Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 lbs boneless chicken thighs ((907 grams), trimmed)
  • Salt and pepper
  • 1/2 cup chicken broth or stock ((125 grams))
  • 1/4 cup creamy peanut butter ((686 grams))
  • 1/4 cup soy sauce ((60 ml))
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon cayenne pepper (, optional)
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 cup chopped peanuts ((30 grams))
  • Lime wedges and cilantro (, for garnish)

Instruction

  • Select "Browning/Sauté" on your electric pressure cooker and add 1 tablespoon oil.
  • Sprinkle chicken thighs with salt and pepper. When pressure cooker is hot, add half of chicken thighs to brown, about 3-5 minutes. Transfer to a plate and repeat with remaining oil and chicken thighs.
  • Add chicken broth to the pot while hot and scrape up any browned bits from the bottom. Stir in peanut butter, soy sauce, ginger and cayenne pepper.
  • Return chicken and any juices to the pot and secure lid, making sure pressure release is set to "sealing".
  • Select "High Pressure" and 9 minutes cook time.
  • When cook time ends, use a quick pressure release. When valve drops, open pressure cooker and stir in cilantro and lime juice.
  • Serve chicken over steamed rice, or as desired. Top with peanuts, lime wedges and more cilantro.