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+ servings

Instant Pot Thai Chicken

Course Main Course
Cuisine American
Keyword Instant Pot Thai Chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 558kcal


  • 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


  • Select the saute setting on your instant pot and add the olive oil.
  • Sear the chicken breasts for 2-3 minutes on either side to seal in their juices. Turn off the instant pot.
  • 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.
  • Pour the sauce over the chicken breasts and stir to combine.
  • Add the rice and chicken broth to the Instant Pot; seal the lid.
  • Select the manual pressure setting (high) and set the timer to 10 minutes. Allow pressure to naturally release.
  • Shred the chicken with two forks and then mix with the rice before serving.
  • 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.


Calories: 558kcal | Carbohydrates: 62g | Protein: 38g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1062mg | Fiber: 5g | Sugar: 18g