Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
6 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course, Dinner
Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken
Description
The Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken features bite-sized chicken pieces cooked under pressure with coconut milk and cream, chopped tomatoes, tomato paste, green onions, and a blend of ground coriander and cinnamon. The smooth peanut butter is placed on top during cooking without mixing to avoid scorching. The pressure cooker blends the flavors and tenderizes the chicken efficiently.
After natural pressure release, stirring combines the peanut butter with the other ingredients, forming a thick, creamy sauce with a balance of savory, sweet, and warmly spiced notes. Lime juice or tamari is added to adjust tang and saltiness to preference. The dish is characterized by its creamy peanut sauce enriched with the aroma of cinnamon and coriander.
This recipe is oil-free and flexible; adding ginger with the spices can provide additional aroma, and using thigh meat requires longer cook time. The dish suits those seeking a rich, flavorful meal with African-inspired peanut sauce using convenient pressure cooking.
Key tips include placing the peanut butter on top at the start to prevent burn notices and allowing a full natural pressure release before stirring. Adjust seasoning to taste after cooking.
Ingredients
Instant Pot Peanut Sauce Chicken Ingredients:
- 1 1/2 lb chicken breast cut into bite-sized pieces, skinless
- 1 cup coconut milk liquid and cream divided, 200ml
- 1 cup tomatoes finely chopped, 200ml
- 1 tablespoon tomato paste or tomato purée
- 2 green onions spring onions, sliced
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- lime juice or tamari soya, to taste
- salt
- 6-7 tablespoons peanut butter smooth
- sweetener i.e. honey, brown sugar, or keto sweetener, optional, of choice
Instructions
Instant Pot Peanut Butter Chicken Recipe Instructions:
- Add the chicken to the Instant Pot insert.
- Pour in the liquid of the coconut milk first, and then add the coconut cream on top of the chicken.
- Next, layer the tomatoes, tomato paste, onions and spices on top of the coconut cream.
- Put the peanut butter in last (on the very top) and DO NOT MIX IN.
- Put the lid on the Instant Pot, and turn valve to the sealing position.
- Set to manual/pressure cook on high pressure for 6 mins. please note: cook time does not include time to come up to pressure or for pressure to release.
- When cook time is done, allow for a complete natural pressure release.
- Open the lid. The peanut butter will still be on top. Stir until all ingredients are combined and sauce is thickened.
- Adjust the seasonings in your peanut butter chicken, to taste.
- Serve and enjoy.
Notes
- Do not mix peanut butter in before cooking; place it on top to avoid burning during pressure cooking.
- Allow for a full natural pressure release before opening the Instant Pot and stirring the sauce.
- Add freshly grated ginger with spices if desired for extra flavor.
- Using chicken thighs instead of breast requires longer cooking time.
- This recipe does not use added oil.
- Adjust lime juice or tamari to taste when seasoning after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 258mg | 11% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 26mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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