Thai-Style Instant Pot Brown Rice & Chicken

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

Instant Pot Brown Rice & Chicken Thai Style

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.

how to cook brown rice in instant pot with chicken

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.

cooking brown rice with instant pot and chicken

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

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 4-5 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.


Thai-style Instant Pot Brown Rice & Chicken Bowls

Healthy Instant Pot Brown Rice & Chicken Thai Style

Thai-Style Instant Pot Brown Rice & Chicken

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Asian


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



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, 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.

Keywords: Thai-Style Brown Rice Chicken One-Pot Soy Sauce Fish Sauce Ginger Garlic Lime Sesame Oil


Thai-Style Instant Pot Brown Rice & Chicken Bowls

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

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  1. 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.

  2. 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.

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