Instant Pot Thai Peanut Chicken
I have had my pot a few months now, and have pretty much gotten the hang of things. I am learning to think outside the box for meals for my family. Today I made this Instant Pot Thai Peanut Chicken and oh it was amazing.
I thought I may have some issues as far as the sauce thickening, but nope I added some cornstarch and my Instant Pot Thai Peanut Chicken came out to perfection. A few months ago, I would have never thought I could make a meal like this in my instant pot.
I am excited about coming up with some other “less traditional meals” that I can cook in my instant pot. To keep up with the latest Instant Pot recipes from my blog and others join Recipes from the Best Food Blogs and Instant Pot Recipes and Talk on Facebook.
- 1 – 2 tbs sesame oil
- 2 lbs. boneless, skinless chicken thighs cut into strips
- 1 cup chicken broth
- ½ cup peanut butter
- ½ cup soy sauce
- juice from 1 lime
- pinch of red pepper flakes
- 2 teaspoon ground nutmeg
- 2 tablespoon corn starch
- 2 tablespoons of whey (from Easy Instant Pot Yogurt) or white
- ¼ cup chopped peanuts
- 12 ounces frozen vegetable mix (red, orange, green peppers and onions)
- 1½ cup broccoli flowerets
- Add oil to the inner pot and select saute
- Add chicken and cook, stirring occasionally for about 3
- Remove chicken and set aside
- Add pepper mix and saute about 3 minutes, remove and set aside
- Turn off pot, add broth and deglaze
- Add peanut butter and soy sauce and allow peanut butter to melt
- Add chicken back in, nutmeg, red pepper flakes, lime juice, whey, and broccoli.
- Press manual high pressure for 8 minutes, when done allow to natural release for 10 minutes then QR remaining pressure.
- Stir in starch and let sit 5 minutes to thicken.
- Serve over rice and garnish with crushed peanuts.