Name: Instant Pot Peanut Chicken
Prep time: 2 min
Cook time: 6 min
Ingredients: 3 Chicken Thighs (cut into 1.5 inch cubes); 2 Cups Coconut Milk (13.5 Ounce Can); 2 tbsp Dark Soy Sauce (Coconut Aminos to Paleo/Whole 30 ot Tamari); 1 tbsp Ginger (minced); 1 tbsp Garlic (minced); 2 tbsp Sriracha* (or Sambel Olek or any other chilli paste); 1 tbsp Lemon Grass (Minced); 3-4 Kaffir Lime Leaves (Skip if you can't find or use dry); 1/2 Cup Peanut Butter** (Almond Butter to Paleo/Whole 30); 1 Cup Snap Peas; 1 Red Bell Pepper; 1 tbsp Lime Juice; 2 tbsp Peanuts (Toasted & Crushed); 1/4 Cup Cilantro

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Instant Pot Peanut Chicken- Thai Chicken dish with Coconut Milk,Peanut Butter, lemon Grass and Vegetables.

Delicious creamy coconuty sauce with crispy, just done veggies.My kind of dinner!

This with some steamed rice or even cauli rice! Ah such heaven!

Instant Pot Thai Chicken Curry in a blue bowl with White Rice ,lime and cilantro

Dietary Details of Peanut Chicken

This Chicken recipe can be made Paleo and Whole 30 complaint by replacing Peanut butter with Almond butter and Soy Sauce with Coconut aminos.

It is also Gluten free when used Tamari instead of Soy sauce.Also it is keto friendly!

Ingredients for Peanut Chicken

Chicken Thighs cut into 1.5 inch bite sized pieces
Coconut Milk
Dark Soy Sauce OR Coconut Aminos OR Tamari
Ginger- You can pound or grate it
Garlic- You can pound or grate it
Sriracha or Sambel Olek or Chilli paste - Use Sriracha if you cant tolerate heat and sambel olek if you like your food spicy
Lemon Grass- Pound or chop it up very well
Kaffir Lime Leaves
Peanut Butter or Almond Butter- Use Natural if possible.
Quick Cooking Vegetables- Snap Peas,Bell Peppers, Brocolli, Squash
Lime or Lemon Juice
Crushed peanuts or almonds to garnish
Cilantro for garnish

How to make Peanut Chicken in Instant Pot

For exact measurements scroll down to the recipe card.

Prep:

Cut the Chicken into bite sized pieces; about 1-1.5 inch pieces.Cut the veggies and mince the Ginger and Garlic.

You can also used packaged ginger garlic paste instead.

If you can't find lemon grass and Kafir lime leaves, you can skip it.Though it adds oodles of flavour to the sauce.

Make the Peanut Butter.Here is a great peanut butter recipe from scratch.Toast & Crush the peanuts

Pressure Cook:

One Heads up- Peanut butter is thick and tends to burn very easily.That's the reason we put the peanut butter right on top in the end.

Add all the Sauce ingredients except the peanut butter to the inner pot.Place chicken on top.Scoop the peanut butter on top of it all.Close Lid, Pressure Cook on HIGH for 6 minutes.

There is a reason for not mixing the sauce and leaving out the peanut butter for the last.Peanut butter burns very easily which will give you a BURN message.So it's best to put it right on the top and layer the Sauce(sans peanut butter),Chicken and Peanut Butter in that order.

Rest:

Quick release the valve and let the pressure cooker go to KEEP WARM mode.Add Lime Juice and Vegetables.Close the lid again. Rest for 3 minutes.

If you find the sauce too thin for your liking, reduce it further using the SAUTE mode.

Instant Pot Thai Chicken Curry in a blue bowl with lime and cilantro

How to serve Thai Peanut Chicken

Ah the best part!

Serve this Peanut Chicken curry on top of Steamed rice or even cauli rice!

I would garnish this heavily with cilantro, lime and crushed peanuts.

More Peanut Butter Recipes

Crispy Chilli Peanut Tofu
Grilled Chicken Salad in Peanut butter & Chilli Dressing
Homemade Dark Chocolate Peanut butter Cups
Homemade Peanut Butter
Peanut Butter Cookies

More Instant Pot Chicken Recipes

Instant Pot Salsa Chicken
Instant Pot Chicken Wings
Instant Pot Sweet & Sour Chicken
Instant Pot Butter Chicken

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Instant Pot Peanut Chicken

Instant Pot Peanut Chicken - Thai Chicken Curry with Peanut Butter, Coconut Milk, Lemon Grass and lime juice.Keto and Low Carb Complaint.Paleo Friendly.

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Prep Time: 2 minutes

Cook Time: 6 minutes

Course: Main Course

Cuisine: Asian

Keyword: Instant Pot Peanut Chicken

Ingredients

3 Chicken Thighs cut into 1.5 inch cubes

Sauce

2 Cups Coconut Milk 13.5 Ounce Can
2 tablespoon Dark Soy Sauce Coconut Aminos to Paleo/Whole 30 ot Tamari
1 tablespoon Ginger minced
1 tablespoon Garlic minced
2 tablespoon Sriracha* or Sambel Olek or any other chilli paste
1 tablespoon Lemon Grass Minced
3-4 Kaffir Lime Leaves Skip if you can't find or use dry
½ Cup Peanut Butter** Almond Butter to Paleo/Whole 30

Vegetables

1 Cup Snap Peas
1 Red Bell Pepper

Garnish

1 tablespoon Lime Juice
2 tablespoon Peanuts Toasted & Crushed
¼ Cup Cilantro

Instructions

Add- Coconut milk, soy sauce, ginger, garlic, sriracha, lemon grass, kaffir lime to the inner pot of the instant pot.Basically all Sauce ingredients except Peanut butter.
Mix it up and add the chicken thighs on top.Mix.
Scoop in the peanut butter on top of the chicken.DO NOT MIX.
Close the lid and SELECT PRESSURE COOK on HIGH for 5 minutes**** with the vent in SEALED position
Once the cooking time is up, Quick Release and let the instant pot go into "KEEP WARM" mode.
Open the pot,Add the lime juice, bell peppers and Snap peas.Mix it all up.Close the lid and let it sit for 2-3 minutes so that the vegetables steam a bit but stay crisp.
Open the lid, garnish with crushed peanuts and coriander
Serve with Steamed Rice or Cauliflower Rice

Video

Notes

Sriracha*

Use Sriracha if you dont like too much heat in your food.If you like a lot of chilli, then use sambel olek or any other chilli paste

Peanut Butter**

Use sugar free natural peanut butter if you can or make your own.

Use Almond Butter to make it Paleo or Whole 30

Pressure Cook Time****

Pressure cook for 6 minutes if using bigger chunks of chicken.

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