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Instant Pot Peanut Chicken
Shredded chicken in a delicious peanut sauce.
Course
Main Course
Cuisine
Thai
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Time to pressure
10
minutes
minutes
Total Time
38
minutes
minutes
Servings
6
servings
Calories
417
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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
½
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
Serving:
1
serving
|
Calories:
417
kcal
|
Carbohydrates:
14
g
|
Protein:
31
g
|
Fat:
28
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
794
mg
|
Potassium:
723
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
40
IU
|
Vitamin C:
6
mg
|
Calcium:
38
mg
|
Iron:
3
mg