Instant Pot Thai Chicken Rice Bowl
Super simple and super delicious!
Servings: 4
Calories: 477kcal
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.
Video
Notes
Weight Watchers Freestyle = 7 Points Per Serving with 4 Servings, Skipping Peanut Butter
Nutrition
Calories: 477kcal | Carbohydrates: 31g | Protein: 52g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 2027mg | Potassium: 905mg | Fiber: 1g | Sugar: 17g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg