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.

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.)

Instant Pot Thai Chicken Rice Bowl
Servings: 4
Calories: 343 kcal


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 option


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.

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