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Instant Pot Chicken & Rice Bowl
Course
Main Course
Cuisine
Thai
Keyword
Chicken & Rice Bowl
Prep Time
20
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
33
minutes
minutes
Servings
4
Calories
402
kcal
Author
Corrie
Ingredients
½
cup
sweet chili sauce
3
tablespoon
soy sauce
½
tablespoon
fish sauce
1
teaspoon
Sriracha
1
teaspoon
fresh lime juice
½
tablespoon
fresh ginger
minced
½
tablespoon
garlic
minced
2
tablespoon
olive oil
4
chicken breasts
1
cup
uncooked long grain white rice
2
cups
chicken broth
shredded carrots
for topping
Chopped scallion
for topping
Instructions
For sauce: in a bowl, add all ingredients and mix until well combined.
Place the oil in the Instant Pot and select “Sauté”. Then add the chicken breasts and cook for about 2-3 minutes per side.
Press “Cancel” and transfer the chicken into bowl.
Add sauce and stir to combine.
In the pot of instant pot, place rice and top with chicken with sauce, followed by broth.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 10 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and transfer chicken into a bowl,
With 2 forks, shred the meat and mix with rice.
Divide rice mixture into serving bowls.
Top with vegetables and scallion and serve.
Nutrition
Calories:
402
kcal
|
Carbohydrates:
18
g
|
Protein:
50
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
145
mg
|
Sodium:
1969
mg
|
Potassium:
974
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
72
IU
|
Vitamin C:
12
mg
|
Calcium:
24
mg
|
Iron:
1
mg