This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
This Instant Pot Thai Peanut Chicken is coated in the most incredible, flavor-rich peanut sauce. Serve it over zucchini noodles or cauliflower rice for an easy meal, and garnish with extra peanuts for added crunch!
I know you all are with me on those easy, weeknight meals that come together in no time but pack a major flavor punch. This simple Instant Pot meal requires very little prep and it’s layered with rich flavors. I find this easy meal brings the flavor of the Thai classic Chicken Satay with Peanut Sauce but with far less work, no need to skewer meat and no grilling necessary. Just pull it all together, set it and forget it.
Peanut butter is front and center in this easy, weeknight meal. I love how a creamy organic, unsweetened peanut butter fits into a tasty, savory dish like this Instant Pot Thai Peanut Chicken. It’s so rich and creamy and together the peanut butter and the coconut milk leave the chicken super juicy, moist and tender.
Peanut butter is a pantry staple in our house. I love it for a real quick and satisfying snack, just a little spoonful will do ya. It’s the perfect, easy on-the-go satiating between meal, fatty treat and thanks to the good monounsaturated fats and a little bit of plant based protein, you will be fuller longer. But can we also talk about my favorite way to enjoy PB – just a square of 90% dark chocolate dipped into a little peanut butter with some flakey sea salt to finish it off! BEST EVER! Heck, in our house even the dogs get in on our peanut butter love, there is a jar we keep just for them. Peanut butter is a classic food that will forever remind me of being a kid. I personally always look for creamy peanut butter that is organic, no sugar added, no vegetable or hydrogenated oils added
Is peanut butter a pantry staple in your house, too?
Recipe Tips for Instant Pot Thai Peanut Chicken:
- try chunky peanut butter instead of creamy, for a little extra texture
- if your peanut butter is very thick and it won’t easily mix into the coconut milk, first place the jar or peanut butter in some hot water in the sink to soften it and make it easier to stir
- if you don’t want to prep the chicken ahead, just let it sit with the curry paste while you prep the remaining ingredients.
- if you prefer chicken breast, that will work great in this recipe too (reduce cook time to 8 minutes)
- you can buy ginger paste and even pre-chopped garlic to really speed things up
- If you like heat, spice things up and add a Thai hot chili pepper with the bell pepper
- if you don’t have an Instant Pot, you can make this in a slow cooker. Cook on low for 4 to 6 hours. You can experiment with the stove top, but I haven’t made it this way, myself. However you make it, if you have a meat thermometer, check to see if the chicken is 165ºF.
- serve your Thai Peanut Chicken over cauliflower rice, white rice or noodles of any kind, rice noodles, shirataki, zucchini noodles or other veggie noodles
- add veggies to the mix while the chicken cooks, small broccoli florets would be delicious or toss in some baby spinach right at the end or stir fry some veggies separately on the side and serve this chicken and the sauce right over it
- for a super quick fuss-free meal prep meal, make the peanut sauce, and warm it up quickly with leftover already cooked, shredded chicken
How to Make Instant Pot Thai Peanut Chicken
This simple meal requires very little prep work, it’s hard to mess this one up. Let the chicken sit with the red curry paste while you prepare the other ingredients or prep the chicken ahead, if you would like. Keeping it in the fridge, in a covered container or a zip top bag, until you are ready.
Whisk together the peanut sauce ingredients and pour over the chicken and peppers, making sure it’s all evenly coated.
Cook on high pressure for just 12 minutes. Release the pressure, stir in cilantro and lime juice and serve over zucchini noodles, rice noodles, cauliflower rice or whatever you’d like. Garnish with peanuts and more cilantro.
How to Make Slow Cooker Thai Peanut Chicken
If you don’t have an Instant Pot or other electric pressure cooker, you can make this Thai Peanut Chicken in the slow cooker. Simply follow the instructions, add the chicken, peppers and sauce to the slow cooker. I do recommend adding 1/2 cup of chicken broth (or even just water) to keep the sauce from getting too thick and sticking to the bottom. Stir well to evenly coat and combine. Set the slow cooker on low for 4 to 6 hours. Slow cookers can vary in cook times, so I recommend the first time you make this you start checking for doneness at 4 hours, so you don’t overcook the chicken.
Looking for more delicious recipes where peanut butter is the star? Head here to find something for every occasion.
- 2 pounds boneless skinless chicken thighs, cut into 11/2-inch cubes
- 2 tablespoons red curry paste
- 1 cup canned coconut milk
- ½ cup creamy organic unsweetened peanut butter
- 1 tablespoons coconut aminos (gluten-free soy sauce or tamari will also work)
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon rice wine vinegar
- 2 teaspoons fish sauce, optional
- 1 tablespoon honey or coconut sugar
- ⅛ teaspoon red pepper flakes or a Thai chile, thinly sliced (optional)
- 1 red bell pepper, thinly sliced
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, roughly chopped
- sea salt and black pepper, to taste
- broccoli, baby spinach or other greens
- fresh limes
- rice, cauliflower rice, rice noodles or zucchini noodles
- Add the chicken pieces to a large glass bowl. Add the curry paste and give it a good mix to get all of the chicken very well coated.
- Set the chicken aside while you prep everything else, or marinate the chicken up to 8 hours ahead. Cover/seal and place into the fridge if you aren’t using it right away.
- Make the peanut sauce. In a medium bowl, add the coconut milk, peanut butter, coconut aminos, ginger, garlic, rice wine vinegar, fish sauce, honey and red pepper flakes, if using. Leave the lime juice and fresh cilantro for the end. Whisk well until it is smooth and creamy.
- Add the chicken and bell pepper to the Instant Pot. Pour the sauce over and stir well to combine, making sure all the chicken is coated.
- Set the Instant Pot for high pressure and cook for 12 minutes. Let the steam release naturally, if you can.
- Remove the lid, add the lime juice and fresh cilantro. Give it a stir. If adding baby spinach, stir in now and allow it to wilt.
- Taste and adjust the flavors as needed, more salt, lime juice, spice from red pepper flakes, more sweetness, etc.
- Serve over your choice of noodles or rice (veggie noodles or rice), garnish with cilantro, chopped peanuts, scallions, fresh lime wedge, etc
I’ve used this recipe for years it feels like, and its the best Thai Curry I’ve ever had! My family loves it too!