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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 Instant Pot chicken recipe is a fan favorite among my readers.

a collage of chicken and rice in white bowls next to black chopsticks on a white counter with title text reading Instant Pot Thai Chicken Rice Bowls

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 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.)

raw chicken breasts in an instant pot

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

chicken breasts being browned in an instant pot

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.

sauce in a glass measuring cup on a white counter

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

sauce being poured from a glass measuring cup onto chicken breasts in a glass baking dish

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.

rice, chicken breasts, and sauce in an instant pot

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:

cooked rice, chicken breasts, and sauce in an instant pot

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 in two white bowls next to black chopsticks on a white counter with garnish and limes in the background

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

Wondermom Wannabe
Super simple and super delicious!
3.78 from 433 votes
Prep Time 30 mins
Cook Time 10 mins
5 mins
Total Time 45 mins
Course Dinner
Cuisine Thai
Servings 4
Calories 477 kcal

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
 

  • 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.

Notes

Weight Watchers Freestyle = 7 Points Per Serving with 4 Servings, Skipping Peanut Butter

Nutrition

Calories: 477kcalCarbohydrates: 31gProtein: 52gFat: 15gSaturated Fat: 3gCholesterol: 145mgSodium: 2027mgPotassium: 905mgFiber: 1gSugar: 17gVitamin A: 318IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Keyword easy dinner, instant pot, thai chicken rice bowl
Tried this recipe?Let us know how it was!

Instant Pot Thai Chicken Rice Bowls in two white bowls next to black chopsticks on a white counter with garnish and limes in the background

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 in a red bowl

Instant Pot Chicken Taco Bowls

instant pot Hawaiian chicken bowls in a white bowl on a wood table

Instant Pot Hawaiian Chicken Bowls

instant pot chicken broccoli and rice in a white bowl on a green and white striped cloth

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

 

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories:

 Genuine Instant Pot Stainless Steel Inner Cooking Pot - 6 Quart Genuine Instant Pot Sealing Ring 2-Pack - 6 Quart Red/Blue Genuine Instant Pot Silicone Lid 5 and 6 Quart Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Fits 6, 8 Qt Pressure Cooker Hatrigo Steamer Basket for Instant Pot Accessories 6 qt [3qt 8qt Avail] fits InstaPot, Ninja Foodi, Other Pressure Cookers, Strainer Insert for Insta Pot Ultra, Silicone Handle, for Instant Pot 6 Qt Aozita Stackable Steamer Insert Pans with Sling for Instant Pot Accessories 6/8 qt - Pot in Pot, Baking, Casseroles, Lasagna Pans, Food Steamer for Pressure Cooker, Upgrade Interchangeable Lids Aozita Multipurpose Stackable Egg Steamer Rack Trivet for Instant Pot Accessories Aozita Silicone Egg Bites Molds for Instant Pot Accessories - Fits Instant Pot 5,6,8 qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid, Sous Vide Egg Poacher

 

 

229 thoughts on “Instant Pot Thai Chicken Rice Bowls”

    • 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.

      Reply
  1. 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.

    Reply
  2. 5 stars
    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!

    Reply
    • 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.

      Reply
  3. 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.

    Reply
    • 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. 🙂

      Reply
    • 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????

      Reply
      • 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.

        Reply
  4. 2 stars
    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!

    Reply
  5. Greetings!
    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?

    Reply
    • 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.

      Reply
    • 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!

      Reply
  6. 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 🙂

    Reply
    • 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.

      Reply
  7. 5 stars
    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.

    Reply
  8. 5 stars
    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.

    Reply
  9. 5 stars
    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.

    Reply
  10. 1 star
    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!

    Reply
    • 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.

      Reply
  11. 3 stars
    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.

    Reply

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