Instant Pot Peanut Butter Chicken
Quick and easy instant pot peanut butter chicken recipe, homemade with simple ingredients in 30 minutes. Loaded with creamy, nutty, sweet, and spicy sauce.
Servings: 4 People
Calories: 455kcal
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 2 pounds Chicken breast Cut into small cubes
- 1 cup Chicken broth Low sodium
- ¼ cup Peanut butter Unsweetened
- ¼ cup Soy sauce Low sodium
- 1 tablespoon Vinegar
- 1 tablespoon Sriracha sauce
- 2-3 tablespoon Honey
- 2 teaspoon Garlic powder
- 2 teaspoon Ginger powder
- ½ teaspoon Red chili flakes Optional
- Salt To taste
- Pepper To taste
- 2 tablespoon Green onions Finely chopped, For garnish
- 1-2 tablespoon Peanuts Roasted, Roughly chopped, For garnish
Instructions
- Turn Instant pot to “Saute”mode and heat oil.
- Add chicken, broth, peanut butter, soy sauce, vinegar, Sriracha sauce, honey, garlic powder, ginger powder, red chili flakes, salt, pepper and mix everything together.
- Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 9 minutes.
- When the cook time is over, turn the valve to “Venting” and do a quick pressure release.
- Remove lid and stir everything together.
- Cook, uncovered, on “Saute” mode for a little longer, to reduce liquid and make the sauce thicker.
- Garnish with green onions and chopped peanuts. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 455kcal | Carbohydrates: 15g | Protein: 55g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1485mg | Potassium: 1070mg | Fiber: 1g | Sugar: 10g | Vitamin A: 170IU | Vitamin C: 9.8mg | Calcium: 27mg | Iron: 2mg