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Thai Style Chicken Thighs

  • 3 min read
  • Instant Pot

These flavourful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

One trick to this recipe is to add enough liquid to the peanut sauce before cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid.

Instant Pot Thai Style Chicken Thighs

Instant Pot Thai Style Chicken Thighs

One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 649 kcal

Ingredients
 
 

  • 2 tbsp sesame oil
  • 2 lb boneless skinless chicken thighs
  • 2/3 cup chicken broth
  • ¼ cup sugar-free peanut butter
  • ¼ cup gluten-free soy sauce or coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tbsp honey preferably local
  • tbsp Sriracha sauce
  • 2 tsp fresh ginger
  • 1 tsp garlic powder
  • Sea salt and black pepper to taste

Garnish

  • Fresh cilantro chopped
  • ½ cup roasted peanuts chopped
  • 3-4 green onions cut into thin slices

Instructions
 

  • Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
  • Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completely melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  • Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  • Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  • When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid when finished and transfer the chicken to a platter.
  • Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced, and the sauce reaches the desired consistency.
  • Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
  • Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!

Notes

Tip: To get the nice browning effect in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminium foil after cooking. Brush each side generously with the peanut sauce and place under a grill set to high for 2-3 minutes or until nicely browned.

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Nutrition

Calories: 649kcalCarbohydrates: 11gProtein: 59gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 150mgSodium: 1395mgPotassium: 1182mgFiber: 3gSugar: 3gVitamin A: 119IUVitamin C: 9mgCalcium: 74mgIron: 6mg
Keyword chicken, chicken thigh
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