RECEIVE FREE RECIPES VIA EMAILSign Up

Instant Pot Peanut Butter Chicken

A bowl of creamy peanut butter chicken served with white rice and fresh cilantro. There are some crushed cashews on top.
This Easy Instant Pot Peanut Butter Chicken recipe is the perfect family-friendly healthy dinner recipe. With only a handful of pantry staple ingredients, this recipe is also gluten-free, dairy-free, keto-friendly and can be made vegan as well.

 

I absolutely love this Instant Pot Peanut Butter Chicken recipe because it made me explore a style that I have always wanted to dive more into.

Peanut Butter Chicken is a popular dish all across Africa. With a small spin on these traditional flavors, I was able to combine the perfect mix of an African and Chinese Inspired recipe into one. 

 

A bowl of creamy and thick instant pot peanut butter chicken topped with fresh cilantro.

 

This One Pot Chicken recipe only requires a handful of accessible ingredients that are mostly non-perishable and you probably already have them sitting in your pantry right now! 

Peanut Butter and Chicken is not usually something I’d pair together, but once you’ve tried this you’ll never go back.

The Peanut Butter makes this dish SO creamy and the combination of the Nutty and Tangy flavor will make this your family’s new favorite healthy dinner recipe.

 

The Ingredients for Peanut Butter Chicken Recipe

 

A bowl of creamy peanut butter chicken served with white rice and fresh cilantro. There are some crushed cashews on top.

 

  • Chicken and/or chickpeas (Canned)
  • Peanut Butter
  • Onion and garlic
  • Coconut aminos 
  • Full Fat Coconut milk (Canned)
  • Diced tomatoes (Canned)
  • Salt and Pepper

 

Notes on choosing ingredients:

You can use either chicken breast or chicken thighs for this recipe. If you choose to use chicken breasts, I highly recommend marinating it in arrowroot flour.

When choosing peanut butter, pick a jar that only has one ingredient – Peanuts. It should be unsweetened and salt-free, exactly how a nut butter should be. 

 

Vegan And Keto Option

 

A bowl of creamy and thick instant pot peanut butter chicken topped with fresh cilantro.

 

1. Want to make this dish Vegan? It’s simple!

Omit the chicken and use chickpeas only. The chickpeas will soak in all of the amazing flavors while still keeping it Vegan-Friendly!

Cook it in the instant pot for 20 minutes instead of 10 minutes (listed in the recipe) for softer chickpeas.

2. For a Keto Option, omit the chickpeas.

I love Peanut Butter because it has all of the healthy fats for a balanced diet while keeping the carb count low.

3. This Peanut Butter Chicken can be made Allergen friendly too.

Use cashew butter instead of Peanut Butter, it will be just as creamy and satisfying!

 

How to Make One Pot Peanut Butter Chicken

 

A pot of creamy peanut butter chicken after cooking in pressure cooker.

 

First Step:

Cut the chicken into cubes. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, salt and arrowroot flour (if using any). Make sure the chicken is completely coated.

 

Second Step:

Using “saute” mode, heat up 1 – 2 tbsp oil in an instant pot. Add onion and garlic, saute until fragrant.

 

Third Step:

Add Chicken cubes (add more oil if needed). Flip a couple times until the chicken is slightly browned on the outside. Stir in the rest of the ingredients. Use all of the top cream part of the coconut milk (roughly 1/2 cup) along with 1/2 cup of the liquid on the bottom.

 

 

Cover set the valve to “sealing” and cook on high pressure for 10 minutes.

Once done, release. Serve with rice, your favorite vegetables and a sprinkle of fresh cilantro

 

How to SERVE INSTANT POT PEANUT BUTTER CHICKEN?

 

A bowl of creamy peanut butter chicken served with white rice and fresh cilantro. There are some crushed cashews on top.

 

The acidity of the tomatoes balances the fat from the peanut butter and coconut milk and there’s only one word to describe it.

Heaven. 

In order to make a complete, satisfying and healthy dinner for the whole family, you can pair it with jasmine rice, and vegetables.

I love incorporating rice into this dish because of the healthy carbs it brings to the table all while soaking up some of the amazing Peanut Butter sauce. 

Looking for a lower carb option or want to add some vegetables into the mix? Try some cauliflower rice!

I can’t wait for you guys to try this! I know you’re going to love it just as much as I do!

 

WHAT MAKES THIS PEANUT BUTTER CHICKEN RECIPE HEALTHY

 

A bowl of creamy and thick instant pot peanut butter chicken topped with fresh cilantro.

 

1. Coconut aminos

Coconut Aminos is an amazing source of amino acids and has a low glycemic index.

In simpler words, it’s a great alternative to soy sauce and keeps the sodium content low in the recipe! Coconut aminos bring all the flavor while staying health conscious. 

 

2. Coconut milk

Coconut Milk also has some amazing benefits as well! It is a great alternative to regular milk which makes this recipe dairy-free and rich in healthy fats.

It also packs in some extra creaminess to this dish.

 

3. Peanut Butter

I love all types of nut butter. They are an amazing source of protein and healthy fat. The use of peanut butter in this chicken recipe not only gives it the perfect flavor profile, but also provides the most creamy texture. 

Additionally, peanut butter is high in valuable nutrition like potassium and the protein keeps your belly full!

 

What if I Don’t Have an Instant Pot

 

A pot of creamy peanut butter chicken before cooking in pressure cooker.

 

No worries! I have Crockpot and Stovetop methods for you! Both are super easy and will make the chicken just as tender and SO yummy!

Crockpot:

Use the same preparation method. Then cook on High for 2 – 3 hours in a crockpot or until chicken is tender and cooked through

Stovetop:

Use the same preparation method. Bring to boil in a big pot on stovetop. Then simmer for  30 – 40 minutes or until chicken is tender and cooked through

 

How to Store Peanut Butter Chicken?

 

A container of leftover peanut butter chicken. There is a spoon in it to scoop out.

 

Once the leftover peanut butter chicken has cooled completely, you can store it in an air-tight container in the fridge for up to 3 – 4 days. 

And yes you can freeze it!

In order to reheat, let the frozen peanut butter chicken thaw under warm water for a few minutes. Then scoop it all into a pot to reheat over the stovetop.

Additionally, you can reheat in the microwave. Make sure you cover the container or bowl with a paper towel to avoid any spilling.

Note: 

The refrigerated peanut butter chicken will be very thick (pictured). But once it’s heated, it will get creamy again. You can always get a few tablespoons of stock if the texture is too thick.

 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A bowl of creamy peanut butter chicken served with white rice and fresh cilantro. There are some crushed cashews on top. Pinterest Image

 

You may also like these Instant Pot Recipes:

1. Instant Pot Cashew Chicken (Whole30)

2. Sweet Potato Turkey Chili (Instant Pot)

3. Crockpot Thai Coconut Curry Chicken

 

 

Yield: 8

Instant Pot Peanut Butter Chicken

Instant Pot Peanut Butter Chicken

This Easy Instant Pot Peanut Butter Chicken recipe is the perfect family-friendly healthy dinner recipe. With only a handful of pantry staple ingredients, this recipe is also gluten-free, dairy-free, keto friendly and can be made vegan as well.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Chicken Marinade

  • 1.5 lbs chicken breast or thighs
  • 3 tbsp coconut aminos
  • 2 tbsp arrowroot starch (optional *)
  • Salt to taste

Sauce

  • 1 cup full fat coconut milk (cream and liquid divided) - 13.5 oz
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 cup unsweetened peanut butter
  • 1 pinch of red pepper flakes
  • 2 - 3 tbsp coconut aminos (optional)
  • 1 clove of garlic (minced)
  • 2 tbsp avocado oil
  • 1/4 cup onion (chopped)

Instructions

  1. Cut the chicken into cubes. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, salt * and arrowroot flour (if using any). Make sure the chicken is completely coated. Instructions step by step on how to make instant pot cashew chicken.
  2. Using "saute" mode, heat up 1 - 2 tbsp oil in an instant pot. Add onion and garlic, saute until fragrant. Instruction on how to make peanut butter chicken in an instant pot.
  3. Add Chicken cubes (add more oil if needed). Flip a couple times until the chicken is slightly browned on the outside. Stir in the rest of the ingredients. Use all of the top cream part of the coconut milk (roughly 1/2 cup) along with 1/2 cup of the liquid on the bottom. Instruction on how to make peanut butter chicken in an instant pot.
  4. Make sure the chicken is evenly coated. A pot of creamy peanut butter chicken before cooking in pressure cooker.
  5. Cover set the valve to “sealing” and cook on high pressure for 10 minutes.
  6. Once done, release. Serve with rice, your favorite vegetables and a sprinkle of fresh cilantro.

Notes

  1. *Coconut amino itself is salty, so take that into consideration when you salt the chicken.
  2. ** If you don't have arrowroot flour, you can omit it. I love using arrowroot flour to help lock the juice in and make the chicken extra moist.
  3. For Crockpot and Stovetop Instruction, check out the "What if I don't have an Instant Pot" section in this post.

Recommended Products

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 384Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 457mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 35g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

No Comments

Post A Comment

Shuang Shuang

Hi Friends! My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!
Read More

What's New

A slice of paleo sweet potato bread on a plate. It is topped with nut butter and cinnamon. there is a cooling rack and the rest of the loaf in the back.
A plate of peanut butter oatmeal balls. There is a bite on the top one. There are a few chocolate chips on the plate and table.
A bowl of creamy peanut butter chicken served with white rice and fresh cilantro. There are some crushed cashews on top.