Instant Pot Thai Chicken Thighs; it’s what’s for dinner
These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day. I LOVE recipes like this that can be used for another meal. I recommend making a double batch to create Intentional leftovers to simplify lunch meal prep.
How to avoid the burn warning in the Instant Pot
In order to avoid the dreaded “burn” warning in the Instant Pot, you need to ensure you have enough liquid. If you are making extra sauce, or add extra peanut butter, you’ll need to increase the amount of chicken broth.
Pro Cooking Tip:
To get nicely browned chicken thighs, transfer the cooked 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 broiler set to high for 2-3 minutes or until nicely browned. Watch carefully so they don’t burn.
- Prep time: 10 minutes
- Cook time: 10 minutes (+ time to come to pressure)
- Serves: 4-6
- 2 T. sesame oil
- 2 lbs. boneless, skinless chicken thighs
- 2/3 c. chicken broth
- 1/4 c. peanut butter, crunchy
- 1/4 c. soy sauce, or coconut aminos
- 2 Tbsp fresh lime juice
- 2 Tbsp honey
- 1 1/2 T. Sriracha sauce
- 2 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced
- Sea salt and black pepper, to taste
- Fresh cilantro, chopped
- ½ c. roasted peanuts, chopped
- 3-4 green onions, cut into thin slices
- 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 the Instant Pot to deglaze, gently scrape up brown bits from bottom.
- Add peanut butter to the hot liquid and stir until completed melted.
- Pour in soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic. 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.
- When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
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!
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.
If you want browned chicken thighs, transfer them to a lined baking sheet, basted with thickened sauce and broil for 2-3 minutes.
Side dished for Thai Chicken thighs:
When I’m in a hurry I’ll serve this with steamed Jasmine rice and a steamed green vegetable, either broccoli or sugar snap peas usually. If I have a little more time and some leftover rice, I’ll take the extra few minutes and make Hoisin Fried Rice.
Store bought spring rolls finish off the meal.