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Instant Pot Thai Chicken Thighs


Instant Pot Thai Chicken Thighs

 

These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick,

the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Instant-Pot-Thai-Chicken-Thighs

Instant-Pot-Thai-Chicken-Thighs

Most people think thai dishes are spicy hot, but very healthy , in this dish it’s the peanut sauce, that makes this dish you may go easy on the pepper flakes to calm it down if you feel it’s necessary,

 

Healthy-Chinese-recipes

Healthy-Chinese-recipes

 

 

Instant-Pot-Thai-Chicken-Thighs

Instant-Pot-Thai-Chicken-Thighs

Instant Pot Thai Chicken Thighs

Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

10 minPrep Time

15 minCook Time

25 minTotal Time

Yields serves 6

Author:

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Ingredients

  • 2 T. sesame oil
  • 2 lbs. boneless, skinless chicken thighs
  • 2/3 c. chicken broth
  • ¼ c. sugar-free peanut butter
  • ¼ c. gluten-free soy sauce or coconut aminos
  • 2 T. fresh lime juice
  • 2 T. honey, preferably local
  • 1½ T. Sriracha sauce
  • 2 t. fresh ginger
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste
  • Garnish:
  • Fresh cilantro, chopped
  • ½ c. roasted peanuts, chopped
  • 3-4 green onions, cut into thin slices

Instructions

  1. 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. 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. 3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  4. 4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  5. 5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
  6. 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. 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. 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!

Tags

Allergy
gluten free
dairy free
mustard free

Nutrition

Calories

5603 cal

Fat

158 g

Carbs

828 g

Protein

258 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://bloggingwithchefernie.com/wp/instant-pot-thai-chicken-thighs/

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