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.
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- 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
This is my go-to instant pot recipe. I meal prep with this and quinoa, and it reheats great. Absolutely the BEST instant pot chicken recipe on the internet.
Thanks Austin!
Do you think this would work with heavy cream instead of coconut milk? Have a coconut allergy. Planning on making on the stove top. Thanks!
I haven’t tried this with heavy cream- honestly, I can’t picture it? If you try it let me know!
So good! My husband who is the sauce master in the house loooved the peanut sauce. 10/10 would make again.
Another fantastic recipe. I made it with the peanut crunch and some jasmine rice. I swear your blog is my go to now. Thank you for making so many low effort healthy recipes. With my endo its been very hard to keep up with making dinner until I found your blog.
Yay!! thanks so much and great to hear.
Wow!! So delicious and easy. Loved the cucumber salad accompaniment.
This is satay chicken not peanut chicken lol excellent recipe tho, just call it what it is and is known world wide as!
this is not satay chicken in the far east.. satay chick as i know it is barbequed…
No this is not satay chicken in Singapore / Malaysia. Satay chicken is on the bbq!
I made this for dinner tonight. Delish! Make sure to pile on that crispy topping (I added dried kefir lime leaves and toasted coconut as you suggested). Thank you!
Even though I got the burn error on my instant pot while making this, I still have to give it 5 stars. This is absolutely delicious!! I highly recommend trying it. It’s super easy to make and massively delivers on flavor. Thank you! Thank you!
Woah. I really didn’t think it was going to come out so good. I didn’t use all of the coconut milk. It was perfect.
Great recipe! Even better with the chili peanut crunch on top, which takes it up a whole level.
I just made this tonight and it was a hit! My eight-year-old daughter declared it the fanciest meal we’ve eaten in the last year and promptly ate up everything on her plate and asked for more. The chili-vinaigrette cucumbers were delicious too!
Hi Sylvia, sounds delicious and I’m looking forward to making this at home. What adjustments to cooking time etc. would you suggest if I swap the chicken for tofu? And would you suggest soft or hard tofu (or a different meat substitute altogether!)
Thanks so much
You know, I’d cook the sauce on the stove, and make the tofu crispy ( look up crispy tofu) using extra firm tofu with just salt and pepper (not silken tofu) then add it to the sauce at the end.
Added some celery and carrots before pressure cooking (sautéed with garlic and ginger). Added the peanut butter and some bell pepper after pressure cooking. Left out the extra coconut milk. Topped with the peanut chili crunch. Was delicious!
I made this on the stovetop. I used brown sugar and sriracha because it was easy. I wilted a bunch of spinich between the rice and chicken and added the cucumber salad. It was delicious. Very easy to make. It hit all the right notes. Left overs taste just as good!
Perfect 👌
Very good. Family loved it. I topped it with crushed peanuts and a bit of cilantro.
This was an amazingly delicious recipe. Thanks so much!! It brought me home to my years living in SE Asia. One question. Did you use smooth or crunchy peanut butter? I used natural crunchy peanut butter and dropped it on top of the chicken as you explained. However the Burn message came on the IP and when I opened it I found all the peanut butter had sunk to the bottom and were stuck to the pan. I like the crunch of the peanuts in the curry but wonder if smooth peanut butter would prevent this problem??
Hi Karen I used crunchy Peanut Butter too. Next time feel free to add the Peanut butter after you pressure cook the chicken. Not sure why some sink and some dont?
This was incredible!
I made this today and it was fantastic and so easy. Next time I will add some veggies. I like spice and my housemate does not, so I added some sriracha to my bowl and it was perfect. I had a million projects going on today and did not have time to make the crunchy topping or cucumber salad but would like to try them sometime. This is my new favorite instant pot recipe! Thank you!
super easy and very flavorful! thanks so much for sharing, sylvia! in my case, the ginger was quite pronounced in the finished dish so i’d use a bit less next time. in full disclosure, i’m not much of a ginger fan but i try to stay largely true to recipes the first time i make them so ymmv. browning cubed chicken thighs prior to cooking everything in the ip was my only deviation in this case.
Came out well – used skinless chicken thighs and cooked for 10 min, also added a couple carrots. My 10-year old loved it (my 6 year old, not so much!)
Do you think you could freeze this after you prep it? (Thinking of making a double batch and setting aside half for next week or later.)
If frozen, any ideas on if you’d follow the same recipe for the frozen version in the IP?
Yes, I think this would freeze well- just as is.
Really good for how simple it is! I didn’t have any fish sauce and it was still very tasty. I did add some red pepper and spinach, will make it again!
Do you have a recommendation for coconut milk substitutes in a recipe like this? I’m very allergic, which sadly makes me miss out on a lot of Thai coconut or curry dishes. I know I’ve seen plain yoghurt used, but I don’t know when that’s best and what the ratio is.
I think yogurt would be too tangy. Maybe something as simple as cream?
this looks lovely and thanks so much for sharing! very excited to try it for dinner tomorrow night! if i sear the cubed chicken first (planning to use thighs), should i reduce the cooking time a few minutes once everything is in the ip?
thank you so much!
Yes, I would. 🙂
thank you, sylvia! it turned out quite well and i left a separate comment with a rating 😀
This was one of the best instant pot recipes I’ve ever made. Seriously delicious and so easy to throw together. I served over sautéed cilantro lime cauliflower rice and topped with the cucumber salad. I will definitely be making this again. Thank you for sharing this delicious recipe!
I made this dish today on the stove top with all the ingredients (including the lemongrass and kefir lime leaves) and accompaniments you suggested in the recipe above ie. cucumber, spinach and the crunchy chilli peanut topping. It was fabulous and super tasty – everything just worked fabulously well together. This one is a keeper. Thanks for sharing!
Great to hear!