Prep time: 10 minutes
Cook time: 10 minutes + time to come to pressure
Serves: 4-6
Ingredients for Instant Pot Thai Chicken Thighs:
2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper
Garnish:
Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions cut into thin slices
Directions:
1. 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.
2. 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.
3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
4. Lock the Instant Pot lid into place. Switch vent to Sealing position and set the Manual setting on high. Adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
5. When finished, switch to Quick Release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
6. 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.
7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
8. 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 along with your favorite sides.
While these flavorful chicken thighs are perfect for dinner, leftovers can be shredded to make healthy and delicious wraps for lunch the next day.
Also, if you decide to add more peanut butter to this recipe, be sure to adjust the amount of liquid prior to cooking, as well. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure.
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