{"id":186,"date":"2020-07-10T22:53:06","date_gmt":"2020-07-11T04:53:06","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=186"},"modified":"2021-04-24T04:22:18","modified_gmt":"2021-04-24T10:22:18","slug":"pressure-cooker-thai-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-thai-chicken-thighs\/","title":{"rendered":"Instant Pot Chicken Thighs In a Peanut-Lime Sauce"},"content":{"rendered":"\n

These Instant Pot Thai Chicken Thighs<\/em><\/strong> are fork-tender boneless, skinless chicken thighs in a tasty peanut sauce. You\u2019ll love this 30-minute, one-pot weeknight pressure cooker dinner! <\/em><\/p>\n\n\n\n

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This popular recipe was adapted from the 365 Days of Slow-Cooking <\/em>cookbook<\/a>. Originally, the recipe had a 6 hour cook time, but with your Instant Pot, you can have it on your table in under 30 minutes! It’s not a traditional Thai dish, but a quick Americanize version that your family will love. <\/p>\n\n\n\n

Plus, since you saute the chicken in the pressure cooking pot, you get added flavor without dirtying an extra pan.<\/p>\n\n\n\n

This has become one of my readers\u2019 all-time favorite Instant Pot chicken recipes<\/a>.<\/strong> I\u2019ve updated the post with helpful how-to tips and photos for perfectly tender peanut chicken every night. <\/p>\n\n\n\n\n\n\n\n

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Making Instant Pot Thai Chicken Thighs in a Pressure Cooker<\/h2>\n\n\n\n

This Chicken Thigh recipe<\/strong> works in any brand of electric pressure cooker, including the Ninja Foodi and Instant Pot.<\/p>\n\n\n\n

The first step in this recipe is to brown your chicken thighs using the Saut\u00e9 function.<\/strong> This adds a delicious caramelized color and flavor to the dish. If you\u2019re short on time, you can skip this step and continue with the recipe as written. <\/p>\n\n\n\n

Next, you\u2019ll make the peanut-lime sauce. <\/strong>You can mix everything together right in the pressure cooker pot, or you can give the ingredients a whirl in a blender. With a blender, you don\u2019t have to chop the cilantro, just toss it in. You can also add the peanut butter to the blender if yours is high-powered enough to break everything down into a smooth sauce. <\/p>\n\n\n\n

\ud83d\uded1 Note: <\/strong>This recipe is written for a 6-quart pressure cooker. If you have an 8-quart or larger pot, you will need more liquid to avoid a burn notice.

In 8-quart cookers or larger, I prefer to double all of the sauce ingredients, including the peanut butter, cornstarch, and water. <\/strong><\/p>\n\n\n\n

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Should I Use Chicken Thighs or Chicken Breasts?<\/h2>\n\n\n\n

Basically, chicken breasts are white meat, while chicken thighs are dark meat. While this recipe was written for thighs, you can use whatever you have on hand.<\/p>\n\n\n\n

Chicken Thighs<\/h3>\n\n\n\n

Chicken thighs have a higher fat content, so they cook up juicy and flavorful in the pressure cooker. <\/strong>(But don’t worry too much about the fat\u2014it’s monounsaturated, the same kind of healthy fats that are in avocados. )<\/p>\n\n\n\n

Chicken thighs are also generally a little cheaper, so I like to use them when I can.<\/p>\n\n\n\n

\ud83d\udca1 Tip: <\/strong>For this recipe, don’t worry about trimming every bit of fat from the chicken thighs\u2014just what you can cut away quickly. (During pressure cooking, the fat melts away from the chicken, leaving tender, juicy meat.)<\/p>\n\n\n\n

For frozen chicken thighs: <\/strong>Simply skip the browning step and add two minutes to the cook time. <\/p>\n\n\n\n

For bone-in chicken thighs:<\/strong> Follow the recipe as written and add 2 minutes to the cook time. <\/p>\n\n\n\n

Chicken Breasts<\/h3>\n\n\n\n

Chicken breasts will be a little drier than thighs, due to the lower fat content. However, if you want to use chicken breasts in this meal, you can. <\/p>\n\n\n\n

Because chicken breasts cook faster than thighs, I\u2019d cook the breasts whole, then cut them into pieces before serving. I also recommend reducing the cook time to 5 to 6 minutes <\/strong>at high pressure with a quick release.<\/p>\n\n\n\n

You’ll also need to use chicken breasts that are a uniform thickness throughout.<\/strong> (If needed, use a <\/a>meat tenderizer<\/a> to pound the chicken breast to flatten the thick parts.) <\/p>\n\n\n\n

\ud83d\udca1 Tip: <\/strong>Use an instant-read thermometer<\/a> to verify each chicken breast is at least 165\u00b0F in the thickest part of the breast after cooking. <\/p>\n\n\n\n

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What Kind of Peanut Butter Is Best?<\/h2>\n\n\n\n

You can use your favorite peanut butter for these chicken thighs.<\/strong> However, if you choose a natural peanut butter that\u2019s not sweetened, you may want to add a bit of sweetener to the sauce. (Try brown sugar or honey to taste.)<\/p>\n\n\n\n

Also, if you use an especially thick peanut butter that\u2019s not pourable, you\u2019ll want to add more chicken stock to prevent a burn notice on the pressure cooker. <\/p>\n\n\n\n

\ud83d\uded1 You can always stir the peanut butter into the sauce after cooking<\/strong>, if you\u2019re worried about the burn notice. The flavor won\u2019t be affected.<\/p>\n\n\n\n

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What to Serve with Instant Pot Thai Chicken Thighs<\/strong><\/h2>\n\n\n\n

My family loves these Pressure Cooker Chicken Thighs<\/strong> and asks for them often. The sauce has an amazing flavor that begs to be drizzled over everything!<\/em> Therefore, I generally choose a side that’s more subdued.<\/p>\n\n\n\n

I like to mix up how I serve the dish. Try it with <\/a><\/p>\n\n\n\n