Instant Pot Thai Chicken Thighs
flavorful chicken thighs are perfect for dinner, while leftovers can be
shredded to make healthy and delicious wraps for lunch the next day.
One trick to this recipe is to add enough liquid to 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, be sure to adjust the amount of liquid, as well.
Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil 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.
Prep time: 10
Cook time: 10 minutes (+ time to come to pressure)
2 T. sesame
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste
Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices
- Add sesame oil to Instant Pot and set the “Sauté”
setting to high. 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.
- Pour chicken broth into hot container and gently
scrape up brown bits from 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.
- 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
- 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 “Sauté” 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
peanuts, and green onions, if desired. Serve immediately with extra peanut
sauce and your favorite sides. Enjoy!