Instant Pot Peanut Chicken

Instant Pot Peanut Chicken that can also be made on the stovetop – a simple, delicious one-pot meal that can be made in 25 minutes! Paleo and GF adaptable, this delicious Balinese-inspired meal can be prepped ahead, or cooked ahead for the busy work week! 
Everything is soul and flowering.  I open and fill with love, and what is not love evaporates. ~ Rumi

Make this simple Peanut Chicken in an Instant Pot or on the stovetop, either way, it’s a delicious weeknight meal that comes together quickly and easily.  Chicken breast is simmered in a tasty, Balinese-style, peanut sauce then served over your choice of rice or a hearty bed of baby spinach and sprinkled with the optional but amaaaaaazing Peanut Chili Crunch.

The best part, this can be prepped ahead, stored in a ziplock, then cooked during the busy workweek. Or, cook it ahead on a Sunday and warm it up during the week. Either way, you will love it. Trust me.

How to Make Instant Pot Peanut Chicken!

If going the rice route, make sure to make the chili cucumber salad to go with it…..so fresh and flavorful!

This meal was inspired by our trip to Bali last year where the people are as kind and warm as the beautiful surroundings.  The thing that struck me most while being in Bali was how two very different religious groups- Muslim and Hindu, lived so peacefully together, holding respect and understanding for each other. It was an honor to witness this beautiful interweaving of cultures, a good reminder that this is possible when we live from the heart. Our thoughts create fear and with it, separation, barriers and prejudice. But our hearts want to love and connect.

If serving with rice, up your veggies by adding the Chili Cucumber Salad and wilted spinach.

Or serve the warm peanut chicken directly over a bed of baby spinach, gently wilting it.

Sprinkle with the optional Peanut Chili Crunch, which you will fall head over heels in love with!

It adds the best texture and flavor to Asian style meals…..so tasty!

What I love about this Instant Pot Peanut Chicken Recipe is,  it’s basically “dump and go”.  A good one for those of you who are short on time, or have little ones running all around you. Just put everything in the pot and give it a stir and pressure cook it for 10 minutes. That’s it. So easy! But not lacking in flavor whatsoever!

And remember, you can always swap out Almond butter for the Peanut Butter!

So delicious, so easy….. an Instant Pot Chicken recipe that can be made on the stovetop too! A fast and easy meal, that can also be made ahead if meal prepping.

You may also like: 

• Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
• Instant Pot Chicken Tortilla Soup
• Instant Pot Teriyaki Chicken
• Instant Pot Arroz Con Pollo
• Instant Pot Thai Curry Chicken
• For more Instant Pot Recipes, be sure to visit the Instant Pot Category on the recipe page! 

Instant Pot Peanut Chicken

★★★★★ 4.9 from 102 reviews

• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4-6 1x
• Category: chicken, main, gluten free, instant pot, paleo
• Method: instant pot, pressure cooker, stove top
• Cuisine: Balinese

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Description

Instant Pot Peanut Chicken that can also be made on the Stove Top – a simple, delicious one pot meal that can be made in 30 minutes! Paleo and GF adaptable, this delicious meal can be prepped ahead, or cooked ahead for the busy workweek! 

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
• 3 fat cloves garlic, rough chopped
• 1 tablespoon fresh ginger, chopped ( or use ginger paste)
• 1 teaspoon oil
• 13-ounce can coconut milk (liquid and solids- stirred) do not use light- too watery!
• 3 tablespoons soy sauce (or use GF liquid amino acids)
• 3 tablespoons honey (or coconut sugar or brown sugar)
• 2 tablespoons fresh lime juice, more to taste
• 1 tablespoon chili garlic paste (or sriracha, or sambal olek)
• —–
• 1/2 cup peanut butter (or sub almond butter)
• optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves

Chili Cucumber Salad

• 3 Turkish cucumbers, cut into 1/2 inch thick, diagonal half-moons
• 2 tablespoon rice vinegar
• 1 tablespoon chili garlic paste
• pinch salt and sugar (optional)
• optional – basil ribbons, scallions, or cilantro

Serve over rice or a bed of spinach (either raw or wilted) or both, with the optional Chili Cucumber Salad Sprinkle with the optional Peanut Chili Crunch, or even just roasted peanuts.

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Instructions

Cut the chicken into 1-inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork so liquids and solids are combined- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken (optional kafir lime leaves) everything except the peanut butter in the pot, and stir.

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once the chicken is done cooking, stir in the peanut butter, and taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you may want it sweeter. I usually add more chili paste and lime.  The sauce will thicken slightly as it cools.

(Alternately, if cooking on the stovetop, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach  – or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

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Notes

The sauce will start off a bit watery, but will thicken as it cools.

This will become more and more delicious over the next couple days. When cooking chicken breast in a pressure cooker, the meat seems to “contract”. If you allow the pressure-cooked chicken time to “rest”  (keeping in on the “warm” setting for a while) it will expand and absorb some of the sauce -the sauce will thicken and the chicken will relax a bit and become more tender and flavorful. That’s why dishes like this usually taste better the next day. A great one to make ahead!

If making or prepping ahead, I would just cook it ahead and refrigerate, allowing the flavors to meld.

To prep this ahead, and cook it later- blend all sauce ingredients (except peanut butter) in a blender. Pour over the raw chicken (in a ziplock bag) and store in the fridge for up to 3 days. Then pour it in the Instant Pot. Drop peanut butter on the top of the chicken or stir it in after it is cooked. Follow the rest of the directions above.

Chicken Breast cooking Times: 

• 6-ounce chicken breasts- 6 minutes on high pressure for fresh ( 10 minutes on high pressure for frozen)
• 8 ounce chicken breasts -7 minutes on high pressure for fresh (11 minutes on high pressure for frozen)
• 10 ounce chicken breasts- 8 minutes on high pressure for fresh (12 minutes on high pressure for frozen)

Nutrition

• Serving Size: ½ cup
• Calories: 381
• Sugar: 10.6 g
• Sodium: 330 mg
• Fat: 22.6 g
• Saturated Fat: 8.6 g
• Carbohydrates: 15.8 g
• Fiber: 2.3 g
• Protein: 31.4 g
• Cholesterol: 82.7 mg

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