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Instant Pot Thai Chicken Rice Bowl

Super simple and super delicious!
Course Dinner
Cuisine Thai
Prep Time 30 minutes
Cook Time 10 minutes
5 minutes
Total Time 45 minutes
Servings 4
Calories 477kcal
Author Wondermom Wannabe

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: 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