Get ready to embark on a mouthwatering journey to the vibrant streets of Thailand with these Instant Pot Thai Chicken Thighs! Tender, succulent chicken thighs are infused with a symphony of authentic Thai flavors that will awaken your taste buds. The Instant Pot works its magic, creating a deliciously tender dish in a fraction of the time.
The aromatic blend of lemongrass, ginger, garlic, and aromatic spices, all bathed in creamy coconut milk, makes this dish a true flavor explosion. Whether you're a Thai food enthusiast or a curious culinary explorer, this recipe is an absolute winner. Gather your ingredients, fire up your Instant Pot, and prepare to savor every delectable bite of this exotic and easy-to-make Thai masterpiece!
The best part? It's all done in a fraction of the time i
As the Instant Pot works its magic, the tantalizing aroma of the Thai spices fills the air, building anticipation for the mouthwatering feast to come. The tender chicken thighs soak up all the rich flavors, creating a symphony of tastes that transport you to the bustling streets of Bangkok. With each bite, you'll experience the perfect balance of sweet, savory, and slightly spicy notes that define authentic Thai cuisine. Whether you serve it over fragrant jasmine rice or slurp up the heavenly sauce with noodles, this dish is a true crowd-pleaser. The best part? It's all done in a fraction of the time it would take to make it the traditional way. So, whether you're hosting a dinner party or treating yourself to a gourmet meal, these Instant Pot Thai Chicken Thighs will delight your senses and leave you craving more of the exotic Thai goodness!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
Serves: 4-6
Ingredients needed to make Instant Pot Thai Chicken Thighs!
2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
⅔ c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste
Garnish:
Fresh cilantro, chopped
½ c. roasted peanuts chopped
3-4 green onions, cut into thin slices
How to make Instant Pot Thai Chicken Thighs!
- Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, for approximately 3-4 minutes per side. Repeat this process with the remaining thighs. Remove and set aside on a platter.
- Pour chicken broth into a hot container and gently scrape up brown bits from the bottom. Add peanut butter to the hot liquid and stir until completely melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Add a metal rack to the Instant Pot and place the browned chicken thighs on top.
- Add lid and lock into place. Switch vent to the “Sealing” position and set the “Manual” setting on high before adjusting the cooking time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid when finished and transfer the chicken to a platter.
- Optional: To thicken the sauce, select the “Sauté” setting and heat, stirring continually until the excess liquid is reduced and the sauce reaches the desired consistency.
- Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
- Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!
Variations on the Instant Pot Thai Chicken Thighs recipe
Spice Up Your Instant Pot Thai Chicken Thighs with These 10 Flavorful Variations:
- Mango Tango: Add diced ripe mango to the sauce for a tropical twist that balances the heat with a hint of sweetness.
- Peanut Power: Stir in creamy peanut butter to create a rich and nutty sauce that pairs perfectly with Thai spices.
- Green Curry Magic: Swap the red curry paste for the green curry paste to create a vibrant and herbaceous flavor profile.
- Coconut Lime Zest: Infuse the dish with bright citrusy notes by adding lime zest to the sauce. It elevates the flavors to new heights!
- Cashew Crunch: For added texture and nuttiness, toss in toasted cashews before serving, providing a delightful crunch.
- Thai Basil Bliss: Mix in fresh Thai basil leaves for an aromatic burst that complements the chicken and coconut milk.
- Pineapple Paradise: Dice up juicy pineapple and let it simmer in the sauce for a delightful blend of sweet and tangy flavors.
- Creamy Tom Yum Twist: Incorporate Tom Yum soup paste for a tangy and savory taste that tantalizes your taste buds.
- Red Pepper Heat: For spice enthusiasts, add sliced red chili peppers to give your dish a fiery kick.
- Vegetable Medley: Enhance the dish's color and nutrition by adding a mix of bell peppers, snap peas, and baby corn.
With these delicious variations, you can customize your Instant Pot Thai Chicken Thighs to suit your taste preferences and create a tantalizing flavor adventure every time you make this delectable dish! Enjoy the culinary journey!
Equipment
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tips for making Instant Pot Thai Chicken Thighs
Get ready to master the art of Instant Pot Thai Chicken Thighs with these 10 top tips:
- Opt for Bone-In Thighs: Bone-in chicken thighs add extra flavor and keep the meat juicy and tender during cooking.
- Sear for Depth: Take a few minutes to sear the chicken thighs on the Saute mode for added depth of flavor.
- Balanced Spices: Adjust the amount of Thai red curry paste to your spice preference, balancing heat and flavor.
- Don't Skimp on Aromatics: Load up on fresh ginger, garlic, and lemongrass to create an authentic Thai taste.
- Coconut Milk Matters: Use full-fat coconut milk for a creamy and rich sauce that brings all the flavors together.
- Natural Pressure Release: Allow a natural pressure release for 5-10 minutes to keep the chicken tender and avoid dryness.
- Thicken the Sauce: If the sauce is too thin, use the Saute mode after cooking to reduce and thicken it.
- Embrace Fresh Lime Juice: Squeeze fresh lime juice over the dish before serving for a burst of citrusy brightness.
- Garnish Galore: Sprinkle chopped cilantro, sliced green onions, and toasted sesame seeds for an enticing visual appeal.
- Rice on the Side: Serve the Instant Pot Thai Chicken Thighs over steamed jasmine rice to soak up the luscious sauce.
With these top tips, you'll create a tantalizing Thai masterpiece that'll impress your taste buds and everyone at the dinner table. Happy cooking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Authentic Thai Flavors: Instant Pot Thai Chicken Thighs Recipe
- Total Time: 20 minutes
- Yield: 4 - 6 servings 1x
Description
Get ready to embark on a mouthwatering journey to the vibrant streets of Thailand with these Instant Pot Thai Chicken Thighs! Tender, succulent chicken thighs are infused with a symphony of authentic Thai flavors that will awaken your taste buds. The Instant Pot works its magic, creating a deliciously tender dish in a fraction of the time.
Ingredients
2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
⅔ c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste
Garnish:
Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices
Instructions
-
Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
-
Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
-
Add metal rack to the Instant Pot and place the browned chicken thighs on top.
-
Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
-
When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
-
Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
-
Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!
Notes
Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
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