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 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 set aside.
- Instant Pot Instructions: set Instant Pot 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 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. ( Set to 7 mins for chicken breast, 10 mins for thighs). Naturally release. 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- so add more honey to taste. I usually add more chili paste and lime. The sauce will thicken slightly as it cools.
- Stovetop Instructions: In a medium Dutch oven, pan or large skillet, heat olive over medium heat. Add the seasoned chicken and brown each side until golden ( no need to cook through- simply brown the meat). Toss in the garlic, and ginger, and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except the peanut butter – stirring to combine. Cover and let simmer gently on low heat, 8-10 minutes or until chicken is cooked, then stir in the peanut butter. Adjust sweetness, lime, salt, and heat to taste!
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 1x
- Category: chicken, dinner idea,
- Method: instant pot, stovetop
- Cuisine: American
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 pinch of salt
- 3 fat cloves garlic, rough chopped
- 1 tablespoon fresh ginger, chopped ( or use ginger paste)
- 1 teaspoon peanut oil, coconut oil or olive oil
- 13-ounce can full fat 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
Instructions
- Cut the chicken into 1-inch cubes, sprinkle with salt and set aside.
- Instant Pot Instructions: set Instant Pot 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 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. ( Set to 7 mins for chicken breast, 10 mins for thighs). Naturally release. 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- so add more honey to taste. I usually add more chili paste and lime. The sauce will thicken slightly as it cools.
- Stovetop Instructions, In a medium dutch oven or large skillet heat olive 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 and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except the peanut butter – stirring to combine. Cover and let simmer gently on low heat, 8-10 minutes or until chicken is cooked, then stir in the peanut butter. Adjust sweetness, lime, salt and heat to taste!
- 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. See notes.
- Serve over a bed of jasmine rice or baby spinach, or this Asian Cucumber Salad. Top with optional Peanut Chili Crunch.
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 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 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.
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
I bought my adult daughter an electric pressure cooker for college graduation. It took her months to start using it, and now she loves it. She made this recipe for a chicken potluck competition at work and won 1st place. She made it for a family meal and I am not sarcastic in saying that it is one of the best things I have ever tasted in my life. We didn’t have the salad.
Mel’s Kitchen Cafe is my g-to site for recipes, however, now I am going to check out some more of your recipes.
Thanks- happy you liked it!
So stinking good! I used radishes instead of cucumbers for the salad and added a Serrano to the sauce because I like spicy, but so so good.
Great to hear!
I bough my daughter an Instant Pot for College graduation three years ago. She didn’t start using i much until about 19 months ago. Recently she made a Pinterest board with pressure cookers she has tried and were successful. This is one of those recipes and she made it for us over the weekend. It was so excellent. I think what I like the most is that is has so many great flavors and yet it is not too spicy hot.
I am going to blast on Facebook how excellent this is!!!
I just wanted you to know that we adored this meal, Sylvia. I will make it again and again. I am just learning how to put my instant pot to use and am so glad I found this recipe! I literally wanted to drink the sauce too, lol. So happy I have enough leftovers for myself tomorrow. We enjoyed this tonight with edamame 🙂 Will make the cucumber salad next time when I can find the Persian cucumbers. LOVELY!!
Thanks Laura! So glad you liked it!
Thanks for the recipe! My batch turned out more saucey than I think it was supposed to, but it worked out well because I had some rice ramen noodles I wanted to use up. The noodles soaked up all of the delicious sauce, which was perfect because I didn’t want to waste any of it! The cucumbers were also a nice accompaniment to add freshness to the dish.
Yes the recipe does end up being saucy, but in the end, I left it that way, because well, it’s so tasty and more to use over rice and noodles, etc.
Amazingly simple and delicious!
I am planning to make this sometime this week and have a small question. The recipe says to use lime juice but the video shows lemon juice. Is this an either/or situation?
Yes, but I prefer lime.
Wow!! I made this for dinner tonight, and we loved it! I made these small changes and it was perfect for us. I made this is my cast iron pan. I only used 2 tbsp of honey, and in the future (because I will be making this again!) I probably would still use a little less. I put all the sauce together, including the peanut butter and mixed it using an immersion blender. I didn’t use all the sauce. I will freeze it and use it later for a quick dinner on another night. But really, this was super easy and fast to make. This receipe is a huge hit for us!
Awesome to hear and thanks for sharing your adaptions!
I have made this a number of times now and get rave reviews every time. I tried it with cubed chicken thighs the last couple of times and it was even better. My personal taste is for it to be a tad less sweet so I halve the sweetener and since we are doing keto I use keto maple syrup which has worked well. I have made it with and without the wilted spinach and I love what the spinach adds. We do cauliflower rice and I make regular rice for whoever prefers it. This was the first dish I made in my instant pot and it was such a success I quickly got over my apprehension at using my new appliance. I have nevevr made the cucumber salad cuz I am just too lazy 🙂 also as a lazy person I just use chopped regular peanuts but that really adds a lot to the finished dish. thanks you so much for such an awesome recipe.
Thank you Debra- appreciate you sharing!!!
This is my third time making this in my instant pot and I love it! I haven’t made the chili cucumber salad, but I’ve been serving this on a bed of brown basmati rice with thinly sliced cucumbers and spinach. It is so good! I just wrote it in my personal recipe book because I have a feeling this will stay a favourite of ours for a long time!
I forgot to mention in my original comment. I always thicken the sauce with a cornstarch slurry at the end and it turns out beautifully.
Perfect! Thanks!
Glad it made it into your personal book 🙂 Thanks for the sweet comment!
I am absolutely obsessed with this recipe! My partner and I keep it on regular rotation in our house. I love how healthful, comforting, and luxurious this sauce is! It’s been really perfect for weeknights. Thank you for such a yummy recipe!
So happy you are enjoying it!
This was very delicious! We spooned it over spinach and sprinkled cilantro over it. Yum! Thanks – this recipe is a keeper!
Second time I’ve made this recipe and the lemongrass is life here lol. Makes the difference between basic and complex peanut chicken. Love it in the instant pot and on the stovetop and serve it over tri-color cabbage along with that lovely cucumber salad.
Really simple to make, the whole family loved it and as the author has said it did get better a few days later
Amazing! Added also galangal. And while making realized that with other south Asian recepies I never have added sugar or honey, that really makes the difference!
My husband made this in the instant pot according to the recipe and it was such a delicious meal plus left-overs. Thank you!
Thanks Lois! Glad you enjoyed!
First time making it tonight and I’m obsessed! My boyfriend loved it as well! Thanks for sharing
Great to hear!!!!
This is a very simple version of a wonderful Thai chicken that could take hours but is ready in minutes. I love the side salad.
This chicken is just delicious. Really happy I found this recipe.
So glad you enjoyed this Betty! Appreciate your comment!
I’m making it now. My instapot has a poultry setting but that cooks on medium. Do I use the poultry setting for 9 minutes or try a different setting for high? Or just cook longer?
Hi Ryan! I don’t have that setting on my instant pot. I bet the chicken setting would work great, just not sure about the time. Are you cooking thighs or breasts? My guess, if cooking thighs, is to increase just by a few minutes. Was there a cooking guide that came with the pot? It may have a general guideline for cooking times. Please let me know what you end up doing…..curious!
My 16 year old son isn’t too keen on trying new things. But he not only ate it but he went back for SECONDS! That’s why this recipe is getting 5 stars
This is the first of Sylvia’s recipes that I’ve made and I am SO GRATEFUL I found you! This was a wonderful dish – my family loved it, it was easy, and I felt like a gourmet. Thank you so much!
I’ve made this few times and I am currently making this and I plan on straining it to make the peanut chicken. This Recipe is very good and Thanks for your help!
Extremely calorie dense, mediocre flavor. Beware, this is not a ‘healthy alternative’. This is a high fat high calorie meal, even when served on spinach.
Doug, appreciate your input. Yes it’s calorie dense. People define “healthy” in different ways. This is more of a “Keto” recipe….so definitely not for everyone.
If I could give this dish 10,000,000 stars I would! It is SO GOOD. I love that your meals are organized by season. It makes it so easy to plan out my week based on the veggies I buy (I usually go shopping at the farmers market on Saturday and then do batch cooking for the week ahead on Sunday). For anyone debating about making this, if you love chicken satay with thai peanut sauce, you’ll love this recipe. I doubled it and we ate it for dinner all week and were actually sad when it was gone! I made a double batch of the Asian Coleslaw and a big pot of rice and it was like eating at an amazing restaurant all week. Your website is my go-to place for recipe inspiration. I love how you layer flavors and that your recipes tend to revolve around plants, as we like to shoot for 2/3 of our plates being veggies. I also adore all the quotes you include in your posts. Your whole website is so inspiring and the feeling of who you are as a person really comes through on the page. It’s a centering stop and a reminder of all that is good in the world. Thank you for sharing your love of cooking with all of us.
Laurie! Thanks so much for this beautiful comment. It made me a little teary. Truly appreciate it. xoxoxo