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.
To serve: fresh cilantro/coriandergrated carrot, shredded red cabbage, red peppers or any other salad vegetables, chopped scallions. Extra lime and sweet chilli sauce.
Instructions
Add the rinsed brown rice, water, chicken stock cube (break it up), soy sauce and fish sauce to the inner pot and mix through.
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.
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.
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.
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.
Notes
For a lower-calorie version, use chicken thighs without the skin.