Instant Pot Thai Chicken

Instant Pot Thai Chicken

Instant Pot Thai Chicken
00
Serves: 4
Prep Time: 15 m
Cook Time: 20 m

Ingredients

  • 2 tablespoon – olive oil
  • 1 pound – chicken breast
  • 1/2 cup – sweet red chili sauce
  • 3 tablespoon – soy sauce, gluten free
  • 1/2 tablespoon – fish sauce
  • 1/2 tablespoon – ginger root, fresh
  • 2 clove – garlic
  • 1 teaspoon – lime juice
  • 1 teaspoon – Sriracha sauce
  • 1 tablespoon – peanut butter, all-natural
  • 1 cup – brown rice, raw
  • 2 cup – chicken broth, low-sodium
  • 1 tablespoon – cilantro
  • 1 medium – zucchini
  • 1 medium – carrot
  • 1/4 cup – peanuts
Serve With:
  • 2 medium – mango

Directions

  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. Turn off the instant pot.
  3. In a small bowl, mix the sweet red chili sauce, soy sauce, fish sauce, minced ginger, minced garlic, lime juice, sriracha, and peanut butter (if desired) together.
  4. Pour the sauce over the chicken breasts and stir to combine.
  5. Add the rice and chicken broth to the Instant Pot; seal the lid.
  6. Select the manual pressure setting (high) and set the timer to 10 minutes. Allow pressure to naturally release.
  7. Shred the chicken with two forks and then mix with the rice before serving.
  8. Lightly chop cilantro; shred zucchini and carrots; and chop peanuts. Serve chicken and rice topped with cilantro, veggies and peanuts; with mango on the side.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 598 30%
  • Fat: 22 g 34%
  • Carb: 71 g 24%
  • Fiber: 5 g 20%
  • Protein: 34 g 68%
  • Sugar: 22 g
written by
Jessica Madsen

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