This Balinese-style Peanut Butter Chicken is easy to make in an Instant Pot and can also be made on the stovetop – a simple, delicious meal that can be made in 30 minutes! GF.
Everything is soul and flowering. I open and fill with love, and what is not love evaporates. ~ Rumi
This flavorful Balenise-style Peanut Butter Chicken is made with tender pieces of chicken simmered in a fragrant, creamy peanut butter sauce. It’s rich and creamy with a lovely Balinese flavor. Similar to Thai peanut chicken, here the chicken breast is simmered in a tasty, Balinese-style peanut sauce until very tender. Serve it over jasmine rice (or cauliflower rice) with your favorite veggie, and dinner is ready! Here we have topped it with our Peanut Chili Crunch for even more flavor!
This meal was inspired by our trip to Bali last year, where the people are as kind and warm as the beautiful surroundings. What 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 of what 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!
Why you’ll love Peanut Chicken
- It’s Adaptable! Make this in an Instant Pot or on the stovetop; either way, it’s a delicious weeknight meal that comes together quickly and easily.
- Great for meal Prep. The best part is that this can be prepped ahead, stored in a ziplock, and then cooked during the busy workweek. Or, cook it ahead on a Sunday and warm it up during the week.
- It’s SUPER flavorful and Keto.
Peanut Butter Chicken Video!
Ingredients in Peanut Butter Chicken
- Chicken breast: Boneless skinless chicken breast cut into bite size pieces, adds protein and a savory flavor to the dish. Feel free to use skinless chicken thighs!
- Coconut milk: Adds richness and creaminess to the sauce, balancing out the flavors of the peanut butter and spices.
- Peanut butter: Provides a nutty and creamy base for the sauce. It adds depth of flavor and richness to the dish. We use all-natural organic peanut butter, with no additives, either creamy or smooth.
- Soy sauce: Adds a salty umami flavor to the sauce, enhancing the overall taste of the dish. Feel free to use gluten-free Coconut Aminos or tamari.
- Garlic: Aromatic and savory, garlic adds a delicious flavor to the chicken and sauce.
- Ginger: Adds a warm and slightly spicy flavor to the dish, complementing the other ingredients.
- Lime juice: Adds a bright and refreshing citrus flavor that balances out the richness of the peanut butter and coconut milk.
- Brown sugar: Provides a touch of sweetness to balance out the salty and savory flavors in the dish.
- Red pepper flakes: Adds a subtle heat to the sauce, giving the dish a bit of a kick. Adjust the amount based on your desired level of spiciness.
- Salt: Enhances the flavors of the dish and helps to bring out the other ingredients.
- Garnishes (optional): You can top the dish with chopped peanuts, cilantro, green onions, and lime wedges for added flavor and presentation. Or make our Peanut Chili Crunch!
Peanut Butter Chicken Instructions
Cut the chicken into 1-inch cubes, sprinkle with salt, and pepper and set aside.
Instant Pot Instructions
- Set Instant Pot to the sauté function, and sauté the ginger and garlic in oil for 1-2 minutes, until fragrant. Add lemongrass if using, saute 30 seconds.
- Add 1 cup of the stirred coconut milk (you’ll add the rest after), add the soy sauce, honey, lime juice, chili paste, salted chicken and lime leaves (everything except the peanut butter) and stir to combine.
- Set to HIGH Pressure (7 mins for chicken breast, 10 mins for chicken thighs). Naturally release.
- Stir in the peanut butter.
- Taste Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you want it saucier. Some of you may want it sweeter- so add more honey or brown sugar to taste. I usually add more chili paste and lime. The sauce will thicken slightly as it cools ( see notes).
Stovetop Instructions
- In a medium dutch oven or large saute pan, heat oil over medium-high heat. Add the seasoned chicken and brown each side until golden (no need to cook through- just brown the meat).
- Toss in the garlic, ginger and lemongrass and sauté until fragrant, 1-2 minutes, then add the remaining ingredients- stir in 1 cup coconut milk (add the rest after) soy sauce, honey, lime juice, chili garlic paste, lime leaves– all except the peanut butter – stirring to combine.
- Cover and let simmer gently on medium-low heat for 10 minutes or until chicken is cooked. Then stir in the peanut butter. Add the remaining coconut milk if you like. Taste and adjust sweetness, lime, salt, and heat to taste. The sauce will thicken as it cools—see recipe notes.
What to serve with Peanut Chicken
When serving this Balinese-style Peanut Butter Chicken, there are several delicious options that you can pair with it. Here are some ideas:
- Rice: Serve the Peanut Butter Chicken over a bed of fragrant jasmine rice in a bowl for a classic combination. The rice will soak up the flavorful sauce and provide a satisfying base for the chicken. Brown rice works too. If going low carb, serve over a bed of spinach or cauliflower rice.
- Noodles: Try serving the Peanut Butter Chicken with noodles like rice noodles or soba noodles. Toss the noodles in the peanut sauce to coat them well, then top with the tender chicken.
- Vegetables: Add some fresh veggies to the meal by serving steamed or stir-fried vegetables on the side. Some great options include wilted spinach, steamed broccoli, sauteed red bell peppers, carrots, mushrooms, or snap peas.
- Fresh Salad: Pair the Peanut Butter Chicken with our Asian Slaw or Asian cucumber Salad!
Sprinkle with the optional Peanut Chili Crunch, which you will fall head over heels in love with!
Store leftovers in an airtight container in the refrigerator for up to 4 days (or plop in the freezer). Heat in a microwave or on the stove.
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!
Peanut Butter Chicken FAQS
1. Can I use any type of peanut butter for this recipe?
While you can use any type of peanut butter for this recipe, we prefer all-natural peanut butter with no additives and always opt for organic! Feel free to use almond butter if you have peanut allergies.
2. Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs are a great alternative to chicken breasts. They will add extra richness and tenderness to the dish.
3. Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply follow the stovetop instructions to sauté the chicken and aromatics, then transfer everything to the slow cooker. Cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. Stir in the peanut butter at the end.
4. Is this recipe gluten-free?
Yes, this peanut butter chicken recipe can be made gluten-free. Just be sure to use gluten-free soy sauce or a gluten-free alternative like tamari or coconut aminos.
5. Can I make this recipe ahead of time?
Yes, this peanut butter chicken is a great recipe for meal prep. You can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 4 days. Simply reheat it on the stove or in the microwave when ready to serve.
6. How spicy is this dish?
The level of spiciness in this dish can be adjusted to your preference. The recipe includes red chili paste for a subtle heat, but you can add more or less depending on how spicy you like it.
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!
Peanut Butter Chicken Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6
- Category: chicken, dinner idea,
- Method: instant pot, stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A delicious recipe for Peanut Butter Chicken (made in your Instant Pot or on your stove top)- a delicious Baleniese-style meal the whole family will love!
Ingredients
- 1 1/2 lbs chicken breast, or thighs, cut into 1 inch cubes, sprinkled with salt and pepper
- 1–2 teaspoons peanut oil, coconut oil or olive oil
- 3 fat cloves garlic, rough chopped
- 1 tablespoon fresh ginger, chopped (or use ginger paste)
- 1 tablespoon lemongrass, finely minced (optional)
- 4–5 lime leaves (optional)
- 13-ounce can full fat coconut milk (stirred) do not use light- too watery!
- 3 tablespoons soy sauce (or use gluten-free 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)
Instructions
Cut the chicken into 1-inch cubes, sprinkle with salt and pepper and set aside.
Instant Pot Instructions
- Set Instant Pot to the sauté function, and sauté the ginger and garlic in oil for 1-2 minutes, until fragrant. Add lemongrass if using, saute 30 seconds.
- Add 1 cup of the stirred coconut milk (you’ll add the rest after), add the soy sauce, honey, lime juice, chili paste, salted chicken and lime leaves (everything except the peanut butter) and stir to combine.
- Set to HIGH Pressure (7 mins for chicken breast, 10 mins for chicken thighs). Naturally release.
- Stir in the peanut butter.
- Taste Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you want it saucier. Some of you may want it sweeter- so add more honey or brown sugar to taste. I usually add more chili paste and lime. The sauce will thicken slightly as it cools ( see notes).
Stovetop Instructions
- In a medium dutch oven or large saute pan, heat oil over medium-high heat. Add the seasoned chicken and brown each side until golden (no need to cook through- just brown the meat).
- Toss in the garlic, ginger and lemongrass and sauté until fragrant, 1-2 minutes, then add the remaining ingredients- 1 cup coconut milk ( add the rest after) soy sauce, honey, lime juice, chili garlic paste, lime leaves– all except the peanut butter – stirring to combine.
- Cover and let simmer gently on medium low heat for 10 minutes or until chicken is cooked, then stir in the peanut butter. Add the remaining coconut milk if you like. Taste and adjust sweetness, lime, salt and heat to taste. The sauce will thicken as it cools- see notes.
Serve over a bed of jasmine rice or baby spinach, or chili cucumber Salad (see notes). Top with optional Peanut Chili Crunch.
Notes
Chili Cucumber Salad: In a medium bowl, mix 3-4 cups Turkish cucumbers (cut into 1/2-inch thick, diagonal half-moons), 2 tablespoons rice vinegar, 1 tablespoon chili garlic paste, a pinch or salt and sugar to taste. Add few tablespoons of basil ribbons, scallions, or cilantro if you like!
If the sauce seems too thin, reduce a bit using the sauté function (or simmer gently uncovered on the stove) while constantly stirring, to prevent burning the bottom. The sauce will start off a bit watery but will thicken as it cools.
TIP: When cooking chicken breast in a pressure cooker, the meat will “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 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.
Leftovers will keep up to 4 days in an airtight container in the refrigerator, or this will freeze well, up to 4 months. Thaw before reheating gently on the stovetop.
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
Wow! Just wow! This peanut butter chicken recipe is sooooo good! I followed the recipe to a tee. Once my husband had licked his bowl clean (literally) he turned to me with big, enthusiastic eyes and said, “Babe, feel free to make this dish whenever you want. I could eat it every day!” How’s that for the ultimate compliment! 😊
Awesome Rennie, so great to hear! 🙂
The chili cucumber salad recipe has gone missing, seems to have been accidentally removed? It can still be read with archive.org though.
Are you thinking of the Spicy cold noodle salad?
The recipe was delicious, but the recipe was very difficult to follow. I wish the recipe was written in a less confusing way because the order of the steps is essential for the success of the recipe. If the first two steps were broken out more, this recipe would be easier to follow and carry out successfully.
Hey Ryan! I really appreciate the feedback and will take a look and see if I can make it more clear.
Really tasty and easy. Also good with tofu (I sauteed it first).
Thanks Josie! Glad you liked this one. Appreciate the review!
Really tasty and easy to make. Tuank you! I used boneless chicken thighs and cooked for longer. I’d use about half the PB next time…
Thanks Gaby- glad you enjoyed!
So good! The lime and lemongrass really gave it that flavour I love, and you can eat a lot of the sauce without feeling overpowered. I only had two chicken breasts so I added some stir fried veggies to the sauce and it was a perfect meal.
Wonderful to hear this Martha! Thanks for taking the time to review and rate.
It’s okay. The chicken to sauce ratio is totally off and I would double it.
Thanks Kate, do you mean you would double the chicken? Or double the sauce? It is meant to be quite saucy…
I have to say that I saw this recipe and had all the ingredients and thought I would make this tonight for dinner. In error I took out a snapper fillet instead of a chicken breast but adapted the cook time. It was amazing! Can’t wait to try this again with chicken breast but the snapper will be on rotation as well. Thanks for the recipe!
Oh love it Katrina! Thanks for sharing this, will have to try soon!
Awesome recipe that is easy to tweak. We doubled the lime, garlic, and ginger and did chicken thighs. Delicious.
Hello,
Any thoughts on what works better, chicken breast or thigh? And are smooth and creamy natural peanut butter both fine for this recipe? Thanks!
Hey Julie! I think either peanut butter will work. Chicken thighs always seem to do better in an instant pot ( don’t dry out) but totally a preference thing.
I had all the ingredients and made it for dinner tonight – WOW, it was delicious and will become part of my regular meal rotation. So easy to make too! We added thick rice noodles to the pan and made a side salad to round out the meal. YUM
Sounds perfect, so glad you enjoyed!
Delicious 🤤 I made several modifications partly since I’m doing strict Keto and partly because I didn’t have all ingredients. Didn’t add sugar; added very little soy sauce (1tbsp) but fried the chicken in ghee. Didn’t have chilli garlic paste so made it fresh. Topped with coriander and mint. Absolutely cannot wait to repeat 😀
So glad you made it work for you Anna!
I was bored with food at home and didn’t have much in the fridge, but I had chicken I needed to cook and a bag of rice. I tried googling a few pantry items I had on hand and stumbled upon this. It was easy and really different. I never put peanut butter on chicken before. I used lemon instead of lime juice (I’m sure lime is better, but that’s the citrus I had). Also, I didn’t have chili garlic paste, but I played around with chili garlic sauce and chili crisp to add heat.
So glad you gave it a try Valerie!
It’s not possible to see a whole video on your website. There is either another recipe starting in the middle or an ad followed by a different recipe.
Hi There, you need to click the STAY button to stay on the video! do you see it, it will come up at second 20. 🙂
Fairly good recipe! We added the suggested lemongrass and found that it added a really nice flavor. However, overall, I found that all the flavors were a bit subtle for my taste. While eating leftovers, I mixed it with some herbed wild rice and it was perfect that way. I also had issues with a watery sauce (and did not use a light coconut milk), but when mixed with rice, it is still delicious. I would make this again, but maybe play a bit with what spices I add to it.
Thanks for the feedback- yes you can always up the spices to taste!
Hi – the recipe says natural release but no mention of how long. I just looked at another instant pot chicken recipe I make frequently and it says cook for 25 minutes and natural release for 10 after. Now I can’t imagine this will be fully cooked . Did you mean quick release?
Hi Pam, naturally release until it actually fully releases. This usually takes about 20 mins. The chicken will be perfectly cooked. 🙂
Hi -looks delicious and I plan to make tomorrow but I cant find the recipe for the cucumber salad? Thanks!
Hi Pam, it is in the recipe card!
I am marinating the chicken now, when I add it to the instant pot do I add the peanut butter before or after I pressure cook it?
I would stir it in after, to prevent the burn notice.
This is my second time making the recipe, so yummy! Just curious, what is the serving size for the nutrition facts shown?
About a half cup. 🙂
I make this recipe often. It’s so simple and always tastes great. I serve it on brown rice.
Thanks, and so happy you like this 🙌