Go Back
+ servings
Print
Instant Pot Thai Chicken Thighs

Instant Pot Thai Chicken Thighs

Dinner is quick and delicious when you serve these instant pot chicken thighs 

Course Easy Dinner
Cuisine American
Keyword Instant Pot Thai Chicken Thighs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 295 kcal
Author DinnerPlanner

Ingredients

  • 1 tablespoon sesame oil
  • 2 lbs. boneless, skinless chicken thighs
  • 2/3 cup chicken broth
  • 1/4 cup peanut butter
  • 1/4 cup gluten-free soy sauce
  • tablespoons fresh lime juice
  • tablespoons honey
  • 1 1/2 tablespoons Sriracha sauce
  • 2 teaspoons fresh ginger
  • 1 teaspoon garlic powder
  • salt and black pepper, to taste

Instructions

  1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
  2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  4. Add lid and lock into place. Switch vent to “SEALING” position and set the “MANUALl” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  5. When finished, do a quick release (QUICK RELEASE) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

  6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
  7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
  8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!
Nutrition Facts
Instant Pot Thai Chicken Thighs
Amount Per Serving (6 g)
Calories 295 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 143mg48%
Sodium 906mg39%
Potassium 487mg14%
Carbohydrates 9g3%
Sugar 7g8%
Protein 33g66%
Vitamin A 35IU1%
Vitamin C 5.8mg7%
Calcium 20mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.