Instant Pot Thai Chicken Rice Bowl
These Instant Pot Thai Chicken Rice Bowls are packed with traditional Thai flavors and unbelievably easy to make.
NEED MORE INFO? Scan the QR code to go to the online recipe.
Servings: 4
Calories: 478kcal
Equipment
- Instant Pot
- Glass baking dish
- Liquid measuring cup
Ingredients
- 2 tablespoons olive oil
- 4 chicken breasts (about 2 pounds)
- 1 cup uncooked long-grain white rice
- 2 cups broth
- 1 tablespoon peanut butter optional
- ½ cup sweet chili Thai sauce
- 3 tablespoons soy sauce to taste
- ½ tablespoon fish sauce
- ½ tablespoon ginger minced
- ½ 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.2 tablespoons olive oil
- Sear the chicken breasts for 2-3 minutes on both sides to seal in their juices. Remove to a glass baking dish (and turn off the instant pot).4 chicken breasts
- 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.½ cup sweet chili Thai sauce, 3 tablespoons soy sauce , ½ tablespoon fish sauce, ½ tablespoon ginger, ½ tablespoon garlic, 1 teaspoon lime juice, 1 teaspoon Sriracha or hot sauce, 1 tablespoon peanut butter
- 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.1 cup uncooked long-grain white rice
- Add the broth and secure the lid.2 cups broth
- 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.cilantro, shredded zucchini, shredded carrots, bean sprouts, peanuts
Video
Notes
Weight Watchers Freestyle = 7 Points Per Serving with 4 Servings, Skipping Peanut Butter
Recipe FAQs
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).
If my kids don’t like spicy food, how can I adjust the recipe to make it less spicy?
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.
Can this recipe be doubled? What adjustments need to be made?
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.
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.
Nutrition
Calories: 478kcal | Carbohydrates: 31g | Protein: 52g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2026mg | Potassium: 918mg | Fiber: 1g | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg