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Instant Pot Thai Chicken Rice Bowls

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If you like Thai food, you’ll love these Instant Pot Thai Chicken Rice Bowls. The best thing about them is that since they’re made in the Instant Pot, they come together really fast and easy.

This is one of my all-time favorite Instant Pot recipes! These Thai Chicken Rice Bowls are so flavorful and loaded with spicy goodness! #instantpot #pressurecooker

 

How to Make Instant Pot Thai Chicken Rice Bowls

One of the best features of the Instant Pot is that you can brown food in it so that you only have one dish to clean. We’re putting that saute function to use for this recipe.

Step One – Brown the Chicken

Choose the saute function on your Instant Pot. Once the pot is hot, add the oil and then the chicken. (Note: I buy a 4-pack of chicken from the meat section at the store and it’s usually about 2 pounds.)

Sear it on both sides to seal in the moisture and give the breasts a nice brown coat.

Step Two – Prepare the Sauce

Next, you’ll create the secret sauce that makes this dish amazing. Combine all the ingredients in a liquid measuring cup.

Then, place the chicken in a glass pan and pour the sauce over the top.

Step Three – Pressure Cook

Add the rice to the Instant Pot (I use a long-grain rice like jasmine or basmati). If you use a different type of rice, refer to this guide to adjust the liquid and cooking time. Overall cooking time will be similar so chicken will be fully cooked with any of the rice methods.

Then add the chicken, including the marinade (just dump it out of the glass pan into the pot). Next, pour in the broth.

Set your Instant Pot to “Manual” (high pressure) and the time for 10 minutes. Let the pressure release naturally. Dinner’s ready! When you open the lid to your Instant Pot, you should see something like this:

But spooned into a bowl and topped with some shredded carrots, zucchini and peanuts, it’s transformed into this:

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Instant Pot Thai Chicken Rice Bowls Recipe

Ready to make these amazing Thai Chicken Rice Bowls? Here’s the recipe! IMPORTANT NOTE: The original recipe (and the way I make it in my own home) called for 3 cups of broth. After MANY comments from people who have tried the recipe reporting that the consistency was too mushy, I’ve reduced the amount to 2 cups.

3.75 from 66 votes
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Instant Pot Thai Chicken Rice Bowl
Servings: 4
Calories: 343 kcal
Author: Wondermom Wannabe
Ingredients
  • 2 Tablespoons olive oil
  • 4 chicken breasts (about 2 lbs)
  • 1 cup uncooked long-grain white rice
  • 2 cups broth
  • 1 Tablespoon peanut butter optional
  • 1/2 cup sweet chili Thai sauce
  • 3 Tablespoons soy sauce - to taste
  • 1/2 Tablespoon fish sauce
  • 1/2 Tablespoon ginger minced
  • 1/2 Tablespoon garlic minced
  • 1 teaspoon lime juice
  • 1 teaspoon Sriracha or hot sauce
  • Cilantro optional garnish
  • Shredded zucchini optional garnish
  • Shredded carrots optional garnish
  • Bean sprouts optional garnish
  • Peanuts optional garnish
Instructions
  1. Select the saute setting on your instant pot and add the olive oil.
  2. Sear the chicken breasts for 2-3 minutes on either side to seal in their juices. Remove to a glass baking dish (and turn off the instant pot).

  3. Mix the sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice,  sriracha (and peanut butter if you want to include it) together.

  4. Pour the sauce over the chicken breasts and stir to combine.
  5. Place the rice in your Instant Pot and add the chicken and sauce over top.
  6. Add the broth and secure the lid.
  7. Select the manual pressure setting (high) and set the timer to 10 minutes. Natural release.
  8. Shred the chicken with two forks and then mix with the rice before serving.
  9. Garnish with cilantro, shredded veggies and peanuts. Serve with extra soy sauce to taste.
Nutrition Facts
Instant Pot Thai Chicken Rice Bowl
Amount Per Serving
Calories 343 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 1873mg 78%
Potassium 486mg 14%
Total Carbohydrates 29g 10%
Sugars 15g
Protein 27g 54%
Vitamin A 5.7%
Vitamin C 3.4%
Calcium 1.2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

More Instant Pot Rice Bowl Recipes

If you liked these Instant Pot Thai Chicken Rice Bowls, you might enjoy some of these other all-in-one Instant Pot rice bowl recipes.

Instant Pot Chicken Taco Bowls

Instant Pot Hawaiian Chicken Bowls

Instant Pot Chicken Broccoli and Rice (a great recipe from my friend Ashley at I Don’t Have Time for That!)

 

Check out the complete list of all my Instant Pot recipes, plus helpful tips, terms, and resources.

Corinne Schmitt
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Corinne Schmitt

I'm a work at home mom of five children. My passion is helping busy moms have happy, healthy homes and feel great about themselves.
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Comments

  1. This looks amazing. I’m wanting to make it tonight! I’m new to cooking with the Instant pot though. Do you cook the rice beforehand, or put the rice in uncooked?

    Reply

    • Hi Sarah, thanks for asking. I didn’t realize that i forgot to specify! It should be uncooked white rice. I’m going to change the recipe now to clarify. Thanks for pointing it out.

      Reply

    • I don’t know about your experience with this recipe, but 10 minutes was not near long enough to cook the chicken through and entirely too long for the rice. Also, I’m pretty sure that three cups of broth was way too much liquid. I ended up with tough chicken in a pot of liquid with some overdone rice at the bottom.

      Reply

      • Did you use frozen breasts? And if not, were the breasts large and/or thick? This recipe has very inconsistent results based on the comments and I’m working to make it as fool-proof as possible. I know how upsetting it is to try a new recipe and be disappointed with the results.

        Reply

      • I had the same experience I followed this recipe to a tee and triple checked to make sure I had it right. That is about 1 cup of broth too much. My rice had the consistency of mush and it pretty much ruined dinner…

        Reply

        • This is really discouraging to hear. I can’t figure out why it turns out for some and not for others. My whole purpose in creating and sharing these recipes is to make dinner EASIER for others! Based on the number of comments regarding the “mushiness,” I’m going to make a change to the recipe. I’m so very sorry for experience and grateful for your feedback.

          Reply

          • Tried the recipe with 2 cups of broth. Burn message came up. Started from scratch again and again Burn message. Problem as it turned out is you need to put broth and rice on the bottom , then the chicken and the sauce should go on the very top. At last got great result with great flavour.

  3. 2 questions.
    1. Where does the Sriracha sauce fit in?
    2. What do you do with the marnade that’s left after you take the chicken out of your marinade dish? Discard? Add to pot?

    Thanks.

    Reply

    • Hi JoAnn, thanks for the questions. I didn’t realize until you posted them that I didn’t mention the sriracha in the directions! It goes in the marinade (fixing the recipe now to reflect that). When you place the chicken in the pot, pour the whole thing in (with the marinade). I’m also adding that to the recipe for clarity. Thanks again for pointing these out!

      Reply

    • Brown rice takes longer to cook so you’ll end up with crunchy rice or overcooked chicken. Best thing to do is to cook the rice separately and reduce the broth from 3 cups to 1 cup.

      Reply

        • Do you mean that you used brown rice instead of the white rice called for in the recipe? If it’s something you think would have been helpful to mention in the instructions, I’d like to know so I can do so.

          As comments come in, I do make corrections to the posted recipe and directions to make it more clear. I didn’t change anything within the post in response to this brown rice question though since it was asking about a variation from the recipe. It is frustrating to waste time, money, and food which is why I try to make the instructions as simple as clear as possible.

          Reply

          • It must be frustrating to read comments from frustrated cooks. I guess that’s the nature of the beast. I think most of us appreciate your recipe, time and effort as well as making the necessary changes. So, thank you for that. Personally, I have not tried this recipe yet, just found it this morning. It looks delicious. It will be a recipe I for sure, will try.

          • Thanks Charry. Actually, I appreciate whenever anyone comments on a recipe (positive or negative). I’m limited to my own experiences. I cook for my family, not in a test kitchen. So, the more people that weigh in with their experiences, adaptations and suggestions, the better! So, good or bad, after you’ve had a chance to try the recipe, I hope you’ll come back and share your thoughts. 🙂

    • If you use a traditional rice cooker, brown rice will be a 1 to 1.5 ratio. 1 cup brown rice to 1.5 cup of water. Hope that helps!

      Reply

  5. I’m marinating as we speak! How many do you estimate this serves as a main dish? My bowls are similar to yours – does it fill 4?
    Thanks!

    Reply

  6. Great Flavor Profile. A little sweet a little spicy! I only had jasmine rice which made it a little sticky but everyone loved it . Will make this again, thank you for the recipe!

    Reply

  7. Hey I will be making a Thai dish for the first time. I would like you to be a little more detailed about the broth. Is that chicken broth here or can we use vegetable broth too. And can this dish be replaced by shrimps instead of chicken?
    Thanks.

    Reply

    • I use chicken broth but you can also use vegetable broth. I have not made it with shrimp before but I bet it would be delicious! You would have to cook it differently though otherwise the shrimp will overcook. To use shrimp instead of chicken, do NOT add the shrimp when you cook the other ingredients. Cook on manual high pressure for 8 minutes then quick release (not natural release) and immediately add the shrimp. Cook on manual high pressure for 1 minute and allow to natural release for 5 minutes. I haven’t tried this yet, but following those instructions should allow the rice to cook all the way through without making the shrimp too tough.

      Reply

  8. Not sure what I did wrong…it was very soupy/mushy. I did have 2 pieces of chicken instead of 3, but it was due to them being huge pieces of chicken. I probably needed less broth or way more rice?

    Reply

    • Hi Danielle, I’m sorry yours didn’t turn out. The recipe is actually written with 4 chicken breasts in mind (the pictures are deceptive – 4 was hard to photograph well!) so with half the chicken, 3 cups of liquid was definitely too much. You should be able to halve the recipe completely and it should turn out okay (I haven’t reduced it myself, but I do adapt for 50% more to make 6 servings for my own family and it turns out fine).

      Reply

  9. It says to put the chicken in a glass bowl and pour the sauce over it. Then do you put the glass bowl in the instant pot?

    Reply

    • Hi Susie,
      Sorry the directions weren’t clear. No, don’t put the glass bowl in the Instant Pot. Pour everything from the bowl into the pot. I’ll fix the recipe now to make it clear.

      Reply

    • Hi Jen, I’m sorry yours didn’t turn out. I hate mushy rice so I definitely sympathize! Mine turns out perfect at 10 minutes so I don’t know what the difference might be. Thanks for sharing your feedback though so others can adjust the time down since it’s always easy to add more time but impossible to undo overcooking. Sorry again for your experience with the recipe.

      Reply

      • This is a delicious recipe with fabulous flavors! Only the 3rd dish I have made in my Instant Pot. Felt like I was eating something from Noodles & Company (but with rice).

        I too used Jasmine rice and it was a little mushy (not bad). Next time I make it would it be best to reduce the chicken stock or cook a shorter time? Thanks for any feedback you can provide!

        Reply

  11. Hi! I’m planning to make this tonight for my husband and myself, using two chicken breasts. I saw a comment above where you said to cut the liquid by 50%. I have plenty of rice, so would this bE with still making the same amount of rice but just two breast? Or should I cut the rice in half too? Would you change the cooktime at all? Thanks for your help!

    Reply

  12. This looks good. But several people have had a problem with mushy rice. Perhaps this would be included in my question. When you say 1 cup of rice, are you using the rice measure cup that came with the Instant Pot or a regular dry measuring cup? For the water, are you using a regular wet measuring cup of eight ounces?

    Reply

  13. Would I adjust the liquid ingredients (broth) if I were to omit rice? And would the cooking time change? I would like to try it but make the rice separately in a rice cooker.

    Reply

    • Definitely reduce the liquid by half. I typically don’t adjust the cook time since it will come to pressure faster without the rice (and therefore, automatically not cook as long) and I have a fear of undercooked chicken.

      Reply

    • I haven’t tried this in the slow cooker yet, but if I wanted to make it in the slow cooker I would cook the rice separately and reduce the liquid in the recipe to 1/2 cup. All other ingredients, I’d include in the same amounts. Cook on low 6-8 hours.

      Reply

  15. This looks incredible! I can’t wait to try it out. I have most of the ingredients on hand except fish sauce. Do you think oyster sauce would work as a substitute?

    Reply

    • If you don’t have fish sauce, I would use soy sauce as a substitute. Fish sauce is very salty, similar to soy sauce, but with a strong scent. If I remember right, what is sold as oyster sauce is more thick & sweet? Salty liquid from a can of clams might be more similar to fish sauce (still not quite the same.) You can totally replace the fish sauce with soy sauce in this recipe without noticing much, if any, difference. It calls for such a small amount, it is hard to notice it in the dish anyway.

      Reply

  16. To partially cook chicken and THEN marinate breaks health code violations!!!! Very dangerous. I skipped that step and I used Basmati Rice. Your flavor profiles and times are spot on! Thanks for the inspiration!

    Reply

    • Hi Rob, thanks for your input. I wasn’t aware of that! I did some research after reading your comment and you are absolutely right. I’ve changed the post and recipe to remove the recommendation to let the dish marinate before cooking. Thanks again!

      Reply

  17. Can this be made with frozen chicken breasts with the rice in a separate covered pan (pot-in-pot)? How much of which liquid should I add to the rice pot and how much to the chicken sauce? Thanks!

    Reply

    • You won’t need to adjust the time since frozen breasts will take longer to come to pressure. I have never done pot in pot! When I make my rice separate (I do this when I use brown rice), I reduce the liquid for the chicken to 1 cup. I don’t know how the rice will turn out though pot in pot with 2 cups of liquid. My guess is it will be mushy so maybe 2 cups for the chicken and 1 cup for the rice? I’ll ask in the Instant Pot Community Facebook group to see if someone with pot-in-pot experience can provide a more confident answer.

      Reply

  18. I plan to make this tonight with 3 large chicken breasts (because that is what I have). What was the total weight of your four chicken breasts? Also, would it affect cooking time if I cut my chicken breast in half (thirds,etc) or does it not make any difference?

    Reply

    • Roughly 2 pounds. I’ve made this with chicken tenderloins before and didn’t change the cook time so you should be fine. You’ll want to cut the liquid down by about half a cup though. As it is, it’s a little soupy for some people’s taste.

      Reply

      • I made it tonight. Taste was delicious, chicken shredded beautifully (this was my third time trying chicken breasts and my first success with boneless skinless breasts). I lowered the amount of liquid but the rice was still mushy (edible, but mushy). Next time, I will use less liquid. Overall, my kids and I agreed it was a winner.

        Reply

  19. Hi there! Wondering,,,I doubled the recipe….should I see the broth at 2cups with 2 cups of rice?
    Thanks!

    Reply

      • NO worries! Thank you so much :o) I used only 1 and it was mushy so will have to revisit my liquid amounts. Likely because I had 8 chicken breasts that create more liquid as well. :o)

        Reply

  20. Your instructions call for white rice, is that long grain white or short-grain? What are the instructions for long-grain white rice?

    Reply

    • Hi Dina, I almost always use jasmine rice or basmati in my rice bowl dishes. These are long-grain. I have a friend who prefers her rice to clump together so she uses short grain in this recipe. Normally, I specify the rice I use so I apologize for not having done so here (updating the recipe now to correct this). It might explain the variety of problems others have had! I’m not an IP rice expert, just a mom who experiments with different recipes to find things my family eat so to answer your cooking time question I’m going to refer you to a different site. This guide at Happy Belly Foodie should be helpful – http://www.happybellyfoodie.com/how-to-pressure-cook-different-types-of-rice-part-i-white-rice/.

      Reply

  21. I made this tonight for my family of 7 and we loved it!!! Thank you so much! I am in love with my Instant Pot.?

    Reply

  22. This was the first recipe I tried in my new Instant Pot and I must say it was outstanding! I used boneless chicken thighs along with a chicken breast because that was all I had on hand and it was amazing. Everyone in my family loved this, even the pickiest eaters. It had a little kick to it without being overpowering and the simple garnishes made it fancy. I won over some instant pot skeptics with the recipe too! Thank you

    Reply

  23. I made this tonight and like many commenters my rice was mushy, even with just 2 cups of broth. However, the flavor was DELICIOUS so I will definitely be making it again and will cut the broth down to 1 1/2 cups of broth. Thanks for a great recipe!!!

    Reply

  24. This looks delicious, but I have 4 small kids who do NOT like spicy food – how can I adjust the recipe to make it less spicy? Would leaving out the Sriracha change the flavor of the dish too much?

    Reply

  25. Cooked this today and it was perfect. At first I thought that it was a bit too mushy, but I shredded the chicken and stirred it back in and it was so delicious. My husband thought so too as I made it for four and there is just two of us, and now there is just the tiniest bit left after he kept going back for more 🙂 Thank you for this recipe xx

    Reply

  26. Made it tonight… First time using the instant pot and it was amazing. Followed the instructions and turned out perfect. I added 1 tbsp of peanut butter and toes with bean sprouts instead of zucchini. Very good!

    Reply

  27. The picture after pressure cooking looks like you have onion in it. Is this right? I think adding red or white onion would be delicious but wanted to check what you may have done.

    Reply

    • Hi Kim, actually, I didn’t add onion. Maybe it’s the sprouts or zucchini that looks like onion? I haven’t tried it with onion but I do think it would work with the other flavors in the dish. I’ll make a note to try it next time I make it.

      Reply

  28. Hi! Thanks for this awesome recipe, I will try it tonight! I loooove having leftovers so wish to double the rice and I have 4 large chicken breasts. If I use 2 cups of jasmine rice I stead of 1, how much broth would you use?

    Reply

    • Add additional liquid in direct proportion to the additional rice. In other words, if you are adding one cup of rice (above what’s called for in the recipe) add one more cup of liquid. I hope that makes sense!

      Reply

  29. I made this last night and it was fabulous! With the advice from some fellow Instant Pot users on a fb community, I rinsed the rice and then added equal parts rice to chicken broth (so 1 cup each). I also made sure to measure out of the same measuring cup for both. Followed everything else exactly, it came out perfect! This is going to become a monthly staple for me!!

    Reply

  31. If I make this without the rice can I keep rest of recipe the same and cook time the same? I’m thinking of putting it over zucchini noodles instead of rice.

    Reply

    • Ooh, I bet zucchini noodles would be great with this dish! Since you won’t be making rice with the recipe, decrease the broth to 1 cup. Everything else will remain the same. Let me know how it turns out with the zoodles!

      Reply

  32. I think a specific breast size would be helpful! I use Zaycon chicken, and those breasts average a pound or more each!

    Reply

    • Hi Michelle, good idea! I think a lot of people that have trouble with undercooked chicken are using large breasts. I don’t have an “exact” breast size (I don’t weight them), but I’ll try to add some details to help make the general size more evident. Thanks for the suggestion.

      Reply

  34. I tried this recipe last week, it worked like a charm and my whole family gobbled it up. Thanks so much for sharing it! Has anyone tried converting to a crock pot recipe using frozen chicken? Obviously with cooking the rice by itself in the instantpot? Thanks in advance

    Reply

  36. Made this today The flavor is amazing. Tastes just like the spicy rice at my nearby Thai Place. Little mushy for me too. I did it exactly as written so next time I’ll try to cut the broth by at least a half a cup to start. I added thai basil after cooking…so good!

    Reply

  37. Made this tonight and was a little disappointed. I taste-tested the sauce beforehand and thought it was FABULOUS (I’ll DEFINITELY make that sauce again!) but once the dish was done, I found it very bland. My rice was mush 🙁 I think the extra liquid drowned out the flavour of the sauce, so I would definitely cut to 1.5 cups of broth next time at the most; the sauce is quite runny so that definitely adds extra liquid when cooking. Having said all that, I’m an instant pot rookie so maybe I just did something wrong?

    Reply

    • Hi Robyn, it might have been the rice you used. Different rice takes different time and liquid to cook properly. I use a long-grain rice in this dish, which uses more liquid than a short-grain rice. Another issue might be if you used frozen breasts (which would hold more liquid). None of that is to say you did anything wrong! Just trying to think of reasons you might have gotten different results.

      Reply

  38. This doesn’t seem to have been a problem for anyone, but I have always deglazed after sauteing meat first. Afraid I will get a burn message if I don’t.

    Reply

  39. Hello! Thanks for your recipe. I got my Instantpot today, and tried this recipe as my first shot. Unfortunately, I got a BURN error when I started the pressure cook. I emptied my pot, and it was definitely burnt. Cleaned the pot completely, added even more broth, and got the same message! I was using jasmine rice, which is what was burning. Any idea what I was doing wrong? Was it the peanut butter?

    Reply

    • Hi Glen, thanks for your question. I’ve made this with and without the peanut butter and haven’t had an issue so I don’t think that was the issue. There should be plenty of liquid to avoid a burn. In fact, when people have trouble with this recipe, they usually complain about the rice being too mushy. Did you use 2 cups of liquid and 1 cup of rice?

      Reply

    • Glen, I had the same problem with my brand new Instant Pot & this recipe, but then found out it was due to having a DEFECTIVE Instant Pot (and I got mine about the same time as you, it looks like, too.) So, just a thought, but you may want to check that your steam release valve/handle, does not release any steam when it is in the “sealing” position. Not at all. Not when it is coming up to pressure or at any other time, if it is in the sealing position. If you have to either push it past the point where it has the marker for the “sealing” position to get it to seal, or if it still leaks some steam no matter where it is pointed, then it is NOT working properly & you should either return it where you got it or call Instant Pot technical support for a replacement. If this is your problem, you will continue to get burn codes with recipes you shouldn’t, and IP technical support told me to unplug it & not attempt to use it again, so it may pose a safety issue. When I returned it, I was sent a second defective one, It wasn’t until I had them (Amazon) send me one from different stock, that I got one working properly. I did not realize the first one was defective for a while, because I kept thinking it it might be the recipe or user error or some other variable. Good luck!

      Reply

  40. Great recipe. My whole family enjoyed this. This is the first meal I prepared in the pressure cooker and it turned out great. I doubled it and added 4 minutes to cooking time but the rice burnt at the bottom. How much time should I cook it if I double the recipe?

    Reply

    • I don’t add time when I increase the recipe portions because the pot will take longer to come to pressure the fuller it is (therefore, already increasing the total cook time).

      Reply

  42. Hate to say it, but turned out very mushy for me as well! I reduced the liquid to 1.5 cups based on the comments and used basmati rice. Still total mush for rice. Next time I’m going to use a 1:1 ratio for rice:water. Flavour was good though!

    Reply

  43. Flavor was wonderful but the rice was very mushy. I will try 1:1 ratio next time. I used jasmine rice. The chicken was really juicy.

    Reply

    • Hi Omar. Thanks! I don’t know but I think the program I use for my recipe card might have an option I can purchase to add that information to the recipes. I’ll look into it tomorrow and if I can do it, I’ll set it up.

      Reply

  46. Hi there!

    Brand spanking new to instant pot and this was the first recipe I made. I tweaked it a little and I have to say I think it turned out pretty well. I am now eating it as leftovers in Nina Lim’s Asian lemongrass soup and it’s even better!

    Two questions: you never seemed to mention what to do the TBS of peanut butter, so I just added it to the sauce and 2) how many is this recipe supposed to serve? I’m on WW and would love to figure out the points.

    Thank you!

    Reply

    • Hi Katie,

      Since you weren’t the first person to ask about the peanut butter, I went ahead and added the explanation in the recipe to make that clearer. Thanks for asking!

      This recipe should serve 6. Even though there are only 4 chicken breasts, the added bulk from the rice makes the dish go farther (a common trick I employ since I have teen boys!).

      Reply

  47. Just wanted to say I made this and it was excellent!!!! I only had two chicken breasts but it still turned out great. Fantastic recipe!

    Reply

  49. Altered my recipe to cook extra veggies WITH the chicken. Definitely needs the extra cup of broth (3 cup total) if you add the veggies. Also, I didn’t have sweet chili sauce, but did have gojuchang, so I used 2 Tbsp. I did everything the same until pressure cooking time. I cooked it for 7 minutes, released the steam (QR), then added handfuls of snow pease, carrots, and bean sprouts. Cook 3 more minutes. So yummy! Thanks for the recipe!

    Reply

  51. Could you please clarify what you mean by broth? Maybe I overlooked it but I don’t see where it’s listed. Do you mean just water…or chicken broth? Thank you

    Reply

  52. Made it tonight using 2 cups of broth. As a few others have experienced, the Burn message come up after just a few minutes. I opened and stirred. Restarted. Burn message again but let it cook for a few minutes. Then it shut itself off. I opened it but the chicken wasn’t done so I restarted it again. It finally steamed and finished the cycle. The flavors were great but there was definitely burned rice stuck to the bottom. I’ll try again with the suggestion of putting rice & broth in first but still frustrating.

    Reply

  53. I made this tonight and it tastes amazing! I love the combo of sweet and spicy. I used long grain brown rice (didn’t read the comments beforehand) and it was undercooked after 10 minutes. But I put it back on for 5 more minutes at high pressure and it turned out! Thanks so much – will definitely be making it again. 🙂

    Reply

    • I don’t see why not, though I haven’t tried it without rice. You’ll definitely need to reduce the liquid since most of it is for the rice. I would reduce the broth to just 1/2 cup if you aren’t including rice.

      Reply

  56. Made this using thin cut chicken breasts and jasmine rice, otherwise as directed. Only did the natural pressure release for about 5 minutes and then did quick release. Chicken was tender and rice was perfectly cooked. Maybe the long natural pressure release is what’s causing the mushiness for others? Mine was perfect, my husband and I ate all “four” servings!

    Reply

  57. I did not read closely enough to see that I needed to naturally release my pressure, so my cooking got a little messed up. I pressure cooked for 10 minutes, quick released, and pressure cooked for another 8 minutes, and quick released again. It was a little watery, but still very good! Used basmati rice and worked out well. Next time I would pay closer attention to directions!

    Reply

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