3.71 from 331 votes
Instant Pot Thai Chicken Rice Bowl
Servings: 4
Calories: 343 kcal
Author: Wondermom Wannabe
  • 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
  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.
Recipe Notes

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

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.