Instant Pot Thai Chicken
Tender chicken thighs in a lime-peanut sauce made quick and easy in an Instant Pot!
Ingredients
- 2 tablespoons olive oil
- 2 lbs boneless chicken thighs (907 grams), trimmed
- Salt and pepper
- 1/2 cup chicken broth or stock (125 grams)
- 1/4 cup creamy peanut butter (686 grams)
- 1/4 cup soy sauce (60 ml)
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon cayenne pepper , optional
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- 1/4 cup chopped peanuts (30 grams)
- Lime wedges and cilantro , for garnish
Instructions
- Select "Browning/Sauté" on your electric pressure cooker and add 1 tablespoon oil.
- Sprinkle chicken thighs with salt and pepper. When pressure cooker is hot, add half of chicken thighs to brown, about 3-5 minutes. Transfer to a plate and repeat with remaining oil and chicken thighs.
- Add chicken broth to the pot while hot and scrape up any browned bits from the bottom. Stir in peanut butter, soy sauce, ginger and cayenne pepper.
- Return chicken and any juices to the pot and secure lid, making sure pressure release is set to "sealing".
- Select "High Pressure" and 9 minutes cook time.
- When cook time ends, use a quick pressure release. When valve drops, open pressure cooker and stir in cilantro and lime juice.
- Serve chicken over steamed rice, or as desired. Top with peanuts, lime wedges and more cilantro.
Notes
Recipe from The Electric Pressure Cooker Cookbook by Barbara Schieving.
Nutrition
Calories: 716kcal | Carbohydrates: 6g | Protein: 45g | Fat: 57g | Saturated Fat: 14g | Cholesterol: 222mg | Sodium: 1168mg | Potassium: 692mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg