Instant Pot Thai Peanut Chicken
When you are looking for a quick and delicious meal, Thai Peanut Chicken is the perfect dinner to serve up! Using just a few pantry staples, this creamy chicken dish is a must make dish. It’s also gluten and dairy-free. Made in partnership with my friends at Farmer Focus!
Instant Pot Peanut Butter Chicken
Instant Pot Peanut Butter ChickenThis Instant Pot Thai Peanut Chicken recipe is a great short-cut to a flavorful weeknight dinner! Boneless chicken breasts are cooked in a coconut peanut sauce. Serve it over some rice noodles or even veggie noodles for a complete meal that the whole family is going to love. This gluten and dairy free dish also reheats well so perfect to make ahead for a meal prep lunch. Go ahead and add this to your favorite Instant Pot Recipes list!
Peanut Chicken Ingredients
- Oil
- Fresh Ginger
- Green Onions
- Chicken Breast
- Garlic Chili Paste
- Coconut Milk
- Coconut Aminos
- Honey
- Lime Juice
- Peanut Butter
- Salt and Pepper, to taste
Tips for Success
This recipe calls for placing the peanut butter inside at the very last step. This is important because some Instant Pot models can burn more easily than others, and prevent the IP from coming up to pressure. By placing the peanut butter on top, you prevent it from coming into direct contact with the bottom of the liner, and this prevents any burn notifications. After the peanut chicken has finished cooking, release the pressure and mix the sauce all together!
Why Farmer Focus Has Been our Chicken Choice for Years
I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.
Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model
Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.
If you like this chicken recipe, check out these others:
- How to Cook a Whole Chicken in the Instant Pot
- Instant Pot Chicken Adobo
- Instant Pot Chicken Fajitas
- Instant Pot Balsamic Chicken
Watch the video here:
Instant Pot Thai Peanut Chicken
When you are looking for a quick and delicious meal, Thai Peanut Chicken is the perfect dinner to serve up! Using just a few pantry staples, this creamy chicken dish is a must make dish. It’s also gluten and dairy-free.
Ingredients
For Peanut Chicken:
- 2 teaspoons oil
- 2 cloves garlic, minced
- 1” fresh ginger, minced
- 2 green onions, sliced
- 1 ½ lbs Farmer Focus boneless skinless chicken breast, diced into 1-1/2” pieces
- 2 teaspoon garlic chili paste
- 1/2 cup coconut milk
- 3 tablespoons coconut aminos
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1/3 cup creamy peanut butter (or almond butter)
- Salt and Pepper, to taste
For serving:
- Rice Noodles or Zoodles
- Cilantro
- Chopped Peanuts
- Thai chilis
Directions
- Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
- Shut off the saute function.
- Add in the chili paste, coconut milk, coconut aminos, honey and fresh lime juice and stir to combine.
- Place the peanut butter on top of the chicken and do not stir.
- Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.
- Stir the peanut butter into the chicken. Taste and adjust the seasoning.
- Serve over rice or rice noodles with cilantro, chopped peanuts and sliced thai chilis.
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17 Responses
This was so satisfying! I used low sodium soy sauce as a substitute for the coconut aminos. I didn’t need to add any salt to this dish. I like things spicy so I added a third teaspoon of garlic chili paste (Sambal). Served over cilantro lime rice that I made using the remainder of the can of coconut milk. Next time I will double the chicken…plenty of sauce to do so. I will be making this again and again….for a lighter dish I might serve it over mashed cauliflower. This is so delicious you could eat it cold!
This was so insanely good. I had to sub red
Curry paste for the chili paste because that’s what I had and it was still amazing. I could literally drink the sauce.
Going to make this tonight! Any advice for doubling the amount of chicken – double the cook time and all ingredients??
This was amazing!! I’m putting this on my weekly recipe rotation. It tastes restaurant quality – I’m so impressed! I also subbed almond butter and think it turned out great. Thank you!
So happy you love this one!! Me too!
So I tried the recipe with sunbutter tonight and barely noticed a difference. My husband said it might even be a little better and my 18 month old gobbled down a frightening amount. Guess I will be sticking with it since leftovers means one less daycare lunch I have to prepare!
That’s great!!!!
Has anyone tried this with sunflower seed butter instead of peanut butter? I was hoping to make it nut-free so that I could send leftovers with my toddler to daycare, but I chickened out. Would love to hear if anyone else has tried it.
Erin, I think you should go for it! I think it will be kind of fun. Maybe even taste a bit more like tahini type chicken. Let us know how it goes!
Great recipe, but I find it works better if you saute the chicken first, then the garlic, ginger and green onion. Otherwise the garlic burns and it is hard to get a good sear on the chicken.
For this recipe, you aren’t really searing the chicken. Just barely cooking it on the outside, without the intention to get brown. As recipe states just 3 minutes cook (which would be too short of a time to sear chicken). It’s intentional that the garlic and ginger go first, as those are the ingredients that I want to get toasted and fragrant! But glad you liked it nonetheless! It’s a favorite of ours too!
Made this for dinner tonight and it was delish. I had to tightened the sauce up at the end with some tapioca flour to thicken it but otherwise followed as is! So good. Will definitely make again.
YAY!
Another fast, simple and delicious meal from Lexi + team. Ended up with quite a bit of the sauce so next time I may double the chicken to have lots of leftovers.
Made this for dinner tonight, soooo good! can’t wait to have leftovers tomorrow!
Help! I keep getting a burn notification!
Any chance the peanut butter got stirred in?