Instant Pot Peanut Butter Chicken

Instant Pot Peanut Butter Chicken–easy and fast 5-ingredient, dump and go chicken with a peanut sauce.

This recipe can be made in slow cooker too! Just check the recipe card below for instructions.

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Instant Pot Peanut Butter Chicken

Peanut butter and chicken might seem like an unlikely combination, but together they create a savory and delicious dish. This recipe is perfect for busy weeknights since it only has 5 ingredients and it’s dump and go! It tastes good served with rice to soak up all the sauce and a side of roasted broccoli.

Ingredients/Substitution Ideas

• Low sodium soy sauce–it is important that it be low sodium soy sauce or it’ll be too salty
• Boneless, skinless chicken thighs–I used frozen. You can also use another cut of chicken like chicken breasts (10-12 minutes pressure cook time), chicken tenderloins (3 minutes pressure cook time) or bone-in chicken (12 minutes pressure cook time).
• Heinz chili sauce*–you can find this by the ketchup at the grocery store
• Crunchy peanut butter–or creamy
• Cornstarch–to thicken the sauce

Steps

Add water and soy sauce to Instant Pot. Add in the chicken. I used frozen chicken but you can also use fresh chicken.

In a bowl stir together the chili sauce and peanut butter. Scoop the mixture on top of the chicken. Try not to let the mixture touch the bottom of the Instant Pot to avoid the burn message.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Stir together 2 Tbsp or cornstarch with 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot to thicken the sauce. Once thickened turn off the pot.

Serve chicken as is or break up chicken with a spoon and serve it and the sauce on top of rice.

Notes/Tips

• We loved this with rice to soak up the rice. Another option is to serve it with naan bread.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with chili sauce are Instant Pot Creamy Sloppy Joes and Instant Pot 3-Ingredient Meatballs.

Can I Make The Rice At The Same Time?

Pot-in-pot rice is a method of cooking rice in a separate container placed inside the Instant Pot. This method allows you to cook rice and the chicken at the same time. Here’s how you can cook rice at the same time as the chicken.

Ingredients:

• 2 cup of white rice
• 2.5 cups of water

Instructions:

1. Add the rice to a heatproof container that fits inside the Instant Pot (I often use this stainless steel pan*). Add in the rice and water.
2. Add the chicken ingredients into the Instant Pot.
3. Place the heatproof container with the rice on top of the chicken, using a tall trivet* to keep it elevated.
4. Close the Instant Pot lid and set the valve to sealing. Cook as stated in the recipe card.
5. Carefully remove the heatproof container with the rice from the Instant Pot. It will be perfectly cooked!

Note: You can use long grain white rice, converted rice, basmati rice, jasmine rice. Brown rice uses a longer cooking time (22 minutes) and won’t work for (pot-in-pot) this particular recipe.

How to make roasted broccoli

Roasted broccoli is a delicious and nutritious side dish that goes great with Instant Pot peanut butter chicken. The high temperature of roasting brings out the natural sweetness of the broccoli and gives it a crispy texture. Here’s how to make it:

Ingredients:

• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F.
2. Wash the broccoli and cut it into bite-sized florets. Make sure the florets are roughly the same size so that they cook evenly.
3. In a large mixing bowl, toss the broccoli with olive oil, salt, and black pepper. Make sure each floret is evenly coated with the seasoning.
4. Spread the broccoli out in a single layer on a baking sheet. If the florets are too crowded, they will steam instead of roast, so use a second baking sheet if necessary.
5. Roast the broccoli in the preheated oven for 20-25 minutes, or until the edges of the florets are crispy and browned. Use a spatula to flip the broccoli halfway through cooking to ensure even roasting.
6. Remove the broccoli from the oven and transfer it to a serving dish. Serve and enjoy!

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More Recipes with Peanut Butter…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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