When you want a flavorful chicken dish that is easy to throw together, try this Instant Pot Peanut Chicken recipe! The peanut sauce goes perfectly with tender, cooked chicken. Serve it with steamed brown or white rice. Gluten-free option.

instant pot peanut chicken served with brown rice in a bowl.

When life gets busy, it’s nice to have an easy chicken dinner recipe that you know the family will love. Even kiddos love this chicken recipe that is nourishing and versatile.

This Instant Pot Peanut Chicken is reminiscent of a Thai chicken satay since the peanut sauce is both a little savory and a little sweet.

Serve the chicken with your choice of brown or white rice, and throw in a side of steamed broccoli to make this a whole meal.

 

Key Ingredients

ingredients for instant pot peanut chicken.
  • Chicken breasts or chicken thighs go into this dish. Choose boneless and skinless chicken.
  • Onions and garlic add flavor, along with tomato paste and coconut aminos. You can also use soy sauce or tamari if you don’t have coconut aminos.
  • I also like to add a touch of maple syrup (or brown sugar) to add sweetness to the dish.
  • Peanut butter helps add a fantastic taste. If you’ve never had a chicken dish with peanut butter, then prepare to have your mind blown!

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

The steps to make this easy chicken dinner are really very easy, especially since you can make it all in the Instant Pot electric pressure cooker.

Let me show you how to make it!

ingredients for instant pot peanut chicken in a pot.

Step One

In the base of a 6-quart pressure cooker, add the onion, garlic, coconut milk, tomato paste, peanut butter, coconut aminos, fish sauce, and maple syrup. Stir to combine.

Step Two

Add the chicken pieces and stir. Lock on the lid and set the cook time to 8 minutes at high pressure.

Step Three

When the cooking time is complete, let the pressure come down naturally using the natural pressure release for about 10 minutes. Then, use the quick-release to get rid of any remaining pressure. 

Carefully remove the lid and stir the chicken.

Step Four

Serve the chicken hot with your choice of steamed white or brown rice. It’s also great with cauliflower rice for a lower-carb option.

Squeeze some fresh lime juice on top for added brightness of flavor. You can also feel free to serve the dish with rice noodles, green onions, fresh cilantro, sesame oil, sesame seeds, red pepper flakes, chili sauce, or chili garlic sauce,

I hope your family loves this easy chicken recipe as much as mine does! It’s truly a delicious meal that I always crave during cold weather.

instant pot peanut chicken served in a bowl with brown rice and topped with cilantro leaves.

Recipe Tips

  • Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 4 days. Or, place any leftovers in a tightly-sealed container in the freezer for up to 2 months. Reheat in the microwave or on the stovetop. 
  • If you don’t have fish sauce, you can just leave it out.
  • If you aren’t gluten-free, you can use reduced-sodium soy sauce instead of coconut aminos. 
  • Please note that the nutrition label is just an estimate and does not include any rice served with the chicken.

More Instant Pot Recipes You Might Like

Or, check out my round-up of Easy Instant Pot Chicken Recipes!

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peanut chicken served in a white bowl with a wooden spoon

Instant Pot Peanut Chicken

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5 from 1 review

Print Recipe

When you want a flavorful chicken dish that is easy to throw together, try this Instant Pot Peanut Chicken recipe! The peanut sauce goes perfectly with tender, cooked chicken. Serve it with steamed brown or white rice. This chicken recipe is made gluten-free.

  • Total Time: 38 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups canned light coconut milk (or boxed coconut beverage)
  • 2 tablespoons tomato paste
  • 1/3 cup natural peanut butter
  • 2 tablespoons coconut aminos (if you aren’t on a gluten-free diet, you can use reduced-sodium soy sauce instead)
  • 1 teaspoon fish sauce (leave it out if you don’t have it or you don’t like it)
  • 1 tablespoon maple syrup
  • 1.25 pounds chicken thighs or chicken cutlets, cut into 1-inch pieces
  • 1 lime, sliced

Instructions

  1. In the base of a 6-quart pressure cooker, add the onion, garlic, coconut milk, tomato paste, peanut butter, coconut aminos, fish sauce, and maple syrup. Stir to combine.
  2. Add the chicken pieces and stir. Lock on the lid and set the time to 8 minutes at high pressure.
  3. When the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick-release to get rid of any remaining pressure. 
  4. Carefully remove the lid and stir the chicken.
  5. Serve the chicken hot with your choice of steamed white or brown rice. 
  6. Squeeze some fresh lime on top for added brightness of flavor. 

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a tightly-sealed container in the freezer for up to 2 months. Reheat in the microwave or on the stovetop. 
  2. If you don’t have fish sauce, you can just leave it out.
  3. If you aren’t gluten-free, you can use reduced-sodium soy sauce instead of coconut aminos. 
  4. Please note that the nutrition label is just an estimate and does not include any rice served with the chicken.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Asian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 285
  • Sugar: 6.5 g
  • Sodium: 333.8 mg
  • Fat: 16.6 g
  • Saturated Fat: 7.2 g
  • Carbohydrates: 12.2 g
  • Fiber: 1.3 g
  • Protein: 22.3 g
  • Cholesterol: 88.8 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.