This Instant Pot Thai Chicken is one of our most requested family dinners. The creamy, tangy peanut sauce paired with tender chicken makes it a hit—even the kids who usually turn their noses up at peanut flavors ask for seconds.
Pressure cooking is fast and easy, but it can sometimes produce a looser, more watery sauce than you expect. That happens for a variety of reasons, and this recipe isn’t immune. Ironically, using very moist, high-quality chicken can increase the liquid in the pot.
If your finished dish looks too thin, you have a few reliable options. The quickest is to simmer off excess liquid on the Sauté setting, stirring frequently until the sauce thickens to your liking. Another effective fix is to stir in cornstarch after pressure cooking—add a tablespoon at a time and mix until the sauce reaches the right consistency. Important: don’t add cornstarch before pressure cooking, as it can trigger a burn notice on many Instant Pot models.
A less technical approach is to add cooked rice or noodles to the pot after cooking; they absorb extra sauce and turn it into a complete meal. This works well if you’re comfortable judging doneness, but if you’re new to pressure cooking it can be safer to use cornstarch or reduce the sauce on Sauté.
Instant Pot Thai Chicken Recipe
I adapt this Thai Peanut Chicken easily depending on who’s at the table. For younger kids or anyone sensitive to heat, skip the sriracha and fresh ginger for a milder version. If you want flavor without much heat, omit the sriracha but keep the lime and ginger for brightness. This recipe is very forgiving and easy to customize.
Let’s get cooking—this one comes together quickly and is perfect for busy weeknights.
Instant Pot Thai Peanut Chicken Recipe
- Yield: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus time to pressurize)
- Total Time: 20–30 minutes
Ingredients
- 2 tbsp sesame oil
- 2 lbs boneless, skinless chicken thighs
- 2/3 cup chicken broth
- 1/4 cup peanut butter (sugar-free, if preferred)
- 1/4 cup gluten-free soy sauce or coconut aminos
- 2 tbsp fresh lime juice
- 2 tbsp honey (local preferred)
- 1½ tbsp Sriracha sauce (optional or to taste)
- 2 tsp fresh grated ginger (omit for milder flavor)
- 1 tsp garlic powder
- Sea salt and black pepper, to taste
Garnish
- Fresh cilantro, chopped
- 1/2 cup roasted peanuts, chopped
- 3–4 green onions, thinly sliced
Instructions
- Set the Instant Pot to Sauté on high and add the sesame oil. In batches if needed, brown the chicken thighs about 3–4 minutes per side until golden. Remove the chicken and set it aside on a plate.
- Pour the chicken broth into the hot pot and scrape up any browned bits from the bottom. Stir in the peanut butter until it melts into the broth, then add the soy sauce (or coconut aminos), lime juice, honey, Sriracha (if using), grated ginger, and garlic powder. Season with salt and pepper and stir to combine.
- Place a metal rack or trivet in the Instant Pot and arrange the browned chicken thighs on top of it.
- Close and lock the lid, set the vent to Sealing, and select Manual (High) for 10 minutes. The Instant Pot will take a few minutes to come to pressure, then cook automatically.
- When cooking completes, perform a quick release (QR) to release the pressure. Carefully unlock and remove the lid, then transfer the chicken to a platter.
- If the sauce is thinner than you prefer, return the pot to Sauté and simmer, stirring frequently, until the sauce reduces and thickens to your desired consistency. Alternatively, mix 1 tbsp cornstarch with 1–2 tbsp cold water and stir it into the hot sauce a little at a time until thickened.
- Turn off the Instant Pot, return the chicken and any accumulated juices to the thickened sauce, and toss to coat evenly.
- Transfer the chicken to a serving tray and garnish with chopped cilantro, roasted peanuts, and green onions. Serve immediately with steamed rice, noodles, or sautéed vegetables. Enjoy.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 5603 Total Fat 158g Saturated Fat 31g Cholesterol 885mg Sodium 10342mg Carbohydrates 828g Sugar 611g Protein 258g © Easy Instant Recipes
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