Instant Pot Recipes

Thai Chicken Thighs in Instant Pot

Thai Chicken Thighs in Instant Pot

These flavorful Thai 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 Thai chicken 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.

Ingredients for this Recipe :

  • 2 lbs. boneless, skinless chicken thighs
  • 2/3 cup chicken broth
  • 1/4 cup sugar-free peanut butter
  • 1/4 cup gluten-free soy sauce or coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tbsp honey, preferably local
  • 1½ tbsp Sriracha sauce
  • 2 tbsp sesame oil
  • 2 tsp fresh ginger
  • 1 tsp garlic powder
  • Sea salt and black pepper, to taste
Garnish:
  • Fresh cilantro, chopped
  • 1/2 cup roasted peanuts, chopped
  • 3-4 green onions, cut into thin slices

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.

How to Make Thai Chicken Thighs :

Step 1 :

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 the remaining thighs. Remove and set aside on a platter.

Step 2 :

Pour chicken broth into a hot container 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.

Step 3 :

Add a metal rack to the Instant Pot and place the browned chicken thighs on top.

Step 4 :

Add lid and lock into place. 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.

Step 5 :

When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid when finished and transfer the chicken to a platter.

Optional: To thicken the sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

Step 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.

Step 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 these instant pot chicken thighs!

Instant pot chicken thighs

Other Instant Pot Recipes –

Chicken soup recipe – Instant Pot Chicken and Wild Rice Soup

Dark cherry BBQ sauce – Instant Pot Dark Cherry Barbecue Sauce

Beef and rice recipe – Instant Pot Asian Beef and Rice

Mashed Red Potatoes recipe – Instant Pot Garlic Mashed Red Potatoes

Thai Chicken Thighs in Instant Pot

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Main Dish Thai
Serves: 5
Prep Time: 10 minutes Cooking Time: 10 minutes (+ time to come to pressure) Total Time: 20 minutes

Thai chicken thighs recipe, easily made in Instant Pot and ready in around 20 minutes, delicious and full of flavors. Enjoy!

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 2/3 cup chicken broth
  • 1/4 cup sugar-free peanut butter
  • 1/4 cup gluten-free soy sauce or coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tbsp honey, preferably local
  • 1½ tbsp Sriracha sauce
  • 2 tbsp sesame oil
  • 2 tsp fresh ginger
  • 1 tsp garlic powder
  • Sea salt and black pepper, to taste
  • Garnish:
  • Fresh cilantro, chopped
  • 1/2 cup roasted peanuts, chopped
  • 3-4 green onions, cut into thin slices

Instructions

1

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 the remaining thighs. Remove and set aside on a platter.

2

Pour chicken broth into a hot container 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 a metal rack to the Instant Pot and place the browned chicken thighs on top.

4

Add lid and lock into place. 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, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid when finished and transfer the chicken to a platter.

6

Optional: To thicken the 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!

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