This delicious Thai chicken thighs recipe is perfect for dinner with the family. All you need to make this meal a breeze to cook is an Instant Pot. Any leftovers from dinner can be reheated and served as is or even shredded up as a yummy wrap for the next day’s lunch.
The peanut sauce can be added to in this recipe. But if you do add more peanut butter to the sauce make sure to add more liquid before cooking the chicken in the Instant Pot. . If the peanut sauce is too thick the Instant Pot might not reach high enough pressure to cook the chicken thighs.
Tip: To get a nice browning effect on the cooked chicken thighs as shown in the recipe images, transfer them to a large baking sheet lined with aluminum foil after cooking in the Instant Pot. Brush each side with some of the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.
What You Need to Make Instant Pot Thai Chicken Thighs
- Instant Pot
- Instant Pot Metal Rack
- Baking Sheet (optional)
- Aluminum Foil (optional)
- Sesame Oil
- Boneless, Skinless Chicken Thighs
- Chicken Broth
- Natural Peanut Butter (sugar free)
- Soy Sauce or Coconut Aminos
- Lime Juice
- Sriracha Sauce
- Garlic Powder
- Sea Salt
- Black Pepper
- Fresh Cilantro
- Roasted Peanuts
- Green Onions
Other Chicken Recipes
Oven-Baked Lemon Pepper Chicken Legs
Instant Pot Thai Chicken Thighs Ingredients
Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
- 2 T. sesame oil
- 2 lbs. boneless, skinless chicken thighs
- 2/3 c. chicken broth
- ¼ c. sugar-free peanut butter
- ¼ c. soy sauce or coconut aminos
- 2 T. fresh lime juice
- 2 T. honey, preferably local
- 1½ T. Sriracha sauce
- 2 t. fresh ginger or ground ginger
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- Fresh cilantro, chopped
- ½ c. roasted peanuts, chopped
- 3-4 green onions, cut into thin slices
1.) Add sesame oil to your Instant Pot and set it to “Sauté” on high. If needed work in batches, brown the chicken thighs 3 to 4 minutes on each side. Repeat until done with all chicken thighs. Set browned chicken thighs aside.
2.) Pour chicken broth into the hot Instant Pot container and gently scrape up the brown bits from the bottom of the container.
3.) Add peanut butter to the hot broth and stir until the peanut butter is melted.
4.) Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder to the melted peanut butter and broth mix, combine and stir. Season the mixture with sea salt and black pepper to taste.
5.) Add the metal rack to the Instant Pot and place the chicken thighs on top of the rack.
6.) Add lid to the Instant Pot and lock into place. Set vent to the Sealing position and set the Manual setting on high before adjusting the cooking time to 10 minutes. Allow the Instant Pot to build pressure and then it will cook the thighs for 10 minutes.
7.) Once the Instant Pot is finished switch the vent to “Venting” to do a quick release of the pressure. Unlock after the pressure has properly vented and carefully remove the Instant Pot lid. Transfer the chicken to a platter or the baking sheet lined with aluminum foil if wanting to further brown the thighs. Remove metal rack from Instant Pot.
8.) If browning the thighs further: brush each side of the thighs with some of the peanut sauce. Place the baking sheet with the thighs in a broiler and broil on high for 2 to 3 minutes or until browned as desired.
9.) Optional for Thicker Sauce: To thicken the peanut sauce remaining in the Instant Pot set the setting to “Sauté” and allow it to heat. Stir the sauce continually until it starts to reduce. Continue string until the sauce reaches desired consistency.
10.) Turn off the Instant Pot and put the chicken thighs and juices back into the Instant Pot, turn the thighs to coat well with the sauce.
11.) Remove the chicken thighs and place them on a serving tray. Garnish with fresh chopped cilantro, chopped peanuts, and green onions. Serve immediately with extra peanut sauce.