This quick and easy Thai basil chicken is made in the Instant Pot with chicken and vegetables in a spicy and umami sauce, along with pot-in-pot Jasmine rice.
In a mason jar, add all ingredients listed under 'sauce'. Close the lid and shake well. Alternatively, add them to a bowl and whisk until combined.
Preheat the Instant Pot on Saute mode, adjust to high. When hot, add oil, onions, Thai chili, garlic and red pepper, and saute for 2 minutes, until they soften.
Add ground chicken and stir-fry, breaking it into smaller chunks using your spatula or wooden spoon. Cook for 4 to 5 minutes.
Add the sauce and stir to combine. Add the remaining ¼ cup water and stir in basil leaves. Cancel saute.
If making rice, rinse 2-3 times until the water runs clear. Add to an oven-safe bowl that fits well in the pressure cooker. Add salt, water, and stir. Place a tall trivet in the pot with a 3-inch clearance from the bottom.
Place the rice bowl on top of that.
Close the lid and select pressure cook/Manual for 6 minutes on high pressure, sealing mode. After cooking time is done, wait 5 minutes for natural pressure release, then manually release the remaining pressure (quick release). Open the lid after the pin drops.
Select saute to reduce the sauce. Simmer for 2 to 4 minutes until the sauce reaches your desired consistency. Cancel Saute. Stir in the reserved basil. Serve warm over steamed jasmine rice. Enjoy!
Stovetop Instructions
Simply follow steps 1 to 4 for preparing the sauce, sautéing aromatics and chicken. Now add water, bring the pot to a simmer, cover and cook for 10 minutes, or until the chicken cooks through. Simultaneously, cook Jasmine rice in another sauce pan.After 10 minutes, open the lid and simmer till the sauce thickens. Finish with basil and serve warm over steamed jasmine rice.
Use holy basil or thai basil for authentic taste. If unavailable, use regular basil.
To skip fish sauce, add another tablespooon of soy sauce.
This is a semi-dry dish, with just enough sauce to coat the chicken. If you would like a bit more sauce, add an additional ¼ cup water mixed with 1 tablespoon of corn flour. Add in after pressure cooking, and stir until the mix integrates with the sauce and thickens a bit.
While Sambal is not a traditional ingredient, it really intensifies the taste of the sauce. Reduce to 1 teaspoon to for a mild taste, alternatively, add another teaspoon to make it spicier.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator. Please note that the nutrition information includes accompanying jasmine rice.