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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.
Course Main Course
Cuisine Asian
Keyword Instant Pot Peanut Chicken
Prep Time 2 minutes
Cook Time 6 minutes

Equipment

Ingredients

  • 3 Chicken Thighs cut into 1.5 inch cubes

Sauce

  • 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

Vegetables

  • 1 Cup Snap Peas
  • 1 Red Bell Pepper

Garnish

  • 1 tbsp Lime Juice
  • 2 tbsp Peanuts Toasted & Crushed
  • 1/4 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.