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
- ½ cup chicken broth or stock (125 grams)
- ¼ cup creamy peanut butter (686 grams)
- ¼ cup soy sauce (60 ml)
- 1 teaspoon minced fresh ginger
- ¼ teaspoon cayenne pepper , optional
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- ¼ 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.
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
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