{"id":4318,"date":"2020-11-13T13:03:45","date_gmt":"2020-11-13T18:03:45","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=4318"},"modified":"2020-11-13T13:03:47","modified_gmt":"2020-11-13T18:03:47","slug":"instant-pot-thai-basil-chicken-rice","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/instant-pot-thai-basil-chicken-rice\/","title":{"rendered":"Instant Pot Thai Basil Chicken Rice"},"content":{"rendered":"\n<p>Excerpted from <em><strong><a href=\"https:\/\/smile.amazon.com\/Instant-Asian-Pressure-Cooker-Meals\/dp\/080485257X\/\" target=\"_blank\" rel=\"nofollow\">Instant Pot Asian Pressure Cooker Meals<\/a><\/strong><\/em>, an official Instant Pot Cookbook <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-4320\" srcset=\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-1024x1024.jpg 1024w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-300x300.jpg 300w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-150x150.jpg 150w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-768x768.jpg 768w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-90x90.jpg 90w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-800x800.jpg 800w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-120x120.jpg 120w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1-190x190.jpg 190w, https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2020\/11\/Thai-Basil-Chicken-Rice-1.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Thai basil, sweet chili sauce and lots of black pepper make for an easy and delicious chicken rice dish<\/em><\/figcaption><\/figure>\n\n\n\n<p>This dish is a riff on the very popular Thai basil pork dish\nPad Grapow Moo. Use chicken breast if you\u2019d like but I suggest cooking the\nbreast(s) whole and then cutting it up at the end to prevent it from getting\ntoo dry. Ground pork or turkey are also tasty. <\/p>\n\n\n\n<p>Prep time: 10\nmins<\/p>\n\n\n\n<p>Cook time: 20\nmins (including pressurizing and depressurizing time) <\/p>\n\n\n\n<p>Total: 30\nminutes<\/p>\n\n\n\n<p>Makes: 4\nservings<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons soy sauce<\/li><li>2 tablespoons fish sauce <\/li><li>\u00bc cup sweet Thai chili sauce <\/li><li>1 teaspoon Sriracha or sambal oelek (or to taste)<\/li><li>1\u00a0tablespoon\u00a0vegetable oil<\/li><li>2\u00a0tablespoons minced\u00a0garlic (6 medium cloves)<\/li><li>\u00bd cup sliced shallots <\/li><li>1 pound boneless, skinless chicken thighs, cut into \u00be- to 1-inch cubes (about 2 to 3 thighs)<\/li><li>1-1\/2 cups\u00a0uncooked jasmine rice, rinsed until the water runs clear and drained<\/li><li>1-1\/2\u00a0cups chicken\u00a0stock (pg. XX)<\/li><li>1 cup frozen green peas (or other quick cooking vegetable like spinach or snow peas)<\/li><li>1-1\/2 cups Thai basil leaves, torn if they are large<\/li><li>Freshly ground black or white pepper<\/li><\/ul>\n\n\n\n<p>Directions:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Mix\ntogether the soy sauce, fish sauce, Thai chili sauce, and Sriracha in a small\nbowl. <\/li><li>Select\nthe SAUTE function and adjust to NORMAL\/MEDIUM. Add the vegetable oil. When\nHOT, add the garlic and shallot and stir and cook until fragrant, about 30\nseconds. <\/li><li>Add\nthe chicken and brown until barely any pink is left, 2 to 3 minutes. Pour in\nthe sauce and scrape, scrape, scrape the bottom of the pot to remove any burnt\nbits. The goal here is to avoid getting a BURN warning from your pot. Stir in\nthe rice and coat evenly with sauce. Pour in the stock and stir to mix. <\/li><li>Lock\non the lid. Select the PRESSURE COOK\/MANUAL function and adjust to HIGH\nPRESSURE for 4 MINUTES. Make sure the steam valve is in the \u201cSealing\u201d position.\nThe IP will take about 8 to 12 minutes to come to pressure before starting to\ncook.<\/li><li>When\nthe timer beeps, allow the pressure to release naturally (NPR) for 5 minutes.\nThen, release the pressure manually (QR) by pressing the \u201cquick release\u201d button\nor moving the pressure release knob from \u201cSealing\u201d to \u201cVenting.\u201d When the valve\ndrops, press CANCEL and unlock and lift off the lid.<\/li><li>Select\nthe SAUTE function and adjust to NORMAL\/MEDIUM. Add the green peas and stir and\ncook for about 1 minute. Add the Thai basil and stir and cook until the peas\nturn bright green, the basil wilts, and all the liquid has evaporated. <\/li><li>Taste\nand adjust seasonings if desired. Divide onto 4 plates or bowls and grind\npepper over and serve. <\/li><\/ol>\n\n\n\n<p>Notes:<\/p>\n\n\n\n<p>Pair a teaspoon of Sriracha or\nsambal oelek sauce with a tablespoon of honey (then adjust to your liking) to\nget a quick and dirty sweet chili sauce alternative. Opt for a hot sauce with a\nminimal amount of vinegar here. Typically you want a thicker, tomato-based hot\nsauce (like Sriracha), not something thin that\u2019s meant for dashing on meals. <\/p>\n\n\n\n<p>Plum sauce will provide plenty of\nsweetness to pair with the added fire. You can approach it similarly to the\nhoney solution. A tablespoon of plum sauce to a teaspoon of hot sauce (or a\nhalf teaspoon of&nbsp;<a href=\"https:\/\/www.pepperscale.com\/what-is-crushed-red-pepper\/\" target=\"_blank\" rel=\"nofollow\">crushed red\npepper<\/a>) to start, and adjust from there. The same hot sauce rules apply \u2013\nopt for Sriracha or another hot sauce that\u2019s not predominantly vinegar-based.<\/p>\n\n\n\n<p>Recipe tester\u2019s tip: Squeeze some lime over the top. <\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Excerpted from Instant Pot Asian Pressure Cooker Meals, an official Instant Pot Cookbook This dish is a riff on the very popular Thai basil pork dish Pad Grapow Moo. Use chicken breast if you\u2019d like but I suggest cooking the breast(s) whole and then cutting&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4320,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[1033,1034,1029,802,1032,154],"class_list":["post-4318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-chicken-and-rice","tag-chicken-dish","tag-instant-pot","tag-sweet-chili-sauce","tag-thai-basil-chicken","tag-thai-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Instant Pot Thai Basil Chicken Rice - Pickles and Tea<\/title>\n<meta name=\"description\" content=\"A riff on pad krapow mu or Thai basil pork\/chicken at your local Thai joint!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/instant-pot-thai-basil-chicken-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Instant Pot Thai Basil Chicken Rice - 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