Thursday, February 1, 2018

Easy Asian style peanut chicken in the Instant Pot electric pressure cooker

This recipe is quick, easy and delicious in the instant pot or other electric pressure cooker. This delicious chicken is fabulous on rice but since I'm currently doing the low carb thing, we had it on cauliflower rice. Having a sauce-covered main dish is key for me to not realize I'm eating vegetables instead of actual rice.

2 tb of toasted sesame oil (I like this one from Trader Joe's)
1 tb of chopped garlic (I use this kind but you can use fresh if preferred)
3 chicken thighs, cut into 2 inch cubes
13oz can of lite coconut milk
8oz jar of peanut sauce (I used this kind)
salt to taste
3 TB of cornstarch to thicken sauce

Turn your Instant Pot (IP) on saute, normal and let it warm up for 3-4 minutes. Add the sesame oil and the garlic. Saute the garlic for 2-3 minutes.

Pour in your coconut milk first, add the chicken and top with the peanut sauce and stir.

Turn the saute function off and turn the IP to pressure cook and set for 8 minutes. Make sure the vent is turned to "sealing." When pressure cook is completed, quick release the pressure.

The sauce will be pretty thin, if you want a thicker sauce, press cancel on the IP and change the setting to saute, high. Then spoon about a cup of sauce into a small bowl (I like to use coffee mugs) and add 3 Tb of cornstarch. Whisk it together until it's fully blended and add it back to the pot, stirring it in. Allow the sauce to simmer for 3-4 minutes or until the sauce reaches desired thickness.

Serve over rice, cauliflower rice or quinoa.

Over cauliflower rice for a lower carb option. I sauteed the cauliflower in sesame oil.
This post contains some affiliate links, if you make a purchase via the links this blog will receive a small commission. Thank you for your support. 

No comments:

Post a Comment