Instant pot week continues with a delicious new recipe! Did you see my first recipe? BBQ chicken tacos are our new favorite tacos and we make them all the time. Before you think that because you don’t have an instant pot that you should stop reading, let me tell you that I have slow cooker instructions included as well. I love both my instant pot and slow cooker and use them weekly and highly recommend adding one (or both) to your kitchen if you don’t own one already. But now let’s get on with this instant pot spicy peanut chicken!
I was just telling a girlfriend the other day that even though I don’t have any kids in elementary school yet, having the school year start just makes life feel so much busier. My oldest is in pre-k three mornings a week and has soccer practice one evening a week, and I recently joined a moms group that meets twice a month. That doesn’t seem like a lot when I read it, but let me tell you, I feel BUSY. I can’t imagine what life will feel like in a few years when I have multiple kids in school and with extracurricular activities. I know that in order to get a healthy meal on the table for dinner, my instant pot and slow cooker will be workhorses in my kitchen.
A dish like this that’s one-pot and packed with everything you need is perfect for even the busiest evening. Full of proteins and veggies with a delicious spicy peanut sauce, it’s the best dinner. I like to serve it over rice, but rice noodles cook even faster. Vermacelli noodles cook in minutes to make sure you aren’t spending extra time that you don’t have in the kitchen.
Instant pot spicy peanut chicken is here for you. It’s delicious, easy, and super cozy for this super cozy time of year.
- 3 large chicken breasts (or 6 chicken thighs)
- 3 tbsp. sesame oil
- 4 cloves garlic, minced
- ½ yellow onion, chopped
- ¼ cup soy sauce
- 4 tbsp. peanut butter
- 1 tbsp. sambal oelek (chili garlic paste)
- ¼ tsp. ground black pepper
- ½ tsp. salt
- 1 tsp. ground ginger
- ¾ cup chicken broth
- 3 tbsp. cornstarch
- 3 tbsp. water
- 1 yellow bell pepper, chopped
- 2 carrots, peeled and julienned
- 6 oz. pea pods, halved
- Cut chicken breasts or thighs into 1 inch cubes.
- Set instant pot to sauté and add sesame oil. Add chicken, garlic, and onion and cook for a few minutes to let chicken brown.
- Add soy sauce, peanut butter, sambal oelek, ground black pepper, salt, ginger, and chicken broth. Stir to combine.
- Cover instant pot and set to high pressure for 10 minutes. Allow to naturally release.
- While pressure is releasing, whisk together cornstarch and water.
- Set instant pot to sauté and add cornstarch slurry, bell pepper, carrots, and pea pots. Allow the sauce to thicken and vegetables to cook until crisp tender.
- Serve over rice or rice noodles.
- Slow cooker instructions: combine diced chicken, sesame oil, garlic, onion, soy sauce, peanut butter, sambal oelek, ground black pepper, salt, ginger, and chicken broth in the slow cooker. Cook on low for 6-8 hours until tender. In a small bowl whisk together cornstarch and water. Add to slow cooker with bell pepper, carrots, and pea pods. Cook on low for an additional 15-30 minutes until sauce is thickened and vegetables are crisp tender. Serve over rice or rice noodles.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply