Asian Peanut Butter Chicken {Instant Pot}
This Instant Pot Asian Peanut Butter Chicken recipe takes 20 minutes from start to finish. The tender chicken cooked in nutty and creamy peanut sauce, it is the perfect weeknight family dinner!
Servings: 8
Calories: 384kcal
Ingredients
Chicken Marinade
- 1.5 lbs chicken breast or thighs
- 1 tbsp coconut aminos
- 2 tbsp arrowroot starch optional *
Peanut Butter Sauce
- 1/3 cup unsweetened peanut butter
- 1/4 cup coconut aminos
- 2 clove of garlic minced
- 2 tsp sesame oil
- 2 tbsp cane sugar or smooth honey
- 1 tbsp rice vinegar
- 1 tsp ginger minced
- 1/2 cup warm water or broth
Instructions
- Cut the chicken into cubes. In a medium bowl, marinate the chicken with coconut amino, and arrowroot flour (if using any). Let it marinate for at least 20 minutes. Make sure the chicken is completely coated.
- Using "saute" mode, heat up 2 - 3 tbsp oil in an instant pot. Add garlic, and ginger saute until fragrant.
- Add Chicken cubes (add more oil if needed). Flip a couple of times until the chicken is slightly browned on the outside. Stir in the rest of the ingredients.
- Make sure the chicken is evenly coated.
- Cover set the valve to “sealing” and cook on high pressure for 10 minutes.
- Once done, let it slow release. The sauce will continue the thicken.
- Serve with rice, your favorite vegetables and a sprinkle of fresh cilantro.
Video
Notes
- *Coconut amino itself is salty, so take that into consideration when you salt the chicken.
- ** You can omit arrowroot starch if using chicken thighs. I love using starch to help lock the juice in and make the chicken breast extra moist.
- You can also use 2 cans of chickpeas to replace the chicken for a vegan option.
- If you are getting "burn" message from the instant pot you are using, please see the trouble shooting section in the post.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 10g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 93mg | Sodium: 457mg | Fiber: 2g | Sugar: 5g