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.

You can use almond butter or sunflower seed butter instead.

Yes you can. Cook the dish on high for 5-6 hours or low for 6-8 hours.

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

Cook Mode Prevent your screen from going dark

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.
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.