Instant Pot Thai Chicken Thighs

by Melody Thacker, in Recipes (No Comments)

These flavorful Instant Pot Thai chicken thighs with peanut sauce are perfect for dinner served with rice and veggies. If you have any leftovers the chicken can be shredded to make healthy and delicious lettuce wraps for lunch the next day. I like to serve this with rice, you can cook it at the same time in the pressure cooker using the pot in pot method. Check out the tips and tricks below if you don’t know how to do this. 

This recipe suggests using all gluten-free ingredients so it’s great for people who can’t eat gluten.  If gluten isn’t an issue use the ingredients you have on hand. I use my favorite brand of regular soy sauce. I’ve made this Thai chicken with bone-in chicken legs and thighs when I’m in a rush. I always debone chicken myself rather than pay extra. They taste the same it’s just not as fancy boneless chicken thighs! I don’t always have lime juice so I’ve substituted lemon juice. Some of our family members love hot spicy food, when they visit for dinner I add red pepper flakes and they add more Sriracha sauce to their plates! Thai peanut chicken 

Instant Pot Thai Boneless Chicken Thighs

Ingredients:

• 2 tablespoons sesame oil
• 2 lbs. boneless, skinless chicken thighs
• 2/3 cup hot water
• 1 teaspoon Watkins chicken soup and gravy base
• ¼ cup natural peanut butter (sugar-free)
• ¼ cup gluten-free soy sauce or coconut aminos or regular soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons honey, preferably local
• 1½ tablespoons Sriracha sauce
• 2 teaspoon fresh ginger
• 1 teaspoon Watkins organic garlic powder
• Watkins sea salt and Watkins black pepper, to taste
• Watkins red pepper flakes, optional

Garnish:

Fresh cilantro, chopped
½ cup roasted peanuts, chopped
3-4 green onions, cut into thin slices

Directions:

1. Set Instant Pot to the “Sauté” setting to high, when it displays HOT add the sesame oil to the inner cooking pot. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
   
2. Pour chicken broth into the hot inner cooking pot and gently scrape up brown bits from the bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
   
3. Add the metal rack to the Instant Pot and place the browned chicken thighs on top.
   
4. Lock on the lid. Switch vent to the “Sealing” position and set the “Manual” setting on high before adjusting the cooking time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
   
5. When finished, allow to natural release for 10 minutes then 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.
   
6. Optional: To thicken the peanut sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
   
7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
   
8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!
   

Serves: 4-6

Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)

Instant Pot Thai Chicken Thighs Tips and Tricks:

1. One trick to this recipe is to ensure there is enough thin liquid in the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, add it after the chicken is cooked.
2. To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with parchment paper after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.
3. Cook rice at the same time using the pot in pot method. After step 3 above: Place a cup of washed white rice in a heatproof bowl (I use a stainless steel bowl). Place the bowl on top of the chicken, add 1 cup of water. Continue recipe as directed above. Your rice will be cooked perfectly.