Name: Instant Pot Peanut Chicken
Prep time: 10 min
Cook time: 9 min
Ingredients: 2 to 3 boneless (skinless chicken breasts, cubed); 1 tablespoon olive or peanut oil; ½ cup chicken stock; 1 13.5 ounce can coconut milk; 3 tablespoons liquid aminos; ½ teaspoon ground ginger; 2 tablespoons brown sugar substitute (like Swerve Brown Sugar); 1 lime (zested and juiced); 1 tablespoon chili garlic sauce; ½ cup peanut butter; 1 teaspoon xanthan gum (for thickening if desired); Peanuts (for garnish); Sliced green onions (for garnish); Salt and pepper (to taste)

Sometimes, figuring out what to make for dinner each day can feel like a bit of a burden. Especially when you want to switch it up. This Instant Pot Peanut Chicken will not only give you a delicious new recipe to add to your repertoire, but it will also please everyone gathered around your table.

This delicious meal is perfect for those busy nights that have you baffled as to what to serve your family. You know, the ones I am talking about. The ones that have you standing there with the fridge wide open talking to yourself. This is where this Instant Pot Peanut Chicken comes in. It can be made rather quickly in your instant pot without much fuss and your entire family will love it.

Creamy, sweet with a bit of a kick, this recipe is perfect paired with rice. It packs a delicious combination of flavors and textures that will not only please your palate, but have people craving more.

How to Make Instant Pot Peanut Chicken

This recipe is perfect for busy nights as it doesn’t take much time to make. It doesn’t compromise on flavor though, that is for sure.

This recipe uses boneless, skinless chicken breast. Make sure that you cube it up before cooking.
Set your instant pot to the sauté function. When the pressure cooker reads hot, you will want to add 1 tablespoon of oil.
You are going to want to add your chicken stock into the instant pot in batches. This will ensure that it browns evenly on each side.
Pour your chicken stock into your pot with the sauté function still on and scrape the bottom to remove any cooked on bits.
Whisk your coconut milk together with the solids. Add in your liquid aminos, ginger, brown sugar substitute, lime juice, zest and chili garlic sauce.
Pour this sauce over top of your chicken in the instant pot. Do not stir as it may read burn if the peanut butter is mixed into the sauce.
Turn your sauté function off by selecting cancel and over the instant pot, setting the valve to sealing.
Set your Instant pot to manual or pressure cook for 9 minutes and once your cycle is complete, perform a natural release for 5 minutes before changing to quick release.
If you sauce is not as thick as you desire, reset the cooker to the sauté function, stir in the xanthan gum and bring it to a boil. Continue stirring until your sauce has reached your desired thickness.
Garnish with peanuts and sliced green onions and serve over your desired vessel.

What Can I Serve with This Instant Pot Peanut Chicken?

This recipe is pretty versatile. It can be served over top of zucchini noodles, egg noodles, rice or even on its own. We love to serve it either way and it is always delicious.

Print Recipe