olive oil before cooking. I've never had street cart chicken from an actual street cart, but the stuff from my instant pot was 5-star delicious! Thanks for this great recipe.
Joyce says
Hi, I followed the recipe to a T. But I got a "burn message" on my instant pot. Not sure what I did wrong 🙁
Tanya says
Hi Joyce,
Sometimes it's just the pot. For some reasons, i think some pots are more sensitive than others and any little thing that gets stuck to the bottom will make a burn signal. In these instances, releasing the pressure and opening the pot to make sure it is properly deglazed solves the problem.
Christian M White says
Followed the recipe but added 0.5lbs more chicken. It taste really well, but my rice came out slightly gummy. Is there something that I may have done wrong? I did trim the fat off the chicken thighs, but there was some fat left.
Tanya says
Hi Christian, it may be the kind of rice or even the brand that resulted in the gummy rice. I tend to use white Jasmine rice and it works the best in this recipe.
Emily Koford says
This was amazing! Soooo much flavor. Thanks for the great recipe!
Tanya says
So glad you liked it 🙂 Thanks for letting me know.
Stephanie says
Hi!
Your recipe looks amazing! Definitely missing New York! I was wondering if you used uncooked rice or cooked rice?
Stephanie 🙂
Tanya says
Hi Stephanie, Thank you 🙂 I use uncooked rice.
Ria S Mathew says
The rice was awesome!!! Like best ever. I didn’t care as much for the chicken. I want to make more rice 🙂 was your broth salted or not?
Do you have a way to make the rice without the chicken? Think the flavor will be the same and happen to know the cook times?
Tanya says
Hi Ria, thanks so much for the feedback. I use low-sodium chicken broth. I've only made this rice with the chicken but you could omit it and still develop the flavors. for the 1.5 cups rice, use 1.5 cups broth. Everything else stays the same but reduce the cook time to 8 minutes high pressure cook time, 10 minutes natural release.
Megan @ MegUnprocessed says
The food in New York is SOOO good! One of the things I miss most about living there!
Carolyn says
This looks amazing, I love instant pot recipes!
Journeytopeacewithme says
This meal was absolutely delicious and was a hit with my family!
Lindsay @ The Live-In Kitchen says
Looks so flavorful!