Last Updated on March 13, 2023 by Corinne Schmitt
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 Instant Pot chicken recipe is a fan favorite among my readers.
I love Thai food and I’m a big fan of one-pot meals so these Instant Pot Thai Chicken Rice Bowls are one of my favorite recipes. My kids love it too, but I have to keep the spices down when I make it for the family.
When I make a batch for my own lunches (this reheats great!), I kick up the hot sauce and spices a few notches. Feel free to adjust the seasonings to suit your own preferences.
If you prefer to eat your Thai food without rice or with cauliflower rice instead, try this Thai Red Curry Soup or Instant Pot Thai Red Chicken Curry.
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:
Instant Pot Thai Chicken Rice Bowls Recipe
Ready to make these amazing Instant Pot 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.
Instant Pot Thai Chicken Rice Bowl
- 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
- Select the saute setting on your instant pot and add the olive oil.
- 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).
- 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.
- Pour the sauce over the chicken breasts and stir to combine.
- Place the rice in your Instant Pot and add the chicken and sauce over top.
- Add the broth and secure the lid.
- Select the manual pressure setting (high) and set the timer to 10 minutes. Natural release.
- Shred the chicken with two forks and then mix with the rice before serving.
- Garnish with cilantro, shredded veggies and peanuts. Serve with extra soy sauce to taste.
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!)
If you love chicken recipes, you might like Instant Pot Chicken Enchilada Casserole, Instant Pot Whole Chicken with Vegetables, or Instant Pot Queso Chicken (Keto, Low Carb).
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
238 thoughts on “Instant Pot Thai Chicken Rice Bowls”
Wondering if the link to print could be fixed? I press on it, it just refreshes the webpage…. I am anxious to try the recipe, but want to print it out because I make notes as I go, and add any adjustments or additions I make….
Thanks a bunch!
It was probably just a glitch, because I hit the print button now and was able to print the recipe. Hopefully if you try it again now it will work.
I’ve made this twice. First time I followed it as written. The rice was mushy and the sauce was too bland for us (we love Thai food).
Second time I added extra peanut butter and fish sauce. I also cooked the components separately. I cooked the rice as I normally would in an Instant Pot (rinsed the rice, equal parts rice and water, cooked for 8 minutes). I cooked and shredded the chicken and mixed it with the sauce and served it on top of the rice. Everyone loved it that way.
Next time I plan to cook cellophane noodles instead of rice and double the sauce. I’ll add in some chopped vegetables the last few minutes so they’re tender-crisp.
That’s the great thing about recipes, you can use them as inspiration to get creative and adjust them to meet your family’s preferences. Thanks for sharing with us how you made the recipe work for your family.
I left my comment but there was one thing I forgot to mention. I cooked the rice separately. I cooked the chicken or beef for 10 minutes in the instant pot and vented. I shredded the beef. mixed all other ingredients is a small bowl with the beef. I was not comfortable cooking rice in Instant Pot.
That’s the great thing about recipes – you can modify them to fit your needs/wants. Thanks for commenting.
I agree with that decision. I followed the recipe to the letter and my rice was too mushy first my taste. Next time I’ll cook the rice separately.
It was perfect! I loved the different flavors
I’m so glad you liked it! Thanks for letting me know.
I loved this recipe but it is too spicy for me. How would I tone it down as I would like to make it again? Delete the sirrachi?
Yes, try it without the sriracha, that should tone down the spiciness.
Perfect for my Thai food cravings!
The first few times i made this recipe it came out great. Now all I get is a burn error. I follow the recipe exactly. Any suggestions for avoiding burning?
I’m the same way, honestly I feel like I’m losing my mind. The first one or two times we made this we loved it, but now every single time it burns horribly and it’s basically impossible to finish. It gets multiple burn errors and never pressurizes. We have tried everything: cooking the chicken in a normal pan, putting in broth before the rice, putting the chicken on the bottom. Absolutely every time, it *roasts* the rice on the bottom layer and triggers a burn warning within a few minutes.
Not sure if anyone has any ideas but it drives us crazy, because this was one of our favorite recipes and now we can’t cook it anymore 🙁
So I would like to start off with I went with the recommendations off of the comment section and they were WAY off. I’m wondering if these posters know how to use the natural release on the instant pot? If I had used the suggested 2 cups of broth it would have been perfect. All the flavours were there. I used the natural release correctly and with only 1 cup of broth my rice came out cooked but super pasty. I will attempt this again but go by the original recipe. Please, please, please before you make a negative review learn how to use your cooking devices.
I love this recipe! It has turned out perfectly over and over again. Of course we all tweak a little and I prefer to cook my rice on the stovetop and reduce the broth to one cup. Many times I will double the sauce as well. With our leftovers we add coconut milk and tom yum broth, cook some vermicelli and chop up veggies and voila—a delicious Ramon bowl. This recipe resides in the front of my recipe box as a fave. Thank you!
Flavour is good but I’m confused. Usually rice in the instant pot works best with 1:1 water/broth and rice. This recipe does not work well with a 2:1 ratio. The water or broth isn’t the only liquid either. Sauce adds another 2/3 cup. It’s goopy and sticky. Hopefully readers will look to the comments first before trusting this recipe and wasting their time and ingredients.
This was delicious. I did deglaze with the broth, added rice, and put chicken and sauce on top. Perfect!
I don’t know what went wrong here but this did not turn out for me. I followed the recipe exactly and it left me with very soggy rice and very dry chicken that I couldn’t shred. I did try the sauce and that was great, so I think the flavor is there. But it was basically inedible based on these cooking instruction. You win some, you lose some.
My mom made this recipe for us and it became a favorite. But I have missed it since I have been in college with no insta pot. Is there anyway I can make this without one?
You sure can! The easiest way is to saute the chicken breasts in a skillet and add all of the sauce ingredients and 1/2 cup of the broth. Cover and simmer until the chicken is cooked through. Meanwhile, in a separate pot, make the rice according to package instructions but using broth instead of water (for extra flavor, otherwise water is fine). When both are done, spoon the rice into a bowl and add a generous serving of the chicken and sauce. Stir to combine and garnish as desired!
This was awesome!!! My family was mad we didn’t have enough leftover for lunch the next day! Making again 2 nights later and making more this time!
I was really nervous about trying this recipe after reading all the reviews. I made some adjustments based on the comments and it came out just right! 1. I used only 1 cup of broth to the 1 cup of rice. There is already additional liquid in the sauce and it turned out to be exactly the right amount of liquid. 2. I seared the chicken in a separate pan instead of in the Instant Pot to avoid the “burning” of the pot /rice mentioned in the comments. I still got a tiny spot of burned rice the size of a nickel but nothing major. 3. Make sure to use the NATURAL RELEASE and not the quick release. It needs that extra time to thoroughly cook the rice. My super picky husband gobbled it up so we’ll be making it again!
Thanks for taking the time to comment and for the detailed info about how you prepared it! I’m glad you liked it and I’m sure your comment will be helpful to others.
Wish I would have ready this before I cooked mine. It tastes great but the rice is mushy. I will cut the broth to 1 cup next time. Thank you.
Can you adjust the recipe for frozen chicken breasts?
Unfortunately, I typically have bad luck cooking frozen chicken and rice together in any recipe since it usually results in mushy rice. The rice simply gets overcooked, plus frozen breasts add moisture to the dish. You’d be better off making the rice separate (either on the stove, a rice cooker or before the chicken in the Instant Pot).
Hi there, just curious does your insta pot ever burn the rice? We normally use jasmine rice with the recommended rice to water ratio and it always burns. Any suggestions or advice is appreciated! It’s one of our favorite recipes 🤤
Hm, I haven’t had that problem with this recipe but it might be that some chicken bits are stuck to the bottom of the pot and end up burning when you begin the pressure cooking. Or perhaps that the broth isn’t penetrating to the bottom quickly enough. Try adding a little of the broth to the pot after cooking the chicken and using a spatula to scrape up any chicken that has stuck to the bottom. Then add the rice and remaining ingredients as instructed. Hopefully that helps.
Made this for my partner tonight and we both loved it! Definitely going into our regular rotation. Thank you so much for sharing!
Love the recipes on this website but CANNOT STAND how many ads there are. I understand that is how the website can make a profit but this site is waaaaay ridiculous with the amount that pop up. I can’t even scroll past one recipe without one interrupting what I’m reading. I love the content, but I would recommend cutting the amount of advertisements there are on this website.
Thanks for the feedback Shelby. I definitely don’t want to provide a bad user experience when you’re spending time on my site. Going to have a chat with my ad provider to see if we can strike a better balance. Thanks again!
This recipe was horrible…the proportions are off…not sure how others cooked it and it came out correctly….I followed it to a T and it came out soupy and the rice was uncooked!! Will not be using this site again….sorry
No need to be sorry. Everyone’s experience and opinions are different. I’m sorry it didn’t turn out for you. I hope you find other sites and recipes that suit your taste better. Thanks for taking the time to share your feedback.
I added 2 cups of rice along with 2.25 cups of brother and it still came out soupy. I don’t understand how the original recipe can call for 1 cup of rice to 2 cups of broth… isn’t that too much water? When I make rice it’s a 1:1 ratio for chewy single grain rice… I wa sad when it came out soggy… what did I do wrong? What about the pressure valve that I had to turn it to seal?
I think it depends on what kind of rice your making. Typically the recipe ratio is correct. Maybe you were minute rice.
Can I double this recipe? What adjustments need to be made to double?
Yes! You can double the recipe. You don’t need to make any adjustments other than to double all of the ingredients. Just make sure that after you’ve added all of the ingredients, your inner liner isn’t filled past the max fill line.
I love this recipe but modified it slightly. I use chicken thighs and I cut it into bite sized pieces and then sauté and drain the excess liquid from the pot before adding the rest of the ingredients. . I use all the ingredients according to the recipe though I tend to put more garlic and ginger in it. I cook it on high pressure for 10 minutes and then quick release. My 3 year old loves this dish, thank you for sharing.
My family loves this recipe and everyone enjoys being able to pick their own toppings. We have made it at least 3 times. I recently started counting macros and I see the nutritional information listed, but I don’t see a serving size? do you have that information? Thanks!
Just curious how you would modify this recipe if using brown rice instead of white?
I would cook the rice separate. Brown rice takes longer to cook so in order to cook the rice through, the chicken will end up overcooked.
This looked so good and I followed your recipe exactly. No where in the recipe did it say to clean the pot after sauteeing the chicken. I would have sauteed the chicken in my cast iron. I also got the burn message. This has never happened to me. And I have been cooking in my instant pot for a while now. Guess it has to happen at least once. I am so disappointed. The sauce is delicious. But had to order in. I did some research and I guess things burn when there is high sugar in the recipe. Other than that I have no idea what I did wrong.
Thanks for sharing! Does it keep long?
It’s actually really good the next day since the flavors settle in even more. Like most leftovers, these will last 3-4 days in the fridge. A lot of readers use this as a meal prep idea for lunch. They make it according to the directions in the post then package in individual portions that they store in the freezer. Just move it from the freezer to the fridge the night before you plan to bring it for lunch. 🙂
This looks so good! This would be a good lunch meal prep!
I love this recipe! I have made it probably 5 times now and every time it is great! So simple and yummy! Thanks!
The sauce is delicious but only made it once because I got the burn message and had to finish it in the oven. How did you keep it from burning since you have made it 5 times????
I’ve made this quite a few times too but…
1) I don’t brown the chicken first since I normally use frozen chicken breasts (it is a little longer cook time because they are frozen).
2) I don’t put the rice in the pot (I make instant rice on the stove) simply because I prefer to eat the dish without rice, but my family eats the chicken and rice together.
I just put the chicken and sauce in the instapot along with the broth. Turns out great. I’m actually going to serve this with lettuce (for lettuce wraps) next time. I love eating this chicken as a ‘tacoish’ salad/bowl too…with shredded cheese, sour cream and sometimes avocado.
Followed the recipe exactly for dinner tonight and it was soupy and ended up being too much liquid. It was a Thai rice soup. I tried hitting sauté to evaporate some of the liquid but the rice still ended up being coated in the thick sauce and it wasn’t tender as rice should be. It was not eatable. I would halve the chilli sauce. Maybe that could make a difference!
Total mush. Followed recipe with 2 cups broth. Good flavor, rice was a disaster.
I am making this recipe a second time because my husband and I liked it so much! Last time we steamed broccoli separately on the stovetop to incorporate as well. Is there a way I can cook the broccoli in the instant pot with the rest of the meal?
Broccoli will be way overcooked if you add it with the other ingredients, but you can add it at the end and then return the lid to let it steam inside the pot on top of the other ingredients for a few minutes.
I want to serve this with Coconut Rice….how much liquid should I leave out if that’s my plan?
Hi Cam, I have never cooked coconut rice before so I hate to even guess. I’m sorry I don’t have a better answer for you!
Turned out amazing!!! Just would have doubled the rice and I only used 2 chicken breasts -a new family favourite ❤️
I see onions in one of the pictures, but see nothing about onions in the ingredient list. So when would you add those I ? Thanks 🙂
You have a good eye! My original version included a step where I sauteed onions after the chicken and before adding the rice to the pot, but based on the number of people who had burn issues, I deleted the step. There’s so much flavor from the other ingredients, I never missed the sauteed onions, plus the dish is easier to prepare. To answer your question though, if you want to add them, sautee them until translucent after you’ve browned the chicken and before adding the rice and other ingredients.
His recipe was delicious! I did not get the bURN warning. After browning chicken, you must clean out the bottom of pot thoroughly. If there is even a little bit of stuff in bottom of pot left from sautéing it browning, then you will get the burn warning. The only modification I made was using low sodium soy sauce and only using 2tbsp instead of 3.
This was excellent and really fast. My rice came out a bit gloppy but I think it was one off two things. My sweet chili sauce was a bit watery so it could have been that or that I forgot to move the valve to pressure for several minutes so it may have been over cooked. Regardless, I will make it again. The crispy veggies add a great crunch. May try adding crunchy won ton’s as a topping too.
My family LOVES the taste of this recipe. I wanted to add a couple notes on our experiences.
-Remember that if you measure your rice with the measuring “cup” that comes with rice cookers (and I think even my instant pot came with one…I don’t know, somehow I have 3 of those clear plastic rice cups in my home..) make sure you measure your liquid/broth with those cups as well…because they are significantly smaller than standard size cups! Or use regular measuring cups for both the rice & liquid!
-My family likes a higher rice to chicken ratio. (In my 8 qt instant pot), We double the rice, liquid, & sauce ingredients, but keep the chicken amounts the same. However, this makes it so it gets the burn code. I let it keep cooking, and usually by the time the Instant Pot actually turns off because of the burn code, everything is cooked through (though I usually use chicken thighs, so it may cook quicker than with breasts. If I do breasts, I will probably cut them so they aren’t very thick)…and we get a burned layer of rice at the bottom that we avoid until it’s time to wash the pot…lol. The recipe tastes SO GOOD, and we really want that extra rice, so I put up with this!
– I borrowed the suggestion from another commenter about sautéing some stir-fry veggies in the pot, setting them aside, and adding them at the end. This is delicious & makes the meal feel healthier & more balanced to my family’s preferences.
-The cole-slaw (shredded cabbage & carrot) bagged mixes make a great easy crunchy topping. We also like any other greens we have on hand…a bit of arugula or spinach. And we spice our individual servings up with Thai dry spice mix we keep on hand.
This recipe sounds great but comes out as a flop! It burnt the bottom of the pot! It was a soupy mess too! Had to order in as everything was ruined! Something is definitely missing in this recipe!
Hi Rachel, I’m sorry yours didn’t turn out. This is my most popular recipe and is many people’s favorite. I’m not sure went wrong with your batch, but I hate that your dinner was ruined. If you can give me more details (e.g. brands of the ingredients you used), it can guide me to add details to the recipe to help others avoid the same outcome.
Burn burn burn! Followed the recipe exactly using 2 cups of broth in 8qt pot. When set to high pressure it started to burn the rice within minutes. We turned it off, moved the food, cleaned the pot of burnt stuff, added a lot more broth, and restarted. Another burn. We baked it in the end. Great flavors but something amiss.
Hi! This was my first instapot recipe; and I had mixed results. The chicken was dry, but the rice was really soggy/ mushy. Flavor was great! Im hoping to learn a little more about cooking times with the instant pot. I started out by stirfrying some veggies beforehand on the saute setting and set that aside, then browned the chicken and followed the rest of the recipe. I cooked on high pressure for 10 then did a natural release while it was in the keep warm setting. After 25ish minutes waiting for the natural release I turned it to off. Then it released within 5 minutes. The rice was very liquidy. Some of the chicken was salvageable, but one of the beasts was so dry I couldn’t use it. Any suggestions for my next time? My husband loved it, but Id like to solve the mushy rice and dry chicken.
Tried this recipe and we also had quite a bit of broth left. We drained what was left in the pot and ate it. I just saw the sodium percentage per serving and no wonder it’s so tasty! Will definitely have to try and reduce some of the liquids and salt.
If I use frozen chicken for this, do I need to adjust the pressure cooking time? Thanks! Excited to try this!
If you want to use frozen, choose tenderloins or small breasts that will cook faster. The pot will take longer to come to pressure and the frozen chicken will release extra liquid so you may want to reduce the liquid by 1/4 cup to prevent the dish from being too mushy. I would not increase the cook time because the rice will likely overcook and get mushy and you’ll already have a longer total cook time due to the slower pressure building phase.
Is there a reason to take the chicken out and add the sauce to it outside the Instant Pot, rather than just continuing to add all of the ingredients to the Instant Pot?
The chicken has to come out so the rice can go on the bottom. Also, it’s easier to make sure the chicken is coated in the sauce when you mix them together outside the Instant Pot. However, that makes a very small difference in the overall outcome. So, if you want, I guess you could remove the chicken to add the rice, then replace the chicken and pour the sauce ingredients over the top.
I made this tonight but used a ginger-orange stir fry sauce that I had on hand. I also didn’t have the fish sauce. I love the way it came out and will definitely be making this again!
This was really good ! I made some alterations – but still super yummy . Have no fear if you don’t have fish sauce on hand , I didn’t use it and it was still a success . Also I used only 2 chicken breast and it was still plenty of chicken . Use 4 if you want a lot of meat . I was concerned with the amount of broth to rice but the consistency was nice . It’s more of like a sticky rice consistency – and who doesn’t love that ?? Thanks for the great recipe !
Could you cook this in the instant pot without the rice (I eat low carb) and serve it over cauliflower rice ?
Thai food is a favorite for sure
Absolutely. Just reduce the liquid to 1/2 cup of broth (or 1 cup if you want more sauce).
Hey! Love this recipe. Looking to pre make a few and freeze them so I can just pull it out of the freezer and put it in the instant pot. Do you think this would work? Should I still sear the chicken before freezing everything or just put the raw chicken in the feeezee? Thanks!
Hi Kassondra, thanks for the question. Do NOT sear the chicken first. And if you are going to go straight from the freezer to the Instant Pot, make sure to start on saute to melt some of the liquid first so that it can come to pressure.
I would love to try this recipe but don’t have an Instant Pot. Can you suggest another way of cooking this dish. Many thanks, Sue
Hi Sue! You could easily convert this recipe for a slow cooker instead. Just omit one cup of the broth. Cook on high for 3-4 hours or low for 5-6 hours.
Is this recipe for a Mini or 6qt
6 quart (also works in the 8 qt). It will be WAY too much to fit in a 3 qt. Halve the recipe if you want to use the smaller IP.
This recipe was so delicious, thanks so much for sharing! I made this with chicken and loved it but I was wondering if you have recommendations on instant pot settings if I were to make it with a 3 pound chuck roast. Thanks again!
This was delicious and so easy to make! I used 3 chicken breasts which I cut in half before searing. I used 1 tablespoon of coconut oil instead of olive oil. Once the chicken was browned I scraped the bits off the bottom of the pot. I added the 2 cups of broth, then the cup of rice then the chicken and then poured the sauce over everything. It cooked on high for 10 then natural release took about 20 minutes. Rice came out great, not mushy at all. I added extra veg to my bowl (lightly sautéed shredded cabbage, matchstick carrots and red onion) and also made zoodles. I left out the Sriracha for the kids sake but added it to my own bowl. Whole family loved it! Thanks
Hi Lori! I’m glad you liked the recipe. Thank you so much for your detailed feedback! It’s super helpful to have others share their tips and variations. I really appreciate that you took the time to come back and comment.
This dish is amazing. It is the first one I have tried in the instant pot. I also deglazed the pan before I put the rice and the other ingredients. Looking forward to using the instant pot many more times.
I’ve made this several times now and I just had to come and tell you how much my family with 2 teenage boys love it! They’d love to have it once a week! Thanks so much for a great recipe.
I did want to say that I switch up the order when putting food back in the pot. After searing the chicken I remove it and pour in about half of the broth and deglaze the bottom of the pot until all of the bits are up. I then add the rest of the broth, stir in the rice and add the chicken and the sauce on the top, not stirring again. I haven’t had a Burn notice issue. Thanks again!
Not sure what I did wrong. I got the dreaded burn message shortly after the pot came to pressure. I took everything out, completely scrubbed the pot, and restarted. This time the pot came to pressure and cooked for about five minutes before the burn message appeared again. We ended up throwing out the rice but luckily the chicken wasn’t burnt and was cooked to temp. The flavor was fantastic. I would like to try this again. Any ideas of what might have gone wrong? I do have the 8 qt pot. Should I have adjusted something.
I just did the chicken in the instant pot and made the rice how i normally do, in a separate rice cooker, to avoid the mushiness problem. This is definitely a 5 star chicken recipe, so just avoid doing the rice in the same pot; rice is so easy to make on it’s own and cooks about the same time as the chicken so it doesn’t add extra time.
I put in 4 boneless/skinless chicken thighs, browned it, added the sauce (I didn’t add any broth at all, and I added a tablespoon of thai hot chili sauce to make it a little spicier, and I didn’t have ginger or lime juice or any of the garnishes). I definitely don’t think it needs the broth without the rice, the sauce was enough on its own.
I cooked on “meat/stew” setting for 16 minutes with natural release. The chicken came out so tender and flavorful, and I just dumped it over the rice and drizzled the extra sauce onto the rice. My husband loved it! Definitely will make again.
Thanks so much for sharing your feedback and ideas!
Just wondering if this recipe would still be good if you froze it after it has been made?
Yes! Since my kids often find this too spicy, I freeze leftovers in lunch-sized portions and use them as homemade freezer meals. I microwave mine for 5 minutes and then let them stand for 1-2 minutes before eating.
I just tried this the other night. The Rice came out super flavorful, but the chicken was beyond bland as all the sauce, and flavor went right into the rice when I put everything in the pot. Did I miss a step somewhere to marinade the chicken? The part int he directions that say to put the chicken in a glass dish with the sauce and then immediately pour everything into the cooker seemed odd. Like was the chicken supposed to sit int he sauce for a bit?
In my original instructions, I did let the chicken marinate for a while in the fridge with the sauce but it was pointed out to me that this is a serious health risk since chicken should never sit like that once it’s been browned. That’s why the directions now call for it to be immediately be added to the pot. Yes, less flavor makes it into the chicken this way, but it’s much safer.
the hardest thing for a successful dish is to find good ingredients. Now in large and well-stocked supermarkets there is almost everything, but in case you did not, you can try them in organic shops and oriental shops.
Well this went straight into the trash. I think the recipe is incorrect and it actually doesn’t match with the video provided. 1. The video show this pot being opened two times and broth being poured in, but in he recipe it states to pour both cups in at once. 2. After the 10 minutes and the natural pressure release I open d the pit and it was still full of liquid. 3. I had it go longer with no avail, and I’m pretty sure it’s due to to much liquid. I believe 1 cup will do the job, not 2
Hi Jess, I’m not certain why your results were so different. This is one of my most popular recipes and most people love it. The video definitely adds the broth all at once as it was prepared exactly following the instructions in the post. I’m sorry yours didn’t turn out.
I just watched the video again and you’re right, I wonder if the video glitched while I watched it. I saw others notes it was too much liquid as wel. Followed exactly to video, natural release. It came out literally like slop and I had to throw it away and order take out :/
Hi Jess, I’m really sorry yours didn’t turn out, because I totally understand the frustration of looking forward to dinner and having it ruined, then having to find another solution when you’re already hungry and it’s dinner time. The original version of the recipe called for more liquid and based on the comments (I think) you are referencing, I did reduce the liquid in the recipe a while ago. I will definitely take your feedback into consideration and watch for other comments that echo your results to see if further adaptations need to be made. I truly appreciate the input and the time it takes to come back and leave it. Thank you!
I actually had the exact same results. The chicken came out really well, but it was still under a good amount of liquid and the rice turned to total mush. I basically just ate the chicken, which was perfectly fine and tender. Not sure what I messed up here, if anything. I think I’ll take another comment’s suggestion of trying this with chicken-only (minus the broth) and using my Zojirushi for the rice, since it nails that every time.
Even with just two cups of broth, I ended up with a lot of liquid ):
I think I could easily add two cups of rice, instead of one.
I sauteed after to evaporate most of it, so it wasn’t so bad.
Apart from that, it turned out yummy!
I have a few questions.
First, if I wanted to do 1.5 cups of rice instead, how much broth should add to it? And do I need to increase the cook time?
Also, can I use raw cut up cubes of chicken breast instead of whole pieces? Will that affect the cooking at all?
If you increase the rice by half a cup, increase the broth in equal quantity (so add another half cup). If you cut up the chicken before cooking, it will cook much faster. Unfortunately, the rice might be undercooked if you set the time for less than 10 minutes. I recommend adding the breasts whole to avoid overcooking the chicken or undercooking the rice.
After reading comments, I wanted to leave mine! First, and most importantly, the flavors in this were DELICIOUS.
My only “complaint” was that using 1 cup of brown long grained rice and 2 cups of broth was too much liquid for us. But, brown rice can be a bear. 😉 We mixed it together, and then put the chicken on top — the chicken and rice were cooked perfectly. Maybe that step of mixing the rice & broth was necessary, who knows? I’m new to the Instant Pot, and this will be made again.
Since it was soupy, we’re making some fresh rice tonight to stir in……. and wah-la! A second night of husband and toddler approved dinner with the same meal!
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!
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!
Do you have the nutritional information (i.e.: calories, protein, etc.) for this recipe? TIA
Hi Teri, I’ve added the nutritional information for this recipe. Let me know if you have any questions about the info.
Perfect! Thanks for the quick response, I can’t wait to make these!
Can I make this without rice?, would sauce be the same?
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.
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. 🙂
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.
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
Hi John, you can use water. Personally, I use chicken broth. Vegetable broth also works but has a different flavor. It just depends on what you like. 🙂
Perfect Recipe! Everything was just right as written. Thank you.
So glad you enjoyed it! Thanks for sharing your feedback!
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!
Made this tonight with jasmine rice and 2 cups of broths- it came out awesome. Loved it!
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!
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.
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!).
Thank you for taking the time to answer! 🙂
Trying to figure out what to do with the peanut butter… eat it while the rest is cooking?
LOL. One reader mentioned she added it to the sauce before pressure cooking and really liked the flavor so I added it as an optional ingredient.
Oops, I should have seen this comment first…
I just added it to the actual recipe card to avoid confusion for future readers that way they don’t have to read all the comments to find the answer. 🙂
I tried this recipe tonight and it turned out terrific.
Do you know how many calories?
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.
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.
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!
It came up BURN and would not cook.
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?
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).
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?
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?
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!
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.
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?
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.
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!
How do we adjust cooking time in manual mode?? My instant pot pot manual mode defaults to 30 minutes.
On the display panel are a minus sign and plus sign. Press the minus sign to decrease the time to the correct time.
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
Would using long-grain brown rice work?
I think a specific breast size would be helpful! I use Zaycon chicken, and those breasts average a pound or more each!
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.
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.
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!
Hi, I’m curious as to what to do with the peanut butter. Do you put it in the sauce? Thanks!
The peanut butter is optional but if you’d like to include it, just combine it with the other sauce ingredients. Mix well and pour over the chicken before cooking.
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!!
I’m so glad! Thanks so much for taking the time to leave your feedback too since it’s really helpful to me and to other people who want to try the recipe.
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?
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!
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.
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.
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!
I’m so glad you liked it! And the peanut butter and bean sprouts are great additions! I’m going to add a note to the recipe to list those as optional ingredients.
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
I’m so glad you liked it! Thanks for taking the time to come back and comment!
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?
Leaving the sriracha out will definitely cut the spice. You can always add it after serving for the adults so you don’t miss the flavor.
Thank you, I will try that! 🙂
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!!!
Thanks for the feedback. I’m glad you liked the flavor and I’m sure other readers will benefit from your feedback on the liquid.
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
I’m so glad!! I love hearing feedback like this because dinner time is such a STRUGGLE for so many of us. Thank you so much for your comment!
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.?
I’m so glad!! Thanks for taking the time to come back and let me know. I’m in love with my IP too. I no longer groan when I think about making dinner.
Your instructions call for white rice, is that long grain white or short-grain? What are the instructions for long-grain white rice?
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/.
Hi there! Wondering,,,I doubled the recipe….should I see the broth at 2cups with 2 cups of rice?
darn…I guess I have to guess! Doing it now!
I just responded to your first comment. Sorry, it’s dinner prep time here too so I wasn’t at my computer to see your question when it came in.
You’ll need more liquid than that for 2 cups of rice. You should use at least 3 cups. If you’re doubling all the ingredients, closer to 4.
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)
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?
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.
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.
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!
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.
The rice is a one-to-one ratio. 12oz rice, 12 oz water. Do I reduce the broth to 1 or two cups? Going to make this tonight with a spiralized eggplant and chopped ERs.
I would reduce to one cup.
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!
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!
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?
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.
How would I make this in a slow cooker?! I do not have an instant pot.
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.
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.
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.
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?
Hi Holly, for my measurements, I use traditional measuring cups so when I say 1 cup of rice, I use a regular dry measuring cup and for the water I’m using a liquid measuring cup. I hope this clarifies!
Yes it does clarify. Now I just might give this recipe a try. Thank you for your prompt reply.
My pleasure. I hope it turns out for you. I’d love for you to come back and give me feedback after you’ve made it. Have a great night!
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!
Hi Megan, with only 2 breasts halve all of the ingredients. You shouldn’t need to adjust the cook time though since the cook time will automatically be shortened since it will come to pressure much faster. I hope this helps!
Thanks so much for your reply!!
10 minutes was way too long for the rice. Complete mushy mess.
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.
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!
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?
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.
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?
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).
Thanks! Makes sense – it did have a good flavor though!
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?
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.
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!
Hi Tanya, I’m glad you liked the recipe! Thanks for taking the time to leave a comment and share your feedback.
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?
Yes, this recipe will yield you 4 adult-sized servings. I hope you enjoy the dish! It’s one of my favorites.
Thanks for this recipe! Will I be able to make it with brown rice?
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.
Wish I would have seen your comment before I wasted all the ingredients on the original method
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.
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!
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?
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!
natural release? How long is that?
Natural release usually takes 10-15 minutes for this recipe. You’ll know it’s complete when the pressure gauge is completely down.
The dish came out delicious! I suggest using toasted sesame oil instead of olive oil.
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?
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.
Thanks for your quick response! I’m excited to try it out.
Your recipe does not specify high or Low pressure for Manual on the Instant pot.
High pressure. I will add that now to the instructions to make it clearer. Thanks Brenda!
Do you if it’s possible to adjust the recipe to make it without the rice (in other words, just cook the chicken with the marinade)? I’m going paleo and would be using cauliflower rice, which wouldn’t cook the same as traditional rice in the instant pot. I made this recipe before with normal rice and absolutely loved it, so it would be awesome if I could still have this delicious meal while I’m paleo 🙂
Hi Hannah! You can definitely make this without the rice. Reduce the broth to just 1/2 cup and reduce the cook time to 5 minutes. If the sauce is too thin, you can use some tapioca flour to thicken it up (paleo-friendly).
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.
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.
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…
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.
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.
My rice is hard. Trying to cook it some more 🙁
Hi Chamara, I’ve been unable to pinpoint why the results with this recipe are so vastly different. Some insist the time is too long and leads to mushy rice, while some have undercooked rice and most people have no trouble at all. You didn’t by chance use brown rice, did you? It takes much longer to cook. If you can give me details (e.g. type of rice and brand plus any changes you might have made to the recipe as given), it can help me identify patterns and add useful information to the recipe.