My Instant Pot Korean Lime Chicken Bowl an exotic taste treat for your taste buds. Hi friends. I hope you are all doing well. I am Jennifer from JENRON DESIGNS. Today I am sharing a very flavor-filled dish with my Instant Pot Korean Lime Chicken Bowl.

I am not sure why but citrus fruits of all kinds have really been tasting so good me lately. Lemon, limes, oranges I honestly can not seem to get enough of those fresh flavors right now. This is why this Jasmine Lime Rice is so yummy in my Instant Pot Korean Lime Chicken Bowl.

Korean-Lime-Instant-Pot-Chicken-Bowl-JENRON-DESIGNS

Get Your Air Fryer Out, Too

Okay so this recipe not only uses the Instant Pot, but it also uses the Ninja Air Fryer to bake the chicken. Plus, it has a nice fresh element of a pickled shredded carrot salad on the side as well, to keep all your vegetables very crisp and light for the season.

Korean-Lime-Instant-Pot-Chicken-Bowl-Ingrediants-JENRON-DESIGNS

First, start by making the Jasmine Lime Rice in the Instant Pot. I find that directly zesting a lime, into the pot saves a lot of time. When zesting you always want to make sure to not grate too deep, or into the white, which is the plinth and can be bitter.

Lime-Zest-JENRON-DESIGNS

Next, you will add your jasmine rice, garlic, salt, and 2 cups of water to your Instant Pot. Set to High-Pressure Cook for 10 minutes, and allow to naturally vent when done.

Korean-Lime-AirFryer-Chicken-Bowl-JENRON-DESIGNS

Season your chicken breast on both sides with salt and pepper to taste and place into your Ninja Air Fryer for 15 minutes at 390 degrees. You will want to flip the chicken breast halfway through the cooking time.

*When finished cooking allow the chicken to rest 5 minutes, to allow juices to settle, before cutting into diagonal slices.

Korean-Lime-Chicken-Bowl-JENRON-DESIGNS

While both rice and chicken are cooking you will want to mix in a bowl, cucumber, carrots, remaining lime zest, cilantro, ponzu, and juice from half the lime allow marinating.

*Note: If you have never used Ponzu sauce it’s a citrus-based soy sauce. If you do not have a Ponzu sauce you can make your own by adding lemon preferably, or lime juice to the soy sauce. 1 tbsp lime juice, 1 tbsp soy sauce, 2 tsp (rice wine) vinegar.

Korean-Sauce-JENRON-DESIGNS

Finally, mix your red chili mayonnaise by mixing sriracha and mayonnaise in a small cup to make a drizzle. Add a tsp of water to the thin mixture.

Assembly

Once the rice is done spoon evenly into bowls, top carrot salad, and slices of chicken breast, then drizzle with red chili dressing. Garnish with extra cilantro.

Instant-Pot-Korean-Lime-Chicken-Bowl

You may also enjoy my other recipes made in the 3 Qt. Instant Pot. It may be mini, but it does the job! Enjoy.

Instant Pot Korean Lime Chicken Bowl

Instant Pot Korean Lime Chicken Bowl

Jennifer G
Prep Time 15 mins
Cook Time 15 mins
Assembly Time 10 mins
Total Time 40 mins
Course chicken, Dinner, Lunch, Main Course
Cuisine Fusion, Korean
Servings 4 People
Calories 600 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Air Fryer
  • Microplane

Ingredients
  

  • 1 cup Jasmine Rice
  • 1 lb Chicken Breasts (salt & pepper to taste)
  • 2 cloves Garlic minced
  • 4 oz Shredded Carrots
  • 1 medium Persian Cucumber halved and sliced
  • 2 Tbsp Ponzo Sauce
  • 2 Limes zested & juiced
  • 3 tsp Sriracha
  • 1/4 cup Mayonnaise
  • 1 Bunch Cilantro half for salad & garnish
  • 1 tsp salt for rice

Instructions
 

  • First start by making the Jasmine Lime Rice in the Instant Pot. I find that directly zesting a a lime, into the pot saves a lot of time. When zesting you always want to make sure to to not grate to deep, or into the white, which is the plinth and can be bitter.
  • Next, you will add in your jasmine rice, garlic, salt and 2 cups of water to your Instant Pot.
  • Set to High Pressure Cook for 10 minutes, and allow to naturally vent when done.
  • Season you chicken breast on both sides with salt and pepper to taste.
  • Place chicken into your Ninja Air Fryer for 15 minutes at 390 degrees. You will want to flip the chicken breast half way through the cooking time.
  • While both rice and chicken are cooking you will want to mix in a bowl, cucumber, carrots, remaining lime zest, cilantro, ponzu and juice from half the lime allow to marinate.
  • Finally mix your red chili mayonnaise by mixing sriracha and mayonnaise in a small cup to make a drizzle. Add a tsp of water to thin mixture.
  • Bowl Assembly: Once rice is done spoon evenly into bowls, top carrot salad, and slices of chicken breast, then drizzle with red chili dressing. Garnish with extra cilantro.

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