Thai Peanut Chicken Instant Pot
- 2 tablespoon sesame oil
- 2 lb boneless, skinless chicken thighs
- 2/3 cup chicken broth
- 1/4 cup peanut butter
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoon fresh lime juice
- 1 1/2 tablespoon Sriracha sauce
- 2 teaspoon fresh grated ginger
- 1 teaspoon garlic powder
- Sea salt and black pepper to taste
Add sesame oil to Instant Pot and set the Saute setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat with remaining thighs. Remove and set aside on a platter.
Turn Instant pot to low. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completely melted. Add soy sauce, lime juice, honey, Sriracha, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
Add metal rack to the Instant Pot and place the browned chicken thighs on top.
Add lid and lock into place. Switch vent to Sealing position and set the Manual setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
Optional: To thicken sauce, select the Saute setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped Virginia Diner Salted Virginia Peanuts Virginia Diner Salted Virginia Peanuts. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!