Chicken Long Rice Recipe Instant Pot: Fragrant Five-Spice Rice With Tender Shredded Chicken

This Instant Pot Chicken Long Rice delivers restaurant-quality Nasi Lemak in under an hour, with perfectly tender chicken and fragrant five-spice rice all in one pot. I developed this method after years of adapting Malaysian flavors for American kitchens, ensuring every bite captures the dish's signature aromatic balance.

The secret lies in pressure-cooking the chicken first, then transforming the same pot into a fragrant rice cooker with minimal cleanup.

The recipe maintains authentic flavors while leveraging the Instant Pot's precision: chicken cooks to fork-tender perfection, while the rice absorbs the fragrant coconut milk and spices without drying out. Five-spice powder and lemongrass create that signature Malaysian warmth, while pandan leaf adds subtle floral notes.

This version keeps all the traditional elements—crispy fried shallots, sambal, and peanuts—just assembled differently for modern convenience.

What you'll end up with is a complete meal: tender shredded chicken resting on fragrant, slightly sticky rice infused with coconut and spices. The chicken stays moist and flavorful, while the rice develops that coveted aroma that makes Nasi Lemak so irresistible.

Serve with traditional accompaniments for the full experience, or enjoy it as-is for a satisfying weeknight dinner that feels special.

Perfect for feeding a family or meal prepping for the week, this recipe transforms a cultural classic into a simple one-pot wonder. The Instant Pot handles all the heavy lifting while you enjoy the process—no complicated steps, just authentic flavors delivered efficiently. Let's make this dish together!

Ingredients for chicken long rice recipe instant pot

Authentic Malaysian flavors meet Instant Pot convenience with these 15 essential ingredients.

The chicken thighs are key here—they stay juicy and tender through pressure cooking. Look for bone-in, skin-on thighs at the butcher counter if you want extra flavor, but boneless works fine too. Costco or Trader Joe's usually have great prices on bulk chicken. For lemongrass, grab a bunch at an Asian market—it's worth it for that fresh aroma. If you can't find pandan leaf, vanilla extract at half the amount mimics the floral note, though it's not identical. The coconut milk should be full-fat for that creamy texture, and Thai Kitchen brand is my go-to for consistent quality.

No five-spice powder? Mix 1 tsp cinnamon, 1 tsp fennel seeds, 1 tsp star anise, 1 tsp cloves, and 1 tsp black pepper for a homemade version. Short on fish sauce? Soy sauce at double the amount works in a pinch, though it won't be quite as umami-rich. The crispy fried shallots can be swapped for toasted sesame seeds if you're avoiding fried elements. For the sambal, Sriracha with a dash of lime juice gives a similar kick. If your peanuts are salted, just reduce the overall salt in the recipe by half a teaspoon.

This dish reheats beautifully—just add a splash of water and cover for 5 minutes. Keeps in the fridge for 4-5 days in an airtight container, though the rice gets drier over time. For meal prep, I portion the chicken and rice separately and assemble when ready to eat. The fried shallots and peanuts stay crispy for 2 weeks if stored in a sealed container. Freeze the cooked rice and chicken mixture for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for fragrant five-spice chicken long rice

This method delivers restaurant-quality long rice with perfectly tender chicken every time.

Cut the 1.5 lb boneless, skinless chicken thighs into 2-inch pieces and pat them dry with paper towels. This helps the chicken absorb the marinade and cook evenly. In a small bowl, combine the 1 tbsp five-spice powder, 1 tbsp fish sauce, and 1 tbsp sugar. Rub this mixture all over the chicken pieces, coating them thoroughly. Let them sit for 10 minutes while you prep the rest of the ingredients.

Meanwhile, bruise the 1 stalk lemongrass by pounding it gently with the side of a knife or rolling it under your palm. This releases the fragrant oils. Tear the 1 whole pandan leaf into smaller pieces or tie it into a knot to infuse the dish with its signature aroma. Mince the 4 cloves garlic and 3 whole shallots finely - you want them almost paste-like for maximum flavor extraction.

Set your Instant Pot to "Sauté" mode and add 1 tablespoon neutral oil. Once hot, add the minced garlic and shallots, cooking for 2-3 minutes until they turn golden and fragrant. Be careful not to burn them - they should smell sweet and nutty, not bitter. Add the bruised lemongrass and pandan leaf, stirring for another 30 seconds to combine all the aromatics.

Here's where the magic happens: Add the marinated chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally. You want the chicken to develop a light golden crust before we add the liquid. The chicken should release some juices, creating a fragrant base for your rice. This step builds the flavor foundation that makes this dish so special.

Pour in the 1.5 cups jasmine rice, spreading it evenly around the chicken pieces. This creates a single layer that will cook perfectly. Add the 13.5 oz coconut milk, making sure to scrape up any browned bits from the bottom of the pot - these contain concentrated flavor. Stir everything together gently just once to distribute the ingredients.

Add the 1 tsp salt and 1 tbsp sambal oelek, giving it a quick stir. The sambal oelek will add just the right amount of heat to balance the dish. Secure the lid on your Instant Pot, making sure the valve is set to "Sealing." This creates the pressure needed for perfectly fluffy rice and tender chicken.

Cook on high pressure for 12 minutes. This timing gives you perfectly tender chicken that shreds easily and rice that's just firm enough to hold its shape. During this time, the coconut milk infuses with the rice, creating that signature creamy texture while maintaining the distinct grains of long rice.

When the cooking time is complete, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the rice from becoming mushy. Once fully depressurized, remove the lid carefully - you'll be greeted by an incredible aroma that fills your kitchen.

Using a fork, gently fluff the rice to separate the grains. The rice should be tender but still have a slight bite - this is what makes long rice so satisfying. Check the chicken - it should shred easily with two forks. If it's not quite tender enough, you can shred it directly in the pot or transfer it to a plate to shred before mixing back in.

Stir in the 0.25 cup crispy fried shallots and 0.25 cup chopped roasted peanuts for texture contrast. The fried shallots add a delightful crunch while the peanuts bring a nutty depth. Serve immediately with the 2 whole lime wedges on the side. The acidity from the lime brightens each bite, cutting through the richness of the coconut milk and balancing all the flavors.

Essential equipment for this dish

Instant Pot Essentials

Your Instant Pot is the star of this recipe, handling both chicken and rice perfectly in one pot. I recommend the 6-quart model for this recipe—it gives enough room for the rice to spread out and cook evenly.

If you're using a smaller pot, reduce the rice to 1 cup and adjust the coconut milk to 10.5 oz to maintain the right ratio. My Instant Pot Duo 6-in-1 has been my workhorse for years, especially for Asian-inspired dishes like this. 💛

Must-Have Tools

A fine-mesh strainer is your best friend for rinsing the jasmine rice before cooking—it removes excess starch, preventing the rice from becoming gummy. I keep a stainless steel one from OXO in my kitchen for this exact purpose.

For mincing garlic and shallots, a microplane or garlic press works best—it gives you that ultra-fine texture that releases maximum flavor. If you don’t have one, a sharp chef’s knife and a little elbow grease will do the trick.

Garnish Game-Changers

The crispy fried shallots and roasted peanuts are non-negotiable for that authentic Nasi Lemak crunch. I buy mine pre-made from Trader Joe’s—their fried shallots are consistently perfect, and the peanuts are already roasted and salted.

For homemade fried shallots, slice 3-4 shallots paper-thin, fry in neutral oil at 350°F until golden, and drain on a wire rack. Store them in an airtight container to keep them crispy for up to 2 weeks.

Pressure Cooking Pro Tips

Always use the natural release for the first 10 minutes after pressure cooking—this prevents the rice from turning mushy. If you’re new to pressure cooking, invest in a digital meat thermometer like the Thermoworks Smoke to check the chicken’s internal temp (165°F).

The Instant Pot’s built-in timer is great, but a thermometer gives you peace of mind, especially when cooking chicken. Pro tip: Never overfill the pot—stick to the 1:1 rice-to-liquid ratio to avoid clogging the valve. ✨

Lime and Sambal Prep

Fresh lime wedges are a must for serving—squeeze them over the rice just before eating to brighten the flavors. I like to use Mexican limes (key limes) for their tangy punch, but regular limes work too.

For the sambal oelek, adjust to taste—start with 1 tbsp and add more if you love heat. If you can’t find it, mix 1 tbsp Sriracha with ½ tsp lime juice for a quick substitute. Store your sambal in the fridge in a small jar for easy access. 🌶️

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