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Instant Pot Thai Peanut Chicken

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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.

Instant Pot Thai Peanut Chicken

Instant Pot Thai Peanut Chicken

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.

Instant Pot Thai Peanut Chicken

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.

Instant Pot Thai Peanut Chicken

Instant Pot Thai Peanut Chicken

Instant Pot Thai Peanut Chicken

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

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.

Ingredients

  • 1-2 tbs sesame oil
  • 2 lbs. boneless, skinless chicken thighs cut into strips
  • 1 cup chicken broth
  • 1/2 cup peanut butter
  • 1/2 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
  • 1/4 cup chopped peanuts
  • 12 ounces frozen vegetable mix, red, orange, green peppers and onions
  • 1 1/2 cup broccoli flowerets

Instructions

  1. Add oil to the inner pot and select saute
  2. Add chicken and cook, stirring occasionally for about 3 minutes
  3. Remove chicken and set aside
  4. Add pepper mix and saute about 3 minutes, remove and set aside
  5. Turn off pot, add broth and deglaze
  6. Add peanut butter and soy sauce and allow peanut butter to melt
  7. Add chicken back in, nutmeg, red pepper flakes, lime juice, whey, and broccoli.
  8. Press manual high pressure for 8 minutes, when done allow to natural release for 10 minutes then QR remaining pressure.
  9. Stir in peppers and starch then let sit 5 minutes to thicken.
  10. Serve over rice and garnish with crushed peanuts.

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Instant Pot Thai Peanut Chicken

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Saturday 9th of November 2019

[…] Instant Pot Thai Peanut Chicken […]

DIANNE MONTOYA

Monday 16th of October 2017

This is so tasty and easy! I used a bag of frozen leaf spinach instead of the pepper onion mix, so it would be more like Thai restaurant take out, and used crunchy peanut butter instead of smooth peanut butter with chopped peanuts. The spinach thickened the sauce without having to add cornstarch. My youngest son’s fave IP meal.

Karen

Tuesday 4th of July 2017

Sounds so yummy! Question: does the pepper mix that gets sauteed and set aside in step 4 get added back in with the other stuff in step 6?

Karen

Tuesday 4th of July 2017

Whoops, that should read: does the pepper mix that gets sauteed and set aside in step 4 get added back in with the other stuff in step 7? I have sloppy fingers this morning. ?

Laura

Monday 3rd of April 2017

There's 2 listings for chicken broth but only mentioned once in deglazing, and not sure where to add starch? Thanks :)

Pink

Monday 3rd of April 2017

I have updated the recipe, there should only be 1 listing for chicken broth.

Kathy Thompson

Friday 20th of January 2017

This looks like heaven! I will make it this weekend. Is 2 teaspoons of nutmeg a correct measurement?

Pink

Friday 20th of January 2017

Yes it is correct

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