Instant Pot Thai Chicken Rice Bowl

Looking for a delicious chicken pad thai recipe? This pad thai chicken recipe is made in the Instant Pot. An amazing Asian dinner can be on the table in 30 minutes.

Chicken Pad Thai

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.

Other recipes you will enjoy:

• Instant Pot Stuffed Pepper Soup
• Roasted Butternut Squash Soup
• New England Clam Chowder Recipe
• Beef Burgundy Stew

Today’s recipe is a sweet and spicy rendition of Thai Chicken Rice. It is everything I love about Thai cooking, but just a little bit milder so I don’t regret it the next day! I start by mixing my favorite sauces together with minced ginger, garlic, and lime juice! I love the combination of sweet chili Thai sauce, soy sauce, and fish sauce; could put it on everything if my family would let me! 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.

Want another dinner in a bowl recipe? Try this Egg roll in a bowl.

Thai Chicken Recipe

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? For this meal, you’re going, to begin with a sauté. Add a little olive oil to your Instant Pot and sauté your halved chicken breasts for two-three minutes. Just so the outside browns a little. When you’re done, remove the chicken from your Pot and set aside.

This is as technical as this meal gets! The rest is just waiting for rice to cook. Pour your rice and broth into the Instant Pot. Stir together. Set your chicken directly on top of the rice (don’t stir) and top the chicken with your sweet chili Sriracha sauce mix. Don’t worry if the sauce runs down into your rice a little. It will a blend together inside the Instant Pot as it cooks anyway.

Want More Instant Pot Recipes?

• 45 Instant Pot Chicken Recipes
• Instant Pot Breakfast Recipes
• Instant Pot Caramelized Banana Walnut French Toast
• Instant Pot Pineapple Cherry Dump Cake
• Instant Pot Stuffed Pepper Soup

Thai Chicken

After your Thai chicken and rice are finished and have completed the natural release cycle, remove the chicken and shred it. Return the shredded chicken to the Pot, stir into the rice and plate! Garnish with a hearty helping of cilantro, shredded carrots, and peanuts! YUM! I have a hard time getting my bowl to the table fore taking a bite… or three! Enjoy!

Instant Pot Thai Chicken Rice Bowl

Ingredients:

• 2 Tbsp. Olive Oil
• 4 Chicken Breasts, halved
• 1 Cup Uncooked Long-Grain 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:

Add sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, and Sriracha to a small bowl. Stir to combine. Set aside.

Select the saute setting on your Instant Pot. Add the olive oil and sear chicken breasts for 2-3 minutes. Remove, set aside.

Pour rice and broth into your Instant Pot. Stir. Set chicken on top of the rice. Pour prepared chili/Sriracha sauce on top of the chicken.

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.

Remove the chicken, shred with forks or shredder claws. Return to Instant Pot to stir into the rice before serving.

Plate Thai Chicken Rice into bowls (or serving dish), and garnish with cilantro, shredded carrots, and peanuts.

Print

Instant Pot Thai Chicken Rice Bowl

Author Mama Loves to Eat

Ingredients

• 2 Tbsp. Olive Oil
• 4 Chicken Breasts halved
• 1 Cup Uncooked Long-Grain 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

Instructions

1. Add sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, and Sriracha to a small bowl. Stir to combine. Set aside.
2. Select the saute setting on your Instant Pot. Add the olive oil and sear chicken breasts for 2-3 minutes. Remove, set aside.
3. 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.
4. 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.
5. Remove the chicken, shred with forks or
6. shredder claws
7. . Return to Instant Pot to stir into rice before serving.
8. Plate Thai Chicken Rice into bowls (or
9. serving dish
10. ), and garnish with cilantro, shredded carrots, and peanuts.