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This is basically a ‘dump and go’ kind of a recipe. Easy and filling with a nice asian/Thai flavor. This will quickly become a family favorite! I made my 12yr old, who is a very reluctant kitchen helper, cook this dish. So if you are new to Instant Pots, or new to cooking in general, this is a good recipe to start with. This is also another one that could be made ahead and portioned out for lunches through the week.
**RECIPE**
2 lbs chicken- I used breasts, thighs would probably work too
1C long grain white rice, uncooked- I used basmati
2C chicken broth
1/2 C sweet chili sauce
3T soy sauce
1/2 T fish sauce
1/2 T minced ginger- go ahead and use the cheater ginger, I won’t tell!
1/2 T minced garlic- long live the jar garlic!
1 tsp lime juice
1 tsp sriracha- I used way more than this, don’t tell the kids!
1 T peanut butter (optional)
Start by setting your pot to saute. Once it gets hot (and it will tell you it is) add some olive oil and brown up your chicken. This will be about two to three minutes per side.
While your chicken is browning up, make your sauce.
Once your chicken is browned, dump in the rice and chicken broth. Then pour your sauce over the top of the chicken.
Turn off saute, lock your lid on, and set your pot to Pressure Cook/Manual for 10 minutes. When the cook time is done, you will do a natural release. Just leave it alone until the silver pressure pins drops down on its own.
Shred your chicken- i find it easier to take the chicken out and do on a cutting board. Then add your chicken back to the pot and mix it up with the rice.
You can garnish with some bean sprouts, cilantro, chopped peanuts. Or just eat it plain. Both ways are tasty!
**Pre-cooked chicken- if you wanted to make this with pre-cooked chicken, try cooking the rice and chicken broth for the 8 minutes with a quick release. Take off the lid, add the chicken and sauce, and using the saute function on low heat it through. I haven’t tried it this way myself but I think that should work fine.
