18 August, 2021
Instant Pot Thai Peanut Chicken
This recipe is quick, easy, and an absolute crowd-pleaser. It makes enough to feed four with leftovers, and the sauce is a perfect, creamy blend of sweet and salty. Be sure to purchase the canned coconut milk from the Asian food aisle and NOT the stuff in the carton that you put in your cereal. Give the can a good shake before you open it, and then stir it with a fork before pouring it into the sauce. You’ll use about 3/4 of a can for this recipe, and you can always add more later to loosen the sauce up if you don’t want it so thick, or you can save it and add it to a smoothie.
2 cups Jasmine rice
1 1/2 cups Water
2 1/2 lbs Chicken breast, cubed
2 tsp Olive oil
5 cloves Garlic, minced
2 tbsp Ginger, minced
1 1/2 cups Coconut milk (canned, full fat)
1 tsp Basil, dried
3 tbsp Soy sauce
4 tbsp Honey
3 tbsp Lime juice
2 tbsp Sriracha
1 heaping cup Crunchy peanut butter
On the stovetop, bring the water and rice to a boil. Reduce to a simmer and cook for 10-12 minutes. Fluff and let sit for about 10 minutes more.
Use the sauté function on your Instant pot to heat olive oil, garlic, and ginger. Sauté, stirring, for 2-3 minutes, until fragrant. Add the coconut milk, basil, soy sauce, honey, lime juice, and Sriracha and stir until combined. Add the chicken cubes and switch to the pressure cook setting. Cook on normal pressure for 8 minutes with a manual pressure release. Stir in the peanut butter until melted, then add the cooked rice. Stir to coat, and serve hot!
Feel free to add in veggies during the pressure cooking process. Broccoli florets, green beans, edamame, and snow peas will all go well with this sauce.