Instapot Thai Chicken with Rice

Just so you know ginger is always an optional ingredient in our house. Most times we just leave it out.

2 Tbs Olive Oil
4 pieces of Chicken (2lbs)
1 C uncooked white rice
2 C chicken broth
1/2 C Sweet Chili Sauce
3 Tbs soy sauce
1/2 Tbs vinegar
1/2 Tbs ginger minced (optional)
1/2 Tbs garlic minced
1 tsp lime juice
1 tsp Sriracha or hot sauce

Optional Toppings 
Cilantro
Zucchini shredded
Carrots shredded
Peanuts

Select the saute setting on the instapot and add the olive oil. Sear the chicken for 2-3 minutes on each side. Remove chicken. Meanwhile mix together the sweet chili sauce, soy sauce, vinegar, ginger, garlic, lime juice, and sriracha. Mix the chicken in the sauce. Put rice in the Instapot and put the chicken and sauce over the rice. Add the broth. Close the lid and use the manual or pressure cook setting on high and cook for 10 minutes. Use natural release. Top with cilantro, zucchini, carrots, and peanuts. Add soy sauce to taste. (Don't forget the peanuts, they are so delicious!)