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Mandie

Instant Pot Thai Peanut Chicken Thighs

Chicken thighs pressure-cooked in a sweet and spicy peanut sauce with lime and ginger.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sesame oil
  • 2 lb boneless skinless chicken thighs
  • 2/3 cup chicken broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce or coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 1/2 tbsp Sriracha
  • 2 tsp fresh ginger grated
  • 1 tsp garlic powder
  • salt and pepper to taste
  • fresh cilantro, chopped peanuts and sliced green onions for garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Quick release the pressure. Check that the chicken reaches 165°F, then move it to a platter.
  5. Optional: Sauté the sauce a few minutes to thicken. Return the chicken to the sauce and turn to coat.
  6. Garnish with cilantro, peanuts and green onions.

Notes

Plan about 10 extra minutes for the pot to come to pressure.