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These Thai peanut chicken thighs are full of flavor: creamy peanut butter, soy sauce, lime, honey, ginger and a little Sriracha for heat. The Instant Pot does the work in about 10 minutes at pressure, and leftovers make fantastic lettuce wraps for lunch the next day. Top with cilantro, chopped peanuts and green onions.
Tips
- Keep the sauce thin enough. If you add more peanut butter, add more broth too, or the pot may not come to pressure.
- Brown the chicken first using the Sauté setting for the best flavor.
- Broil for color. For a golden finish, brush with sauce and broil 2 to 3 minutes.
- Make it milder by cutting the Sriracha in half.
Lettuce wrap leftovers
Shred any leftover chicken, toss with extra sauce, and spoon into butter lettuce leaves with shredded carrots, cucumber and peanuts.
Instant Pot Thai Peanut Chicken Thighs
Ingredients
Method
- Set the Instant Pot to Sauté (high) and add the sesame oil. Brown the chicken in batches, 3 to 4 minutes per side. Set aside.
- Pour in the broth and scrape up the browned bits. Stir in the peanut butter until melted, then the soy sauce, lime juice, honey, Sriracha, ginger and garlic powder. Season with salt and pepper.
- Place the trivet in the pot and set the chicken on top. Lock the lid, set the vent to Sealing and cook on Manual/High for 10 minutes.
- Quick release the pressure. Check that the chicken reaches 165°F, then move it to a platter.
- Optional: Sauté the sauce a few minutes to thicken. Return the chicken to the sauce and turn to coat.
- Garnish with cilantro, peanuts and green onions.
Notes
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FAQ
Can I make this without an Instant Pot?
Yes. Brown the chicken, add the sauce, cover and simmer on the stove 20 to 25 minutes, until the chicken reaches 165°F.
Can I use chicken breasts?
Yes. Cook 8 minutes at high pressure, then check that they reach 165°F.
Is it gluten-free?
It is if you use gluten-free soy sauce or coconut aminos.
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