Tender chicken thighs in a lime-peanut sauce made quick and easy in an Instant Pot!
Course Main Course
Cuisine Thai
Prep Time 15 minutesmins
Cook Time 9 minutesmins
Total Time 25 minutesmins
Servings 4servings
Calories 716
Author Annalise Sandberg
Ingredients
2tablespoonsolive oil
2lbsboneless chicken thighs(907 grams), trimmed
Salt and pepper
1/2cupchicken broth or stock(125 grams)
1/4cupcreamy peanut butter(686 grams)
1/4cupsoy sauce(60 ml)
1teaspoonminced fresh ginger
1/4teaspooncayenne pepper, optional
1tablespoonchopped fresh cilantro
Juice of 1 lime
1/4cupchopped 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.