Print
bowl of finished recipe with chopped chives on top

Instant Pot Peanut Butter Chicken & Rice


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 32 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy
  • Diet: Gluten Free

Description

When you’re looking for an easy and flavorful dish made using mostly pantry ingredients, then check out this Instant Pot Peanut Butter Chicken & Rice.


Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 red bell peppers, cored and sliced
  • 1.25 pounds chicken thighs or chicken cutlets, cut into 1-inch pieces
  • 1 cup long-grain white rice, rinsed
  • 2 cups reduced-sodium chicken broth
  • ½ cup natural peanut butter (substitute almond butter for peanut allergies)
  • ¼ cup rice vinegar
  • ¼ cup coconut aminos
  • ¼ teaspoon ground ginger
  • 2 teaspoons toasted sesame oil

Instructions

  1. Hit the Sauté button on your 6-quart or 8-quart Instant Pot and add the oil to the pot.
  2. Let the oil heat up for a few minutes before adding the onion and red bell pepper. Stir and let them cook for a few minutes before adding the chicken. Stir to combine.
  3. Turn off the Sauté button and add the rinsed rice and broth. Stir and then lock on the lid. Set the time to 7 minutes on high pressure.
  4. While the chicken and rice is cooking, make the peanut butter sauce. In a medium bowl, combine the peanut butter, rice vinegar, coconut aminos, ground ginger, and sesame oil. Use a whisk to stir the ingredients until smooth.
  5. When the cooking time on the Instant Pot is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
  6. Carefully remove the lid and then stir in the peanut butter sauce. Serve hot.

Notes

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. 

shares