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.

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. 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.

Even kiddos love this chicken recipe that is nourishing and versatile. 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 options.

Onions and garlic add flavor, along with tomato paste and coconut aminos.

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!

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.

Let me show you how to make it!

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.

ingredients for instant pot peanut chicken in a pot.

Step Two

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

Step Three

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. 

Carefully remove the lid and stir the chicken.

cooked peanut chicken in the instant pot.

Step Five

Serve the chicken hot with your choice of steamed white or brown rice. Squeeze some fresh lime on top for added brightness of flavor. 

I hope your family loves this easy chicken recipe as much as mine does!

Recipe FAQs

What kind of Instant Pot do you recommend?

I love the 6-quart Duo since it’s so easy to use.

Can I make this recipe vegan?

Yes, I would omit the chicken and fish sauce and use one pound of cubed extra-firm tofu instead.

Is there an alternative to peanut butter?

You can use almond butter or sunflower seed butter instead.

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

Recipe Tips & Substitutions

  • 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. 
  • 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.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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peanut chicken served in a white bowl with a wooden spoon

Instant Pot Peanut Chicken

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: Healthy
  • Diet: Gluten Free

Keywords: instant pot thai chicken, peanut butter chicken, instant pot chicken thighs

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