Pressure Cooker Thai Peanut Chicken Recipe

Name: Pressure Cooker Thai Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 8 boneless skinless chicken thighs (about 2 pounds ); 3/4 cup creamy peanut butter; 1/2 cup orange juice; 1/4 cup orange marmalade; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 tablespoons teriyaki sauce; 2 tablespoons hoisin sauce; 1 can (13.66 ounces) light coconut milk, divided; 1 cup uncooked basmati rice; 3/4 cup water; 1/2 cup chopped salted peanuts

Servings: persons

1 cup all-purpose flour
8 boneless skinless chicken thighs (about 2 pounds )
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 can (13.66 ounces) light coconut milk, divided
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts

1
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 6-qt. electric pressure cooker.
2
In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes.
3
In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork.
4
When chicken is finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Serve chicken with rice and sauce; sprinkle with peanuts.

1149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 8 boneless skinless chicken thighs (about 2 pounds ), 3/4 cup creamy peanut butter, 1/2 cup orange juice, and more.

Yes, Pressure Cooker Thai Peanut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Thai Peanut Chicken

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