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