INSTANT POT
CHICKEN THIGHS
In A Peanut-Lime Sauce
These Instant Pot Thai Chicken Thighs are fork-tender boneless, skinless chicken thighs in a tasty peanut sauce. You’ll love this 30-minute, one-pot weeknight pressure cooker dinner!
INGREDIENTS
CHICKEN THIGHS CHICKEN BROTH SOY SAUCE LIME JUICE PEANUT BUTTER SPICES
INGREDIENTS
Brown the chicken thighs. Add the chicken broth, soy sauce, cilantro, lime juice, red pepper and ginger to the cooking pot. Stir to combine and if necessary, scrape up any stuck-on bits on the bottom of the pot. Stir in the peanut butter.
Add the browned chicken to the pot, along with any juices that have collected on the platter. Lock the lid in place. Select High Pressure and 9 minutes cook time. When the cook time ends, turn off the pressure cooker and use a quick pressure release. Remove the chicken thighs from the pot, leaving the sauce.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Add the cornstarch mixture to the sauce in the pot, stirring constantly. Select Simmer and bring to a boil, stirring constantly. After the sauce thickens, add the chicken thighs and stir to coat in the sauce.
Serve garnished with chopped peanuts, green onions, and lime wedges, if desired.