Instant Pot Chicken & Brown Rice (Thai-Style, Gluten-Free)

This Instant Pot chicken and brown rice recipe is quick, easy and nutritious. For this dish, we decided to create a Thai-inspired one-pot wonder that features chicken, sweet chilli sauce and a lovely side of vegetables and herbs.

When it comes to weeknight cooking, you can’t beat Instant Pot one-pot dishes. They’re hands-off and fuss-free, leaving you with minimal clean up at the end. This is exactly why you’ll love our Instant Pot brown rice and chicken dish.

We love cooking everything together as it allows the brown rice to absorb not only the broth liquid during the cooking process but also all the flavours. The concept is similar to that of a popular Chinese chicken and rice dish, in which the chicken broth flavours and cooks the rice.


The whole dish takes about 30 minutes (prep and cooking time) and you’ll be ready to enjoy a nutritious and hearty meal with little effort.


You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below but here are some notes.

Brown rice works best for this dish because the pressure cooking time is similar to that of poultry. If you were to use white rice, you would need to precook the chicken first as the white rice only needs 4 minutes of pressure cooking. Plus, we think that brown rice is very delicious and has a wonderful texture that works well in the final dish. Make sure to rinse the brown rice really well before cooking. We usually rinse it 3 times under cold water.

For a Thai twist, we’re using gorgeous aromatics such as ginger and garlic, and a few dollops of sweet chilli sauce, which works wonderfully with poultry.
Essentially, everything goes in the pot at the same time and our lovely herbs and sauces will infuse the chicken and the rice while they cook together.

How to cook Instant Pot chicken and brown rice together

Once ready, you will see that the rice has absorbed the cooking liquid and doubled (almost tripled) in size. The chicken should be soft and well-cooked through. It might not look super appetizing at this stage but that’s when you can zhuzh it up with freshly chopped, colorful vegetables and fresh cilantro. 

Cooking chicken and brown rice in Instant Pot
Serve this Instant Pot chicken and brown rice with your favourite vegetables. We love grated carrots, shredded cabbage and red peppers for their colour and vitamins. Fresh cilantro and extra scallions will also freshen up your bowl of goodness. Enjoy!

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Healthy Instant Pot Brown Rice & Chicken Thai Style

Thai-Style Instant Pot Chicken & Brown Rice

  • Author: Instant Pot Eats
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Entree
  • Method: Instant Pot
  • Cuisine: Asian


Thai-inspired Instant Pot chicken and brown rice is quick, easy and delicious one-pot wonder. Made with sweet chili sauce, aromatic herbs and vegetables, this 30-minute dinner is healthy and gluten-free.


  • 1 + 1/2 cups of uncooked brown rice (rinsed well)
  • 1 + 1/2 cups water (or chicken stock)
  • 1 chicken stock cube (if using water above)
  • 1 tablespoon soy sauce (use Tamari for gluten-free version)
  • 1 teaspoon fish sauce
  • 1 scallion/spring onion, chopped

For the chicken

  • 4 chicken thighs (with or without skin)
  • 1/2 teaspoon sea salt
  • 1 tablespoon grated ginger
  • 2 cloves of garlic, grated
  • 2 tablespoons sweet chilli sauce, like this one (check the label for gluten-free)
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1 teaspoon sesame oil (optional)
  • To serve: fresh cilantro/coriander, grated carrot, shredded red cabbage, red peppers or any other salad vegetables, chopped scallions. Extra lime and sweet chilli sauce.


  1. Add the rinsed brown rice, water, chicken stock cube (break it up), soy sauce and fish sauce to the inner pot and mix through.
  2. Place the chicken pieces (lightly sprinkled with salt) gently on top but don’t push them in too dip. Sprinkle with scallions all over the rice and chicken.
  3. Mix the ginger, garlic, sweet chilli sauce, fish sauce, lime juice and sesame oil in a small bowl. Scoop and spread the mixture over the chicken pieces. It’s okay if some of it ends up in the rice, as it will all get flavoured together.
  4. Close and lock the lid, making sure the steam valve is pointing to Sealing. Set the Instant Pot to Manual, HIGH pressure, 15 minutes. After 3 beeps, the Instant Pot will begin the pressure building and cooking process. Once done, allow the pressure to release naturally until the lid opens easily. You can quick release the pressure manually too, we suggest to do so after about 5 minutes.
  5. To serve, dish out the rice in bowls and top with the chicken pieces. Assemble the salad with scallions and fresh cilantro in the bowls and serve with extra lime and sweet chilli sauce.


For a lower-calorie version, using chicken thighs without the skin.


  • Serving Size: 1 chicken thigh with skin on + 2/3 cup cooked rice
  • Calories: 675
  • Sugar: 3 g
  • Sodium: 1242 mg
  • Fat: 30.6 g
  • Saturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 61.3 g
  • Fiber: 2.7 g
  • Protein: 38.5 g
  • Cholesterol: 174.7 mg

Keywords: Thai, Healthy, Gluten-Free



Instant Pot chicken and brown rice recipe

Instant Pot Recipes
By Instant Pot Eats

About Instant Pot Eats: Published by a seasoned food blogger and cookbook author, Irena Macri, and a team of cooking experts and enthusiasts, this blog is dedicated to delicious Instant Pot recipes. We love sharing all food including our favorite stovetop and oven dishes.

More about us here »


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  1. While the flavor and chicken turn out delicious, the rice was definitely undercooked and because of that not all the liquid had absorbed properly into the rice. Worth trying again with some adjustments.

  2. Hi.. This is my FIRST recipe in my new Instant Pot. Your recipe looked so delicious I had to make it first. Yum!
    Only question I have is, you mention fish sauce in the first part (going in with the rice) and then again in the “over the chx” part. Should we split it half and half or is it one or the other? Again, thank you for a DELICIOUS first Instant Pot adventure!

    1. The 1 teaspoon that goes in the rice is for saltiness and can be omitted, it goes in separately in the rice yes. The other 1 tablespoon is for the chicken sauce/marinade and I would say that one is more essential for that authentic Thai flavor.

  3. I did cock for 15min with the natural release but the rice wasn’t cooked propely. As I didn’t have the sweet sauce, I did put some honey, chill flakes and vinegar and it was great. I’d leave it longer next time.

  4. I followed this recipe but increased cooking time to 22 minutes which is the recommended time for brown rice. I also added an extra 1/4 stock. It was too soupy and the chicken had fallen apart as expected with the long cooking time. Will try the 1:1 water/rice. Has anyone confirmed that the 15 minutes recommended in the recipe is adequate to cook the brown rice? The flavor is excellent.

    1. 15 minutes is correct as we recommend the natural pressure release afterwards. Rice starts to cook while the pressure is building up and it continues to cook while the pressure is decreasing. We find a lot of the cooking times recommended officially are a bit too much and we have ended up with overcooked ingredients in the past. Perhaps the recommended time they give is with quick pressure release at the end. Definitely try it with 1:1 ratio and try our suggested timings. Let us know how you go.

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