Instant Pot Thai Chicken Thighs
This actually started with a vegetarian lentil+veg in peanut butter sauce recipe I wanted to cook, but turns out the recipe I had was not converted to IP cooking, just a plain old pan cooked recipe, so I decided to adapt it for the IP. While looking around for ideas on how to adapt it, I saw this recipe with chicken instead, so I merged the two recipes and this is what came out.
I’m serving with rice and brocoli, that’s just cooked the usual way in a pan.
2 table spoons of Rapeseed oil
5 table spoons peanut butter
5 table spoons soy sauce
2 table spoons lime juice + lime zest
1 tea spoon sugar
1/2 tea spoon cayenne pepper
fresh ground ginger to taste (1 table spoon?)
6 (more or less depending on how many to serve) skinless, boneless chicken thighs
100ml chicken stock
fresh chopped or dried coriander to taste
1/4 cup ground peanuts
Chopped spring onions for garnish
50ml Coconut milk
1 tea spoon corn flour to thicken sauce.
Saute the chicken in the oil until brown and take out of the pot and set aside.
Deglaze the pot with stock
Add the peanut butter, soy sauce, coriander, lime juice + zest, red pepper, ginger, sugar and pepper and stir
Add chicken + juices that collected in the plate and mix well.
Cook on Manual, High pressure for 9 minutes then QPR.
Remove the chicken thighs and set aside, leaving the sauce in the pot.
Dissolve corn flour in 2 table spoons of cold water and add it to the sauce along with the coconut milk. Bring to the boil and add chicken back when sauce has thickened.
Garnish with spring onions and serve with rice, broccoli and other vegetables…