Ever since I got my Instant Pot, I’ve been experimenting and taking my regular slow cooker recipes and putting them in the instant pot to see how they do. I have to admit, I haven’t used my slow cooker in over a month when before, I used it 4-5 days a week! The electric pressure cooker saves so much time, and I love how it keeps meat so moist and tender.
This Thai Peanut Chicken recipe is one of my husband’s favorite meals that I make. I used to make it in the slow-cooker, cooking only the chicken in it and then steaming my broccoli on the stove. Now, I cook everything in the Instant Pot and the chicken is so tender, it just shreds when you scoop it out! It’s so simple and takes less than 30 minutes (and that is using frozen chicken thighs!).
- 3-4 frozen boneless skinless chicken thighs
- 2-3 heads broccoli florets)
- 1 bunch green onions (diced)
- 1 can coconut milk
- 1 cup PB2 powder (or peanut butter powder)
- 2 tsp ground ginger
- 2 cloves garlic (minced)
- 1 tbsp lime juice
- 1/3 cup low sodium soy sauce
- splash of rice wine vinegar
- 2 tsp black pepper
- cooked brown rice
- Place steamer basket insert into your Instant Pot. Add broccoli florets and 1 cup of water. Put lid on, seal and cook on manual setting for 0 minutes.
- Once broccoli is done, remove promptly and place in a strainer with ice to cool off and stop from cooking.
- Mix all ingredients with a whisk (except for chicken) in a medium bowl. Taste and make sure there is enough soy sauce. You may need to add a little more, or a little more lime juice, depending on your personal preference.
- Place chicken on the bottom of your Instant Pot (without steamer basket). Pour sauce over chicken (make sure all parts are covered). Put lid on, seal and cook on manual setting for 29 minutes.
- When chicken is done, spoon brown rice into a bowl, place a scoop of broccoli over rice and layer chicken with sauce on top. Sprinkle green onions on top as a garnish. Enjoy!
Have you used an electric pressure cooker? If so, what is your favorite recipe for it?