Instant Pot Thai Chicken Rice Bowl
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I found that I had a lot of Thai ingredients on hand and it was the perfect time to whip up another Instant Pot treat: our Instant Pot Thai Chicken Rice Bowl entree was born!
This is a nice blend of chicken, rice, veggies and a zippy sauce that makes for a treat for the senses. I had a lot of fun learning the secrets to Thai cuisine thanks to Jeda and Mint. Seriously, I wouldn’t have ever bought fish sauce without them, LOL!
While this isn’t the traditional pan fried treat, it saves time by using the Instant Pot!
Thai Chicken Rice Bowl
You will need:
2 Tbsp. olive oil
4 chicken breasts cut in half to be thin
1 cup uncooked long-grain white rice
2 cups chicken broth
1/2 cup sweet chili Thai sauce
3 Tbsp. soy sauce
1/2 Tbsp. fish sauce
1 Tbsp. ginger minced
1 Tbsp. garlic minced
1 lime juiced
1 tsp. Sriracha
Cilantro garnish
Shredded carrots garnish
Peanuts garnish
Directions:
Select the saute setting on your instant pot and add the olive oil.
Sear the chicken breasts for 2-3 minutes.
Place to the side.
In a bowl add the sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, Sriracha, and stir to combine.
Place the rice in your Instant Pot and add the chicken on top of the rice.
Now pour sauce over the top.
Add the broth into the pot and secure the lid.
Select the manual pressure setting on HIGH and set the timer to 10 minutes.
Once it is cooked allow it to natural release.
Remove the chicken and shred it with two forks.
Place the chicken back in the pot and stir to combine with the rice.
Garnish with cilantro, shredded carrots, and peanuts.
ENJOY!
Print off our Instant Pot Thai Chicken Rice Bowl recipe here:
- 2 Tbsp. olive oil
- 4 chicken breasts cut in half to be thin
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup sweet chili Thai sauce
- 3 Tbsp. soy sauce
- 1/2 Tbsp. fish sauce
- 1 Tbsp. ginger minced
- 1 Tbsp. garlic minced
- 1 lime juiced
- 1 tsp. Sriracha
- Cilantro garnish
- Shredded carrots garnish
- Peanuts garnish
- Select the saute setting on your instant pot and add the olive oil.
- Sear the chicken breasts for 2-3 minutes.
- Place to the side.
- In a bowl add the sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, Sriracha, and stir to combine.
- Place the rice in your Instant Pot and add the chicken on top of the rice.
- Now pour sauce over the top.
- Add the broth into the pot and secure the lid.
- Select the manual pressure setting on HIGH and set the timer to 10 minutes.
- Once it is cooked allow it to natural release.
- Remove the chicken and shred it with two forks.
- Place the chicken back in the pot and stir to combine with the rice.
- Garnish with cilantro, shredded carrots, and peanuts.
Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here:
I want an Instant Pot Now and maybe some Instant Pot accessories to be able to do more with it!
Check out our other Instant Pot Recipes HERE
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