• Phyllis Prestamo

Instant Pot Thai Peanut Chicken

This easy Thai Peanut Chicken recipe is great over Thai noodles and can be served with a chopped salad.


  • 4 Chicken cutlets cut into bite size pieces (or dark meat if you prefer)

  • 2 cups unsweetened coconut milk

  • 2/3 cup smooth peanut butter

  • 4 Tbsp. soy sauce

  • 4 Tbsp. honey

  • 2 Tbsp. rice wine vinegar

  • 2 Tbsp. minced garlic

  • 4 Tbsp. corn starch

  • 2 Tbsp. lime juice

  • 2 Tbsp. water

  • sliced green onion for garnish


  • Mix all of the ingredients, except the lime juice, water and corn starch in the Instant Pot and mix well.

  • Set Instant Pot to cook on Manual 12 minutes.

  • When done, do a slow release (should take about 10 minutes) and mix lime juice, water and cornstarch and mix into pot after opening

  • Set pot to Saute and stir until sauce thickens

  • Serve over rice or Thai noodles and garnish with sliced green onion

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