Instant-Pot Thai Peanut Chicken

Name: Instant-Pot Thai Peanut Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 servings
Ingredients: 1 1/4 lb raw chicken breast; 1 medium red bell pepper, sliced; 4 cups HEB broccoli slaw; 1 cup Lundberg Organic Brown Jasmine Rice, cooked according to package directions; 1/3 cup green onions, chopped; 2 tbsp fresh cilantro, chopped; Optional: 1/4 cup crushed peanuts; 1 cup light coconut milk; 1/3 cup PB2 powdered peanut butter; 3 cloves garlic, minced; 2 tbsp Skippy Natural Creamy Peanut Butter; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp Thai Kitchen red curry paste; 1 tbsp ginger paste; 1 lime, juiced

User Reviews

4.6

69 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
5 servings
Calories
390 kcal
Course
Main Course
Cuisine
Asian, gluten-free

Instant-Pot Thai Peanut Chicken

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 1/4 lb raw chicken breast
1 medium red bell pepper, sliced (130 grams)
4 cups HEB broccoli slaw (340 grams)
1 cup Lundberg Organic Brown Jasmine Rice, cooked according to package directions (180 grams dry measure)
1/3 cup green onions, chopped
2 tbsp fresh cilantro, chopped
Optional: 1/4 cup crushed peanuts

Sauce

1 cup light coconut milk (8 fl oz)
1/3 cup PB2 powdered peanut butter (32 grams)
3 cloves garlic, minced (12 grams)
2 tbsp Skippy Natural Creamy Peanut Butter (32 grams)
2 tbsp low sodium soy sauce (1 fl oz)
1 tbsp rice vinegar (1/2 fl oz)
1 tbsp Thai Kitchen red curry paste (15 grams)
1 tbsp ginger paste (9 grams)
1 lime, juiced

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Instructions

In a small bowl, whisk all sauce ingredients except PB2 and peanut butter (they will burn if you put them in before cooking). Pour 1/2 of the sauce into the bottom of the Instant Pot. Add chicken, then add remaining sauce.
Set Instant Pot to high pressure for 12-14 minutes (do 14 mins for thicker pieces of chicken), followed by manual release. Remove chicken, shred, and set aside. Pour the sauce into a bowl and whisk in PB2 and peanut butter.
Set Instant Pot to sauté and add bell pepper and broccoli slaw. Sauté for 5 minutes or until pepper begins to soften slightly. Return sauce to the Instant Pot and mix.
Return chicken to mixture and stir to coat. Add a little chicken stock if the sauce is too thick.
Serve chicken mixture over a bed of rice and top with fresh cilantro, green onions, and peanuts (if desired).

Notes

Click here to log this meal in My Fitness Pal WITH RICE. Click here to log it WITHOUT RICE.

Nutrition Information

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Calories 390kcal (20%) Carbohydrates 41g (14%) Protein 36g (72%) Fat 9g (14%) Cholesterol 66mg (22%) Sodium 473mg (20%) Potassium 451mg (13%) Fiber 4g (16%) Sugar 6g (12%)