Looking for a delicious thai recipe? This Thai Chicken Rice Bowl, which is made in an Instant Pot, is an amazing Asian dinner that can be on the table in 30 minutes.
My top, number one, favorite meals to cook in my Instant Pot are Asian dishes. Chinese take-out, Japanese dining, and Thai restaurants can be very pricey for families. The sticker shock alone is enough to make me want to buy a stack of Asian cookbooks and never look back! Not to mention, Asian restaurants tend to be much greasier or spicier than I would prefer. When I make my favorite meals at home, I can adjust my oil and spices to suit my family's taste and diet.
One of my family's favorite Asian inspired recipes is my Asian Cabbage Salad with Peanut Dressing. Another favorite that I make in the Instant Pot, is my Stuffed Pepper Soup.
🥘Ingredients
You will find a complete breakdown of the ingredients and measurements required at the bottom of the post.
- Olive Oil
- Chicken Breasts
- Uncooked Long-Grain Rice
- Chicken Broth
- Sweet Chili Thai Sauce
- Soy Sauce
- Fish Sauce
- Ginger
- Garlic
- Lime
- Sriracha
- Cilantro
- Shredded Carrots
- Peanuts
🔪Instructions
At the bottom of the post, you will find the complete step by step instructions.
🧾Substitutions
📖Variations
🍽 Equipment
- Instant pot
One of the best features available to us on the Instant Pot is the ability to cook food using various methods -- all in one pot! Start with a sauté, finish with a pressure cooker! Slow cook when you're feeling froggy. It's pretty amazing, right?
🥫Storage
💭 Top tips
Sometimes I make this sauce a day ahead, or in the morning, so the flavors have a chance to marry. If you think about it ahead of time, do it! If not, no worries, just prepare and set it aside before sautéing your chicken.
When you remove the chicken, shred with forks or shredder claws. Return to Instant Pot to stir into the rice before serving.
Looking for a delicious thai recipe? This Thai Chicken Rice Bowl, which is made in an Instant Pot, is an amazing Asian dinner that can be on the table in 30 minutes.
- 2 tablespoons Olive Oil
- 4 Chicken Breasts halved
- 1 Cup Uncooked Long-Grain Rice
- 2 Cups Chicken Broth
- ½ Cup Sweet Chili Thai Sauce
- 3 tablespoons Soy Sauce
- ½ tablespoons Fish Sauce
- 1 tablespoons Ginger minced
- 1 tablespoons Garlic minced
- 1 Lime Juiced
- 1 teaspoon Sriracha
- Cilantro garnish
- Shredded Carrots garnish
- Peanuts garnish
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Add sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, and Sriracha to a small bowl. Stir to combine. Set aside.
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Select the saute setting on your Instant Pot. Add the olive oil and sear chicken breasts for 2-3 minutes. Remove, set aside.
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Pour rice and broth into your Instant Pot. Stir. Set chicken on top of the rice. Pour prepare chili/Sriracha sauce on top of the chicken.
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Secure the lid on your Instant Pot. Select the manual pressure setting. Cook on HIGH for 10 minutes and allow your Instant Pot to complete a natural release when finished.
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Remove the chicken, shred with forks or shredder claws
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Return to Instant Pot to stir into rice before serving.
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Plate Thai Chicken Rice into bowls (or serving dish), and garnish with cilantro, shredded carrots, and peanuts.
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