Instant Pot Thai Peanut Chicken Recipe That Melts in Minutes

Thai Peanut Chicken Instant Pot is a quick, flavorful meal ready in under 30 minutes and delicious served with steamed Jasmine rice. This Instant Pot Thai peanut chicken features a homemade spice blend, smooth peanut butter and bold Thai-inspired flavors.

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Instant Pot Thai Peanut Chicken

If you enjoy Thai food, try our Instant Pot Drunken Noodles (Pad Kee Mao), Instant Pot Thai Green Curry Shrimp and Instant Pot Pad Thai. This Thai peanut chicken curry is gently spiced and silky-smooth, with a rich peanut sauce boosted by a homemade spice mix and crunchy toasted peanuts.

Ingredients

See the full ingredient list with exact measurements in the recipe card at the bottom of the post. The list below is a reference.

• Chicken: Boneless, skinless chicken breasts or thighs (diced). Breasts used in this recipe.
• Onion: Yellow onion for best flavor.
• Ginger: Finely grated for bright aroma.
• Garlic: Minced garlic adds depth.
• Veggies: Zucchini and red bell pepper are optional but add texture and color.
• Peanut butter: Smooth peanut butter for a creamy sauce.
• Homemade spice mix: Ground cumin, coriander, turmeric, paprika, cayenne, black pepper and salt.
• Brown sugar: Can be substituted with palm or coconut sugar at the same quantity.
• Tomato ketchup: Adds subtle tang and depth.
• Liquid: Warm water mixed with Better Than Bouillon chicken base, or store-bought chicken stock or water.
• Dry roasted peanuts: Skins removed and dry-roasted; used as garnish for crunch.
• Cooking fat: Neutral oil such as canola, light olive, sunflower, avocado or vegetable oil.

Tips & Tricks

1. Flavor tip: Split the spice mix in two. Use half to coat and sear the chicken to lock in juices, and the other half in the peanut sauce for deeper flavor.
2. Avoid BURN: Thoroughly deglaze the pot after sautéing by scraping the bottom and sides with a spatula. Mix the peanut butter into the liquid until fully dissolved and lump-free before pressure cooking.
3. Make it spicier: Increase cayenne and add diced Thai red chilies with the aromatics.
4. Make it sweeter: Add extra brown sugar or replace with 2 tablespoons of honey; omit cayenne for a milder dish.
5. Chicken options: Use diced boneless skinless breasts or thighs interchangeably.

How to make Thai Peanut Chicken

A detailed, step-by-step recipe with measurements and video is available in the recipe card below.

Step #1 — Sear chicken & sauté aromatics

• Marinate chicken: Toss diced chicken with half the homemade spice mix and marinate 30 minutes for best results. If short on time, coat and sear immediately.
• Sear chicken: On SAUTE (HIGH), heat oil and sear chicken until lightly golden. Remove and set aside.
• Sauté aromatics: In the same pot, sauté onion 1 minute, then add ginger and garlic until the onion softens.

Step #2 — Sauté spice mix & deglaze

• Sauté spices: Reduce heat to LOW and add remaining spice mix. Sauté about 1–2 minutes until fragrant.
• Deglaze: Pour in chicken stock (or warm water with bouillon) and scrape the pot bottom thoroughly to remove any stuck bits. This prevents the burn error.

Step #3 — Prepare the peanut sauce

• Mix sauce: Stir in smooth peanut butter, ketchup and brown sugar until the peanut butter is fully dissolved and the sauce is smooth and lump-free.

Step #4 — Add chicken & vegetables

• Combine: Cancel SAUTE. Add seared chicken, zucchini and red bell pepper (if using) and stir to combine.

Step #5 — Pressure cook and finish

• Pressure cook: Secure the lid and pressure cook on HIGH for 2 minutes, then perform a quick pressure release. Stir gently.
• Add peanuts: Stir in most of the roasted peanuts, reserving some to garnish.
• Serve: Serve over steamed Jasmine rice and garnish with reserved peanuts and fresh cilantro if desired.

What to serve with Thai peanut chicken?

This dish pairs especially well with:

• Steamed Jasmine rice for an authentic pairing.
• Cauliflower rice as a low-carb alternative (not traditional in Thailand).

Storage

Fridge: Store in airtight containers for up to 5 days. Stir before reheating.

Freezer: Freeze in heavy-duty, freezer-safe containers for up to 3 months. Thaw overnight before reheating.

How to reheat

From fridge: Reheat in the microwave until warm. If the sauce has thickened, stir in about 2 tablespoons of water per serving before reheating to restore texture.

From freezer: Thaw overnight in the fridge, then reheat as above.

Thai Peanut Chicken Instant Pot

5 from 6 votes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 people

Calories: 419kcal

Author: Meghna

Watch Recipe Video

This Instant Pot Thai peanut chicken is easy to make, packed with an addictive peanut sauce and loaded with Thai flavors. The sauce is rich, smooth and deeply satisfying.

Ingredients

• 1.5 pounds Chicken Breast (boneless, skinless, diced into ½–1 inch cubes)
• 1 cup onion (yellow, diced)
• 1 tbsp garlic (minced)
• 1 tbsp ginger (finely grated)
• 1.5 cups zucchini (diced, optional)
• 1 cup red bell pepper (chopped, optional)
• ¼ cup Tomato Ketchup
• ½ cup peanut butter (smooth)
• 1 tbsp brown sugar
• ½ cup peanuts (skinless, dry roasted)
• 2 tbsp Olive Oil (light or extra light)

Homemade Spice Mix

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp cayenne pepper (omit or reduce if sensitive to heat)
• ¼ tsp ground black pepper
• 1 tsp salt

Liquid

• 4 cups Water (warm)
• 1 tbsp Better Than Bouillon (chicken base) (stir into water to make instant stock)

Instructions

• Marinate chicken: Combine the homemade spice mix. Add half to the diced chicken and marinate 30 minutes if possible. If short on time, proceed to searing.
• Sear chicken: On SAUTE (HIGH) heat, add oil and sear chicken until golden around the edges. Remove and set aside.
• Sauté aromatics: Add diced onion to the pot and sauté 1 minute, then add ginger and garlic until the onion softens.
• Sauté spices: Reduce heat to LOW, add remaining spice mix and sauté 1–2 minutes until aromatic.
• Deglaze: Pour in chicken stock or warm bouillon mixture and scrape the pot bottom thoroughly to release any stuck bits.
• Prep peanut sauce: Stir in smooth peanut butter, ketchup and brown sugar until the sauce is completely smooth and lump-free.
• Pressure cook: Cancel SAUTE, return seared chicken and veggies to the pot, seal and pressure cook on HIGH for 2 minutes. Perform a quick release, open carefully and stir.
• Finish & serve: Stir in dry roasted peanuts, reserve some for garnish, and serve with steamed Jasmine rice.

Notes

1. Spice level: This recipe is mildly spicy. Add diced Thai chilies or more cayenne for heat.
2. Non-spicy option: Omit cayenne pepper for a milder dish.
3. Sweet variation: Use 2 tbsp brown sugar for a sweeter sauce.
4. Prevent BURN error: Deglaze thoroughly and ensure the peanut butter is fully dissolved into the liquid before pressure cooking.
5. Roasting peanuts: Dry roast peanuts on the stovetop in a skillet or use the Instant Pot SAUTE on HIGH to toast them before starting the recipe.

Calorie and nutrition details are provided as estimates.

Nutrition Facts

Thai Peanut Chicken Instant Pot

Amount Per Serving

Calories 419Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g31%

Cholesterol 73mg24%

Sodium 727mg32%

Potassium 910mg26%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 9g10%

Protein 34g68%

Vitamin A 1250IU25%

Vitamin C 42mg51%

Calcium 64mg6%

Iron 3mg17%

* Calorie information is an estimate and should be used as a guideline.

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