Instant Pot peanut chicken is tender shredded chicken in a delicious, flavorful peanut sauce.
Instant Pot peanut chicken is tender shredded chicken that cooks in a rich and flavorful peanut sauce.
This peanut chicken makes a great weeknight dinner, and it also works well for meal prep.
How to make Instant Pot peanut chicken
Stir the can of coconut milk to combine the fat and the liquid. Add 1 cup of the coconut milk to a medium bowl.
Add the garlic, ginger, sesame oil, soy sauce, brown sugar, lime juice, chili garlic paste, and stir together.
Pour the sauce into the inner pot.
Add the chicken, and press it down into the sauce. Adjust the Instant Pot to Manual High Pressure and adjust the time to 8 minutes.
When the cooking time has finished, let the pressure release naturally for 15 minutes. Open the lid, and stir in the peanut butter.
Adjust the seasoning to taste. Stir in additional coconut milk if needed.
Serving suggestions
The peanut chicken goes well with rice and steamed broccoli or snow peas. Top it with chopped peanuts and cilantro for additional crunch and flavor.
Storage
Store any leftover chicken in an airtight container in the refrigerator. The chicken will keep for up to 4 days when properly stored.
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Instant Pot Peanut Chicken
Equipment
Ingredients
- 1 ½ pounds chicken breast
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon toasted sesame oil
- 13- ounce can full-fat coconut milk stirred
- 3 tablespoons lite soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon chili garlic paste
- 1/2 cup creamy peanut butter
Instructions
- Stir the can of coconut milk to combine the fat and the liquid.
- Add 1 cup of the coconut milk to a medium bowl.
- Add the garlic, ginger, sesame oil, soy sauce, brown sugar, lime juice, chili garlic paste, and stir together.
- Pour the sauce into the inner pot.
- Add the chicken, and press it down into the sauce.
- Adjust the Instant Pot to Manual High Pressure and adjust the time to 8 minutes.
- When the cooking time has finished, let the pressure release naturally for 15 minutes.
- Open the lid, and stir in the peanut butter.
- Adjust the seasoning to taste.
- Stir in additional coconut milk if needed.
- Shred the chicken and serve with sauce.
Notes
- Sugar: Feel free to adjust the amount of sugar to taste.
- Chili garlic sauce: If you’d like spicier sauce, use Sriracha in place of the chili garlic sauce.
- Chicken: If you’re using thighs, cook for 10 minutes.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Could this recipe be prepped in advance and frozen?
I haven’t tried freezing this one to say for certain.
Great meal! Our only complaint was that there were no leftovers:)
Thank you!