These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

Instant Pot Thai Chicken Thighs
Instant Pot Thai Chicken Thighs

One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Instant Pot Thai Chicken Thighs
Instant Pot Thai Chicken Thighs

Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Instant Pot Thai Chicken Thighs

Instant Pot Thai Chicken Thighs

Instant Pot Thai Chicken Thighs recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian, Thai

Ingredients
  

  • 2 Tablespoons Sesame oil
  • 2 Pounds Boneless, skinless, chicken thighs
  • 2/3 Cup Chicken broth
  • 1/4 Cup Peanut butter
  • 1/4 Cup Soy sauce Can substitute coconut aminos
  • 2 Tablespoons Fresh lime juice
  • 2 Tablespoons Honey
  • 1 1/2 Tablespoons Sriracha sauce Adjust to taste
  • 2 teaspoons Fresh ginger, grated or finely minced
  • 1 teaspoon Garlic powder
  • 1/2 Cup Roasted peanuts, finely chopped Garnish
  • 3-4 stalks Green onions, sliced thin Garnish
  • Fresh cilantro leaves, chopped Garnish

Instructions
 

  • Add sesame oil to Instant Pot and set the “Sauté” setting to high.
    Working in batches, if necessary, brown the chicken thighs,
    approximately 3-4 minutes per side. Repeat this process with
    remaining thighs. Remove and set aside on a platter.
  • Pour chicken broth into hot container and gently scrape up brown bits from
    bottom. Add peanut butter to the hot liquid and stir until completed
    melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and
    garlic powder. Season with salt and black pepper, to taste, and stir
    to combine.
  • Add metal rack to the Instant Pot and place the browned chicken thighs on
    top.
  • Add lid and lock into place. Switch vent to “Sealing” position and
    set the “Manual” setting on high before adjusting the cook time
    to 10 minutes. After a brief pause, the Instant Pot will
    automatically start building pressure.
  • When finished, do a quick release (QR) to allow the pressure to escape.
    Unlock and carefully remove lid when finished and transfer the
    chicken to a platter.
  • Optional: To thicken sauce, select the “Sauté” setting and heat, stirring
    continually, until the excess liquid is reduced and the sauce reaches
    the desired consistency.
  • Turn Instant Pot off and return the chicken thighs and the juices that
    accumulated on the platter to the sauce and turn to coat.
  • Remove chicken and transfer to a serving tray. Garnish with chopped fresh
    cilantro, chopped peanuts, and green onions, if desired. Serve
    immediately with extra peanut sauce and your favorite sides. Enjoy!
Keyword Asian cuisine, chicken thighs, Instant Pot
Instant Pot Thai Chicken Thighs
Instant Pot Thai Chicken Thighs
Instant Pot Thai Chicken Thighs
Instant Pot Thai Chicken Thighs