Instant Pot Peanut Chicken
Ingredients
-
1
unit
onion, chopped
-
2
cloves
garlic, minced
-
2
cups
canned light coconut milk
-
2
tablespoons
tomato paste
-
⅓
cup
natural peanut butter
-
2
tablespoons
coconut aminos
-
1
teaspoon
fish sauce
-
1
tablespoon
maple syrup
-
1.25
pounds
chicken thighs or cutlets, cut into 1-inch pieces
-
1
unit
lime, sliced
Instructions
- Add onion, garlic, coconut milk, tomato paste, peanut butter, coconut aminos, fish sauce, and maple syrup to the pressure cooker and stir to combine.
- Add the chicken pieces and stir, then lock the lid and set to cook for 8 minutes at high pressure.
- Once cooking is complete, allow natural pressure release for about 10 minutes, then quick-release any remaining pressure.
- Carefully remove the lid and stir the chicken.
- Serve hot with steamed white or brown rice, and squeeze fresh lime juice on top.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
16.6g
Total carbohydrates
12.2g
Total protein
22.3g
Sodium
333.8mg
Cholesterol
88.8mg
You might also like