Thai Chicken & Rice Bowls (Instant Pot)

 

Instant Pot Thai Chicken & Rice Bowl (4 servings)

 

2 T olive oil

4 chicken breasts (about 2lbs)

1 cup uncooked long-grain white rice

2 cups broth

1 T peanut butter

1/2 cup sweet Thai chili sauce

3 T soy sauce

1/2 T ginger, minced

1/2 T garlic, minced

1 tsp lime juice

1 tsp Sriracha

 

For topping:

Cilantro

Shredded zucchini and/or cucumber

Shredded carrots

Bean sprouts

sesame seeds

chopped peanuts 

In a bowl, mix together the peanut butter, thai chili sauce, soy sauce, ginger, garlic, lime juice and Sriracha.  Select the saute setting on your instant pot and add the olive oil.  Sear the chicken breasts for 2-3 minutes per side to seal in the juices.  You may need to do this in batches.  Once browned on each side, remove from the instant pot and place into a glass dish and pour the sauce over the top, mixing to combine.

 

Place the rice in the instant pot, add the chicken and sauce over the top of it, then pour over the broth and secure the lid.

 

 Select manual pressure setting (high) and set the timer to 12 minutes.  Do a natural release.  Shred the chicken with two forks then mix with the rice before serving.  

 

Garnish at the table with cilantro, shredded veggies, & peanuts.  Serve with extra soy sauce & Sriracha to taste.