Instant Pot Thai Chicken Rice Bowls

5/5

PREP TIME30 mins

COOK TIME10 mins

5 mins

TOTAL TIME45 mins

COURSEDinner

CUISINEThai

SERVINGS4

CALORIES477 kcal

INGREDIENTS  1x2x3x

  • ▢2 Tablespoons olive oil
  • ▢4 chicken breasts (about 2 lbs)
  • ▢1 cup uncooked long-grain white rice
  • ▢2 cups broth
  • ▢1 Tablespoon peanut butter optional
  • ▢1/2 cup sweet chili Thai sauce
  • ▢3 Tablespoons soy sauce – to taste
  • ▢1/2 Tablespoon fish sauce
  • ▢1/2 Tablespoon ginger minced
  • ▢1/2 Tablespoon garlic minced
  • ▢1 teaspoon lime juice
  • ▢1 teaspoon Sriracha or hot sauce
  • ▢Cilantro optional garnish
  • ▢Shredded zucchini optional garnish
  • ▢Shredded carrots optional garnish
  • ▢Bean sprouts optional garnish
  • ▢Peanuts optional garnish

INSTRUCTIONS 

  • 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. Remove to a glass baking dish (and turn off the instant pot).
  • 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.
  • Pour the sauce over the chicken breasts and stir to combine.
  • Place the rice in your Instant Pot and add the chicken and sauce over top.
  • Add the broth and secure the lid.
  • Select the manual pressure setting (high) and set the timer to 10 minutes. Natural release.
  • Shred the chicken with two forks and then mix with the rice before serving.
  • Garnish with cilantro, shredded veggies and peanuts. Serve with extra soy sauce to taste.

NOTES

Weight Watchers Freestyle = 7 Points Per Serving with 4 Servings, Skipping Peanut Butter

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