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 and so satisfying.
- 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
- 1 teaspoon fish sauce
- 1 tablespoon maple syrup
- 1.25 pounds chicken thighs or chicken cutlets, cut into 1-inch pieces
- 1 lime, sliced
- In the base of a 6-quart or 8-quart pressure cooker, add the onion, garlic, coconut milk, tomato paste, peanut butter, coconut aminos, fish sauce, and maple syrup. Stir to combine.
- Add the chicken pieces and stir. Lock on the lid and set the time to 8 minutes at high pressure.
- 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.
- Serve the chicken hot with your choice of steamed white or brown rice.
- Squeeze some fresh lime on top for added brightness of flavor.
- 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.
- Category: Main dish
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
Keywords: instant pot thai chicken, peanut butter chicken, instant pot chicken thighs