Quick & Easy Instant Pot Thai Chicken Thighs Recipe

Get ready to enjoy this Instant Pot Thai Chicken Thighs recipe. It’s a delicious and easy-to-make dish with a mouthwatering peanut sauce with a hint of spice and lime.

The chicken thighs are perfectly cooked in the Instant Pot, making this a quick and convenient meal for busy weeknights. The combination of flavors will surely please your palate and leave you wanting more.

Ingredients:

Bone-in Thighs: You will need 5 to 6 pounds of these. The bone-in thighs will give your dish more flavor than boneless. You can trim off any excess skin or fat, according to your preference.

Low Sodium Chicken Broth: Use a cup and a half of this. It’s a healthier option and will add a savory base to your sauce.

Freeze-dried Cilantro: This requires three tablespoons. It adds a fresh and slightly citrusy flavor to the dish.

Soy Sauce: You need about three-fourths of a cup. You can use a low-sodium version if you prefer. It provides a salty and umami flavor.

Peanut Butter: You will also need about three-quarters of a peanut butter cup. It gives a creamy texture and nutty flavor to the sauce.

Cornstarch: Use about three tablespoons of cornstarch. It acts as a thickening agent for your sauce.

Cold Water: Mix three tablespoons of cold water with the cornstarch and form a slurry.

Ground Ginger: Use three teaspoons of ground ginger. It adds a warm and slightly spicy flavor.

Red Pepper Flakes: Add a teaspoon or adjust to taste. These will give your dish a spicy kick.

Lime Juice: You will need about four tablespoons. It adds a tart and refreshing flavor.

Green Onions: Use these for garnish. They are optional if you don’t like them, but they add a nice crunch and mild onion flavor.

Ground Ginger Paste: Use about a tablespoon. It will intensify the ginger flavor in your dish.

Chopped Peanuts: Use a cup and a half. These will add a crunchy texture and nutty flavor.

Salt and Pepper: Add these according to your taste. They will enhance the other flavors in your dish.

Olive Oil: Use three tablespoons for sautéing the chicken. You can also use canola oil if you prefer.

Making The Instant Pot Thai Chicken Thighs

Preparing the Instant Pot:

Start by warming up the Instant Pot. Push the sauté button to turn it on. While it’s warming up, you can start preparing the chicken.

Preparing the Chicken:

Trim off the excess fat and skin from the chicken thighs, according to your preference. Brown the chicken in the Instant Pot using your chosen oil. While browning, you can put the lid on and start preparing your lime juice.

Preparing Lime Juice:

You’ll need about four tablespoons of lime juice. Squeeze the limes into a bowl using a lime press or any other method you prefer.

Browning the Chicken:

Turn over the chicken to brown on both sides. This should take about three to five minutes. Make sure to brown all the pieces of chicken.

Preparing the Sauce:

In a separate bowl, combine the chicken broth, peanut butter, soy sauce, freeze-dried cilantro, lime juice, red pepper flakes, ground ginger, and ginger paste to create the peanut sauce.

Deglazing the Pan:

After removing the browned chicken, deglaze the pan with a splash of chicken broth. Stir it around to remove any bits stuck at the bottom.

Cooking the Chicken:

Turn off the Instant Pot and place the browned chicken pieces inside. Pour the prepared peanut sauce over the chicken. Close the Instant Pot and make sure the lid is on tight.

Pressure Cooking:

Set the Instant Pot to manual pressure cook for 12 minutes. Secure the lid and set the vent to sealing so it can build pressure. Once done, perform a quick release.

Finishing the Sauce:

After removing the cooked chicken from the Instant Pot, take your cornstarch slurry and simmer it in the remaining sauce until it reaches your desired thickness and consistency.

Serving:

Serve the Thai Chicken Thighs garnished with chopped peanuts and green onions. Enjoy your delicious homemade Instant Pot Thai Chicken Thighs!

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, you can use boneless chicken thighs, but you may need to adjust the cooking time as they tend to cook faster than bone-in thighs.

Can I substitute the peanut butter with another nut butter?

Yes, you can substitute the peanut butter with almond or cashew butter. However, please note that the flavor will be slightly different.

Can I make this recipe in a slow cooker instead of an Instant Pot?

Yes, you can make this recipe in a slow cooker. You need to adjust the cooking time to 4-5 hours on high or 6-7 hours on low.

What can I serve with these Thai chicken thighs?

These Thai chicken thighs go well with jasmine rice or noodles. You can also serve them with a side of steamed vegetables for a complete meal.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. The flavors develop better after a day or two. Just reheat it before serving.

How should I store the leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Can I freeze this dish?

Yes, this dish freezes well. Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Is this dish spicy?

This dish has a mild heat due to the red pepper flakes. However, you can adjust the red pepper flakes you like.

Can I use fresh cilantro instead of freeze-dried?

Yes, fresh cilantro can be used. You need to use about three times the amount as fresh herbs are less concentrated than dried.

Can I use a different type of oil for sautéing the chicken?

Yes, you can use any oil that you prefer. Canola oil or vegetable oil would also work well.

Quick & Easy Instant Pot Thai Chicken Thighs Recipe

Instant Pot Thai Chicken Thighs & rice

This Instant Pot Thai Chicken Thighs recipe is an easy and flavorful dish, featuring a peanut sauce with a hint of spice and lime.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 5-6 pounds Bone-in Thighs
  • 1.5 cups Low Sodium Chicken Broth
  • 3 tablespoons Freeze-dried Cilantro
  • 3/4 cup Soy Sauce
  • 3/4 cup Peanut Butter
  • 3 tablespoons Cornstarch
  • 3 tablespoons Cold Water
  • 3 teaspoons Ground Ginger
  • 1 teaspoon Red Pepper Flakes
  • 4 tablespoons Lime Juice
  • Green Onions for garnish
  • 1 tablespoon Ground Ginger Paste
  • 1.5 cups Chopped Peanuts
  • Salt and Pepper to taste
  • 3 tablespoons Olive Oil

Instructions

  1. Warm up the Instant Pot and prepare the chicken thighs, removing any excess skin or fat.
  2. Sauté the chicken thighs in the Instant Pot until browned on both sides, roughly 5 minutes per side.
  3. Prepare the peanut sauce by combining chicken broth, peanut butter, soy sauce, freeze-dried cilantro, lime juice, ground ginger, and ginger paste.
  4. Deglaze the Instant Pot with a splash of chicken broth, then add the browned chicken thighs back in.
  5. Pour the prepared peanut sauce over the chicken thighs in the Instant Pot.
  6. Pressure cook the chicken thighs on high for 12 minutes, then perform a quick release.
  7. Remove the chicken thighs and thicken the remaining sauce with a cornstarch slurry if desired.
  8. Serve the Thai chicken thighs with the thickened peanut sauce, garnished with chopped peanuts and green onions. Enjoy!

Nutrition Information:

Serving Size:

per serving

Amount Per Serving: Calories: 550 kcalTotal Fat: 35gSaturated Fat: 8gCholesterol: 165mgSodium: 1200mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 45g

Leave a Reply