This Instant Pot peanut butter chicken recipe is amazing! If you love pressure cooker chicken with bold flavors this is it. Your kids will love it too.
Looking for a killer peanut butter chicken recipe, or maybe wondering what it is? Either way we’re glad you’re here to try it! We made it as an Instant Pot recipe but surely you could make it on the stovetop too.
Who. Doesn’t. Love. Peanut butter??!!!
Ok, unless you have an allergy you probably have a jar right now in your cupboard. I know we ALWAYS do!
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
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- For reference, this is the pressure cooker I have and use for all recipe creations.
We are always trying to come up with new chicken recipes so dinnertime doesn’t get too boring.
Something the kids will rave over is always a plus too right? If you’re ready for Instant Pot peanut butter chicken this week we will show you how to make it in a jiffy.
- You could make this in any other brand of pressure cooker too.
Here’s a peek at the ingredients you will need to pull out, they are:
- Pressure cooker
- if you have an Instant Pot I HIGHLY recommend getting a non stick pot
- Chicken breasts – boneless, skinless, cut into bite size pieces
- could opt for chicken thighs if you preferred
- Olive oil
- Some chicken broth
- Coconut milk
- Soy sauce
- Minced ginger
- Brown sugar
- Chili garlic sauce
- Peanut butter – our preference is creamy
- Cornstarch if you want to thicken the sauce at the end
- Salt and pepper to taste
- Squeeze of lime juice
The first step like many others is to turn your pot to saute and add some olive oil. Once it is hot, add your diced chicken and brown the outsides (barely). You just want to cook 5 minutes or until the chicken is no longer pink on the outsides.
- Then it’s time to start adding your other ingredients with the cooked chicken to make peanut butter chicken.
- Leave the cornstarch to the side. You can decide whether or not you want to add it at the end. It isn’t necessary, only if you want the sauce to be thicker before serving.
Tip to remember: Do NOT stir in the dollops of peanut butter. This may cause the burn notice to appear. Just plunk them on the top before closing the lid and they’ll cook right in perfectly.
Total cook time including time to pressurize is about 20 minutes or so.
- The cook time is just 8 minutes on high pressure with a 5 minute natural release.
How do you do the natural release on Ninja Foodi?
This term works the same way on all machines, no matter what brand.
This means you do not touch the steam valve. For this peanut chicken it’s a 5 minute natural release which means once the machine beeps, allow it to count up to 5 before flipping it and allowing the remaining steam to emerge.
Yes, this is a bit like Chinese peanut butter sauce with a twist. It’s also sometimes called satay sauce, bumbu kacang, or sambal kacang. Ours is a bit different though if you compare ingredients.
How do you make Chinese peanut sauce?
- 2 c creamy peanut butter
- 2 tbsp soy sauce or fish sauce
- 4 tsp minced garlic.
- 1/2 cup hot water – not used
- 1/4 c chopped cilantro
- 3 tbsp apple cider vinegar – which we didn’t use
- 2 tsp sugar – wasn’t used
- 3/4 teaspoon crushed red pepper flakes – for heat, could be added to the recipe below
For the entire recipe we created, find ingredients in recipe card below.
What can you use peanut butter for?
Other than sandwiches, we hope you gave you a unique yummy idea. Here are a few more peanut butter recipes too:
- Our peanut butter and jelly donuts are semi homemade with refrigerated dough and always a huge breakfast hit.
- These cookie brownies use cake mix and come out creamy and delicious for a dessert.
- You can also include some inside a batch of blender muffins for a tasty treat in the morning.
I have not made this in my slow cooker as of yet but when I do I will add timing instructions to this. If you wanted to make this on the stovetop I think the directions would be the same, just leave covered on low/medium heat instead of pressure time.
Looking for another winner of a dinner to try in your nifty multi cooker? I would try our easy Instant Pot butter chicken next.
Ok so the question is: is peanut sauce good for you? Let’s start out by saying this isn’t listed as a low calorie, carb, or keto friendly meal. We are all about comfort foods here, and that’s okay in moderation.
While most peanut sauces contain nutrient packed ingredients, they are also a bit higher in calories and fat.
There are certainly more nutritious and lower calorie alternatives to peanut sauce, but if you stick to a small serving it won’t hurt your diet plans.
What I do with peanut sauce?
As a dip: Peanut sauce is the perfect dip serve with
- sliced fresh vegetables
- crispy tofu
- thinly sliced cooked meats
- spring rolls are served with it from time to time in restaurants
You can also venture out with serving it alongside seafood skewers or dumplings. Peanut sauce marinade: To make this just blend peanut sauce with soy sauce, ginger, onions, and a dash of hot sauce. Put into a freezer bag with meat and refrigerate for at least 2 hours before cooking.
- I have included nutrition facts below. These along with detailed directions you can find here, and you can even print them out too if you’d like.
Peanut Butter Chicken Recipe
- 3 medium chicken breasts boneless, skinless, cubed
- 1 tbsp olive oil or peanut oil
- 1/2 c chicken broth
- 13.5 oz coconut milk
- 3 tbsp soy sauce or liquid aminos
- 1/2 tsp ginger ground
- 2 tbsp brown sugar
- 1 lime juiced
- 1 tbsp chili garlic sauce
- 1/2 c peanut butter
- 1 tsp cornstarch optional, to thicken sauce
- salt and pepper to taste
- Set pot to saute and add olive oil. Add chicken pieces in when hot and brown on sides until there is no pink on outsides.
- Add chicken broth and use wooden spatula to scrape stuck on pieces of food off bottom to deglaze pot.
- Turn pot off now. In a bowl whisk together all other ingredients EXCEPT for the peanut butter and cornstarch. Pour this into the pot.
- Use a spoon to drop dollops of peanut butter into the pot but DO NOT stir.
- Close lid and steam valve and set to high pressure for 8 minutes followed by a 5 minute natural release. Then release rest of pressure.
- Lift lid and if you want sauce thicker whisk together cornstarch with a few tbsp of cold water until smooth. Set pot to saute and when sauce bubbles add cornstarch slurry. Stir and allow to thicken, then turn pot off and serve.