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
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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
I love this recipe and share it with everyone. I make a few changes for lower carbs. Use sugar free maple syrup instead of honey and serve over cauliflower rice and spinach. Just chop some dry roasted peanuts for on top and omg!!!! so good!
Oh perfect Debra! Glad to hear you were able to adapt!
I have been searching for the perfect peanut sauce instant recipe and this is it! It came out amazing. My boyfriend is eating seconds as we speak. Chicken is so tender and the flavor is out of this world. I served over jasmine rice, used Sriracha, and ginger paste, and followed the recipe to a T. Next time I may add steamed broccoli, or some cilantro, and some roasted peanuts to the top next time and use coconut jasmine rice. I will definitely be making this again! Easy, quick, filling and delicious!
Great to hear Sydney! Happy you like this. It would be perfect with steamed broccoli!
Hi Sylvia, thank you for another amazing tasting quick dinner. I did it on the stove top and turned out so well. I made some extra to have for a second night dinner later on the week, but not sure there will be any left. Very delicious.
Kind regards
Judith
Glad you enjoyed this!
This recipe was so good and comforting! I can’t wait to make it again. I had some farmers market veggies to use up so I added a finely chopped leek and a spicy pepper to the saute. And wilted rainbow chard on the side, in addition to the cucumber salad. I used chicken thighs but used the same time under pressure for breasts and it turned out just fine. I need mto make peanut chili crunch topping for next time!
Yum! glad you enjoyed this!
Partner loved this.
I tried it with tofu which was really yummy, I’m really obsessed with the cucumber pickles they’re so good 😍
Thanks so much Lauren!
This recipe is fantastic, thank you so much for taking the time to share it.
Thanks so much Jaqui!
This sounds wonderful! Do you know if it will work in a crockpot?
hi Carrie! Yes, I bet it would but I don’t know the particulars-not super experienced with crockpots.
I love this so much, has been made several times both in insta pot and on the stove.
QQ: can you make with tofu for a vegetarian version? Like make the sauce and add tofu using stove version? How would you go about this for a tofu version?
Hi Jane, I would probably make crispy tofu ( search that recipe) then make the peanut sauce on the stovetop – then add the tofu in at the end. 🙂
Looking forward to trying this out!! Do you think it would be freezer-friendly? I’d love to make a big portion and freeze half for later.
Hi Kelli-I’m guessing it would freeze fine!
This recipe is excellent and a staple for my toddlers! I want to double the recipe – how does this change the cooking time for the instant pot? Thank you!
Hi Hannah! It shouldn’t really need added time, but you could add 1 more mintue if you like?
this was simple and delicious! thank you!
Thanks Mert- Glad you enjoyed these and hope all is well with you!!! ❤️
it was okay. probably wouldn’t make it again
Whereas it has become part of our regular rotation! I make it 1-2x/ month. I think the chili-garlic sauce and peanut crunch are crucial, but add them individually to the adults’ portions.
Love it Amy!
This recipe was delicious!! I couldn’t find chilli-garlic paste in my area, so instead subbed Jamie Oliver’s chilli-garlic pesto. Served over baby spinach with the cucumber salad and it made for a prefect summer meal! Sylvia’s recipes always come out perfect!
Perfect Dan, glad you enjoyed this.
Our family adores this recipe. Previously, if making in the electric pressure cooker, the instructions said to add the peanut butter to the top of the other ingredients before pressurizing. The stove-top instructions had you add the peanut butter after cooking.
Is there a reason why you changed this bit of the recipe? I like to cook it the original way because the peanut butter tastes more “mellow” and doesn’t overpower the dish as much.
People were having “burn errors” when adding to the Instant Pot before pressure cooking- so I changed it…. feel free to add before- no problem!
So delicious! I made this with both some fresh lemongrass and the kefir lime leaves. For me, The lime leaves put this sauce over the top! Love all the international flavors you bring to so many of your recipes!
Thanks Ingrid-and glad this worked for you!
This was delicious! I don’t often leave reviews but too yummy not to. Cooked to recipe, only added half of the left over coconut milk and had to use white wine vinegar in the cucumber salad as did not have rice vinegar. So much flavour, everyone loved it!
Previously, did this recipe have you add the peanut butter on top of all the ingredients in the pressure cooker, and not wait until the end of cooking time, like in the stovetop directions?
I am almost certain this is the recipe and site I used previously. I am wondering your rationale for changing the directions.
Hi Jamie- the peanut butter was causing the burn error in the Instant Pot for some people, so I tested it adding it after and it seemed to prevent that.
I’m so glad you asked this. I’ve made this a few times now and when I checked the recipe I thought I was going nuts, literally😂
If using 6 ounce chicken breast how long natural release ? Thanks
Cut into cubes? I think you could manually release pretty soon after the pressure cook cycle is done.
Hi ,
My chicken ended up dry without any sauce after 8 mins pressure cook mins in the instapot . Was I supposed to add water and coconut milk?
Just the coconut milk. Did you add that?
Absolutely delicious! I cooked about 1.5kg of chicken drumsticks (10 mins with natural release) and served it with rice. Super popular with our four hungry boys – have added it to the family dinner rota!
Awesome Deb!
Made this for my Dungeons and Dragons group, tonight. It’s been my-go to for a while when I can’t think of anything else. Paired it with lettuce, angel-hair rice noodles, and the cucumbers. It was a huge hit, and fit everyone’s allergy needs/dietary restrictions.
Fun! Love it Sam!
This was so delicious! I made it this evening, and followed the recipe almost exactly – we happen to love ginger and garlic, so I doubled the garlic and quadrupled the ginger. Also added lemongrass (prepared paste sold at store), as suggested, and I had kefir lime leaves in the freezer!
This was such a soul-warming dish. I forgot to get spinach at the store, so it was just peanut chicken, rice and cucumbers – it was SO GOOD!
Glad you enjoyed it!
Delicious–substituted kale that I sauteed in olive oil and toss with a little miso paste. Went really well with the chicken sauce.
This recipe came out very watery, and I followed the exact steps.. Taste is pretty good, but not authentic Asian satay
Hi Teresa, quick question, did you use happen to use lite coconut milk?
Did you use the flash frozen chicken sold in bags? They have broth injected to them, so they produce more liquid than if you used fresh chicken.
Hi Sylvia, early in the recipe you say: “13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)”
But later when you are giving instructions to put the coconut milk in, you don’t address using the divided coconut milk. You just say: “Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after).”
Did you mean that the solids were still left in the can? This wording is a little confusing and I wasn’t sure what I was supposed to put in.
Hi Shay- I see the confusion and adjusted the recipe. Yes, you’ll stir the coconut milk itself, to make sure liquid and solids are combined and only pour in 1 cup. At the end, after pressure cooking decide if you want to add the remaining 1/2 cup. Does that make sense?