Instant Pot: Thai Chicken and Rice Bowls

This was amazing. I know that I have been posting a lot of instant pot recipes but it honestly has been a game changer for me with meals. I have been really busy with not only my normal life but supporting my family due to my great uncle Randy being hospitalized. To cram meals in the instant pot is the key. I made this meal in 30 minutes flat before going to the hospital on Monday. It was packed with flavor and is a good healthy option for those that are busy.

What you need~
1 package of chicken breasts *mine had 3
1.5 cups of vegetable broth
1 cup of coconut milk
1/2 cup thai chili sauce
 1 tablespoon peanut butter
3 tablespoons soy sauce
1/2 tablespoon fish sauce
1 tablespoon ginger (minced)
1 tablespoon garlic (minced)
1 teaspoon lime juice
1 teaspoon sriracha

Optional toppings for garnish:
cilantro, carrot sticks, sliced Brussel sprouts, bean sprouts and dried edamame

 

Instructions

1. Select the saute setting on your instant pot and add the olive oil.
2. Sear the chicken breasts for 2-3 minutes on either side to seal in their juices. Remove to a glass baking dish (and turn off the instant pot).
3. Mix the sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice,  sriracha (and peanut butter if you want to include it) together.
4. Pour the sauce over the chicken breasts and stir to combine.
5. Place the rice in your Instant Pot and add the chicken and sauce over top.
6. Add the broth, coconut milk and secure the lid.
7. Select the manual pressure setting (high) and set the timer to 10 minutes. Natural release.
8. Shred the chicken with two forks and then mix with the rice before serving.
9. Garnish with cilantro, shredded veggies and peanuts. Serve with extra soy sauce to taste.

Until next time~

XoXo Emily