Instant Pot Chicken with Peanut Sauce
Total Time 35 minutes
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
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
1 Tbl coconut oil
1 ½ cups short grain rice
3/4 cup full fat coconut milk
3/4 cup stock
¼ tsp salt
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.