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.
Equipment
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.