Instant Pot Chicken with Peanut Sauce

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Total Time 35 minutes

Ingredients

¼ cup creamy peanut butter

2 Tbl soy sauce, or more to taste

1 ½ Tbl light brown sugar, or more to taste

1 Tbl chopped fresh cilantro

1 Tbl finely grated ginger

½ Tbl fresh lime juice, or more to taste

1 garlic clove, finely grated or minced

1 inch of lemon grass or 1 ½ tsp of lemon grass out of a tube

¼ tsp crushed red pepper flakes

½ cup chicken stock or water

1 ¼ lbs boneless, skinless chicken thighs

Sliced green onions, for serving

Chopped cilantro, for serving

Chopped peanuts, for serving

 Directions

In a blender, combine 3 Tbl water the peanut butter, 1 Tbl of the soy sauce, ½ Tbl of brown sugar, the cilantro, ½ Tbl of the ginger, the lime juice, garlic, lemon juice and red pepper flakes. Blend until smooth, adding a little more water if needed, you’re looking for a thick mayonnaise-like texture. Taste and add more lime juice, sugar, red pepper flakes, or soy sauce if you like. Scrape the sauce into a small bowl. Set the peanut sauce aside.

 Pour the chicken stock into the pressure cooker pot, then stir in the remaining 1 Tbl soy sauce, 1 Tbl sugar, and ½ Tbl ginger. Add the chicken thighs to the pot, turning to coat them in the liquid.

 Lock the lid into place and cook on high pressure for 8 minutes. Let pressure release naturally for 5 minutes, then manually release the remaining pressure.

 Transfer the chicken to serving plates. Top with green onion, cilantro and peanuts. Serve Peanut Sauce on the side. 

 Instant Pot Coconut Rice

Ingredients:

1 Tbl coconut oil

1 ½ cups short grain rice

3/4 cup full fat coconut milk

3/4 cup stock

¼ tsp salt

 Directions:

Using sauté function set on high melt coconut oil. In the pressure cooker pot, add the rice and cook for 2 minutes to toast. Stir in the coconut milk ,stock and salt.

 Lock the lid into place and cook on high pressure for 3-5 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

 As soon as the pressure has released, remove the cover and fluff the rice with a fork. Place a kitchen towel over the pressure cooker pot, replace the lid and do not lock the top on and let it rise for 10 minutes. Fluff again.

 

Lili Courtney