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Recipes Cuisine Asian Inspired

Instant Pot Thai Peanut Chicken

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Author:

Erin

Published:

May 23, 2018

Updated:

February 11, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

Hey guys! Here’s a quick and easy mid-week recipe for you.  I love using my Instant Pot to bust out tender chicken in under 30 minutes (or any ingredient, really).  You could totally use a slow cooker for this recipe too, but then you’d have to wait for way longer to enjoy the creamy deliciousness that is this Thai Peanut Chicken.

I tossed the bell pepper and broccoli slaw in for a quick sauté for just a few minutes because I like to preserve the tender-crispness of them.  You could certainly sauté them for longer if you like your Thai veggies to be a little softer.  And yeah, broccoli slaw is totally not Thai, but it is totally the right veggie combo for this dish.  Trust me. Enjoy the rest of your week and happy hump day!

The Recipe

4.57 from 23 votes

Instant-Pot Thai Peanut Chicken

Prep: 30 minutes mins
Cook: 20 minutes mins
Total: 50 minutes mins
Servings: 5 servings
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Servings: 5 servings

Ingredients

  • 1 1/4 lb raw chicken breast
  • 1 medium red bell pepper, sliced, (130 grams)
  • 4 cups HEB broccoli slaw, (340 grams)
  • 1 cup Lundberg Organic Brown Jasmine Rice, cooked according to package directions, (180 grams dry measure)
  • 1/3 cup green onions, chopped
  • 2 tbsp fresh cilantro, chopped
  • Optional: 1/4 cup crushed peanuts

Sauce

  • 1 cup light coconut milk, (8 fl oz)
  • 1/3 cup PB2 powdered peanut butter, (32 grams)
  • 3 cloves garlic, minced, (12 grams)
  • 2 tbsp Skippy Natural Creamy Peanut Butter, (32 grams)
  • 2 tbsp low sodium soy sauce, (1 fl oz)
  • 1 tbsp rice vinegar, (1/2 fl oz)
  • 1 tbsp Thai Kitchen red curry paste, (15 grams)
  • 1 tbsp ginger paste, (9 grams)
  • 1 lime, juiced

Instructions

  • In a small bowl, whisk all sauce ingredients except PB2 and peanut butter (they will burn if you put them in before cooking).  Pour 1/2 of the sauce into the bottom of the Instant Pot.  Add chicken, then add remaining sauce.
  • Set Instant Pot to high pressure for 12-14 minutes (do 14 mins for thicker pieces of chicken), followed by manual release.  Remove chicken, shred, and set aside. Pour the sauce into a bowl and whisk in PB2 and peanut butter.
  • Set Instant Pot to sauté and add bell pepper and broccoli slaw. Sauté for 5 minutes or until pepper begins to soften slightly. Return sauce to the Instant Pot and mix.
  • Return chicken to mixture and stir to coat. Add a little chicken stock if the sauce is too thick.
  • Serve chicken mixture over a bed of rice and top with fresh cilantro, green onions, and peanuts (if desired).

Tips & Tricks

Click here to log this meal in My Fitness Pal WITH RICE. Click here to log it WITHOUT RICE.

Nutrition Information

Calories: 390kcal (20%), Carbohydrates: 41g (14%), Protein: 36g (72%), Fat: 9g (14%), Cholesterol: 66mg (22%), Sodium: 473mg (21%), Potassium: 451mg (13%), Fiber: 4g (17%), Sugar: 6g (7%)

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If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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4.57 from 23 votes (23 ratings without comment)

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2 responses

  1. Melissa
    June 11, 2023

    Great flavor and so easy! Love the macros on this one. Thank you!!

    Reply
    1. Erin
      June 12, 2023

      Thanks Melissa!

      Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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