Spicy Thai Peanut Chicken Pressure Cooker Recipe
A bold, spicy Thai-inspired pressure cooker chicken dish packed with creamy peanut sauce, fresh veggies, and deep flavors that come together quickly for a weeknight win.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 1 ½ lbs Boneless, skinless chicken breast sliced into bite-sized pieces
- 2 tablespoon Cornstarch for coating the chicken
- Kosher salt to taste
- Vegetable oil for browning chicken and sautéing veggies
- 1 Shallot thinly sliced
- 2 Red bell peppers cored and thinly sliced
- 1 Red fresno chile pepper thinly sliced
- 6 cloves Garlic minced
- 1 tablespoon Fresh ginger minced
- ½ teaspoon Red pepper flakes plus more for topping
- Creamy peanut butter for the sauce
- Coconut milk for the sauce
- Chicken stock for the sauce
- Soy sauce for the sauce
- Fish sauce for the sauce
- Honey for the sauce
- Lime juice freshly squeezed
- Lemongrass stalk whole (to be removed after cooking)
- Toasted peanuts chopped, for garnish
- Scallions sliced, for garnish
- Cilantro leaves fresh, for garnish
- Rice for serving
Instructions
Instructions
- Toss chicken pieces with cornstarch and a pinch of kosher salt.
- Heat oil in a skillet over medium-high heat and brown chicken. Set aside.
- Add more oil and sauté shallots, red bell peppers, lemongrass, fresno chile, garlic, and ginger for 5 minutes.
- Return chicken to pan and combine with sautéed veggies.
- Mix peanut sauce ingredients and pour over chicken and veggies. Stir to coat evenly.
- Transfer everything to the pressure cooker. Seal and cook on high pressure for 7 minutes, quick release, remove lemongrass, and garnish with peanuts, scallions, and cilantro.
Notes
Serve over rice and enjoy extra sauce for dipping vegetables or drizzling on leftovers. Garnish to your liking!