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Instant Pot Thai Chicken Rice Bowl

Author Mama Loves to Eat


  • 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


  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.