Need a delicious and easy dinner. This Pressure Cooker Thai Chicken in Peanut Sauce is it. It’s a tasty meal you can whip up quickly and the sauce can double as dressing for a salad or a dipping sauce.
No worries, I’ve kept this pressure cooker thai chicken in peanut sauce recipe family friendly so you don’t have to worry about it being too spicy. There’s a great balance of sweet and savory in this recipe.
Start with the Thai Peanut Sauce. It’s absolutely delicious and you can use it in so many other recipes. If you like your food a bit spicy you might want to add a bit more spice to my Thai Peanut Sauce recipe. You can do that by adding more Thai chiles, red pepper flakes or sriracha chile sauce. Hubby likes to add sriracha for extra spice. Me … I go straight for the red pepper flakes. Do you like spice?
If spice is not your thing feel free to veg this recipe up. The flavor lends itself well to vegetables. My littles love broccoli so I typically add some frozen broccoli to the pot. I like how if you let the sauce set for just a bit it really clings to the broccoli. But don’t limit yourself to broccoli. There are so many veggies that taste delicious all covered in this peanut sauce.
Oh, and if you decide you want have this with rice noodles, you can add it right to the pot. Just remove the chicken and veggies, add your rice noodles switch the setting on your pressure cooker to slow cooker and cook for 10 minutes. You’re excited right. One pot of wonderfulness – protein veggies and carbs. Whoop Whoop!!
Pressure Cooker Thai Chicken in Peanut Sauce
Makes 6 Servings
- 2 pound boneless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Chinese Five Spice (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, seeded, deveined and sliced
- 1 medium onion, sliced
- 1 cup Thai Peanut Sauce
- juice 1 lime
- 1 cup chicken broth
- 2 tablespoon cilantro, chopped
Serve with Jasmine rice or rice noodles
Tools: pressure cooker, spoon
Season chicken with salt, pepper and Chinese Five Spice (optional).
Cut chicken into chunks.
Add chicken, garlic, ginger, bell pepper, onion, any additional vegetables and liquids to the pot.
Cook on high pressure for 15 minutes.
Allow to natural pressure release for 5 minutes. Then quick release.
Give it a stir and serve over rice noodles or rice. Top with cilantro. If you’re like me and you like a bit of spice go ahead and add some red pepper flakes on top.
Did you like this Pressure Cooker Thai Chicken in Peanut Sauce recipe? If so, share it with your family and friends.