Thai Chicken and Rice Bowls


This is a super easy go-to dish with plenty of flavor. It comes together in a snap as there’s hardly any chopping. Just cut the chicken and mix the sauce ingredients!  Yum.


  • 2 Tablespoons olive oil
  • 1 package boneless skinless chicken thighs, cut in 1 to 2 inch chunks.
  • 1 cup uncooked long-grain white rice
  • 2 cups broth
  • 1 Tablespoon peanut butter
  • 1/3 cup sweet Thai chili sauce.
  • 3 Tablespoons soy sauce
  • 1 Tablespoon fish sauce.
  • 1/2 Tablespoon ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon lime juice
  • 1 teaspoon Sriracha or hot sauce
  • Vegetable toppings: shredded carrots, zucchini spirals, chopped cilantro.
  • Garnish with chopped peanuts (optional)


1. Combine the peanut butter, chili sauce, soy sauce, fish sauce, ginger, garlic, lime juice and Sriracha in a medium mixing bowl.

2. Select “saute” and add the olive oil.

3. Saute the chicken thighs for 3 minutes, stirring.

4. Add the chicken to the sauce and stir to coat chicken.

5. Place rice in instant pot, add chicken and sauce, then add the broth.

6. Secure lid. Select high pressure and set the timer for 10 minutes. Natural release for 15 minutes (i.e. don’t do anything when the timer goes off, but wait 15 minutes) then manually release the remainder of pressure.

7. Stir and serve with desired vegetable toppings and peanuts.