Categories: Instant Pot
Ingredients
- 2 tablespoons olive oil
- 2 lbs (907 grams) boneless chicken thighs, trimmed
- Salt and pepper
- 1/2 cup (125 grams) chicken broth or stock
- 1/4 cup (686 grams) creamy peanut butter
- 1/4 cup (60 ml) soy sauce
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- 1/4 cup (30 grams) chopped peanuts
- Lime wedges and cilantro, for garnish
Directions
- Select “Browning/Sauté” on your electric pressure cooker and add 1 tablespoon oil.
- Sprinkle chicken thighs with salt and pepper. When pressure cooker is hot, add half of chicken thighs to brown, about 3-5 minutes. Transfer to a plate and repeat with remaining oil and chicken thighs.
- Add chicken broth to the pot while hot and scrape up any browned bits from the bottom. Stir in peanut butter, soy sauce, ginger and cayenne pepper.
- Return chicken and any juices to the pot and secure lid, making sure pressure release is set to “sealing”.
- Select “High Pressure” and 9 minutes cook time.
- When cook time ends, use a quick pressure release. When valve drops, open pressure cooker and stir in cilantro and lime juice.
- Serve chicken over steamed rice, or as desired. Top with peanuts, lime wedges and more cilantro.