Best 3 Pressure Cooker Thai Peanut Chicken Recipes

**Tantalize your taste buds with a culinary journey to Thailand, where flavors dance in perfect harmony. Discover the irresistible Pressure Cooker Thai Peanut Chicken recipe, a symphony of sweet, savory, and spicy notes that will transport you to the bustling streets of Bangkok. This dish marries the richness of peanut sauce with succulent chicken, creating a feast for your senses. With our easy-to-follow instructions and step-by-step guide, you can recreate this authentic Thai delicacy in your own kitchen using the convenience of a pressure cooker.

Indulge in the delectable Pressure Cooker Thai Peanut Noodles, a vegetarian delight that bursts with vibrant flavors. Tender noodles coated in a creamy peanut sauce, complemented by a medley of fresh vegetables, will satisfy your cravings for a healthy and flavorful meal. The aromatic Pressure Cooker Thai Peanut Soup is a soothing elixir that warms the soul. Its creamy broth, infused with the essence of peanuts and spices, is a haven of comfort on a chilly day.

For those who prefer a lighter option, the清爽凉拌泰国花生鸡丝沙拉is a refreshing take on Thai cuisine. Shredded chicken, crisp vegetables, and a tangy peanut dressing come together in a delightful symphony of flavors. And for a quick and easy snack or appetizer, the Air Fryer Thai Peanut Chicken Wings are a surefire hit. Crispy chicken wings coated in a flavorful peanut sauce are the perfect party pleaser.**

Here are our top 3 tried and tested recipes!

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories World Cuisine Recipes Asian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

PRESSURE COOKER THAI CHICKEN THIGHS RECIPE - (4.3/5)

Pressure Cooker Thai Chicken Thighs Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 13

Ingredients

1 1/2 tablespoona canola oil
2 pounds chicken thighs, boneless, skinless, trimmed (about 8)
1/2 cup chicken broth
1/4 cup peanut butter
1/4 cup soy sauce
1 tablespoons freeze dried cilantro
2 tablespoons lime juice
1/4 teaspoon red pepper flakes, or to taste
1 teaspoon ground ginger
1 tablespoon corn starch
2 tablespoons water
1/4 cup chopped peanuts
Green onions, chopped for garnish, optional

Steps:

Add 1 tablespoon oil to the pressure cooker pot, select browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter. When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger. Stir to combine. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 9 minutes cook time. It will take about 10 minutes to reach high pressure. After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken thighs from the pot leaving the sauce. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken thighs and coat with the sauce. Serve garnished with chopped peanuts and green onions.

SLOW COOKER THAI PEANUT CHICKEN

Slow Cooker Thai Peanut Chicken image

A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!

Provided by Rebekah Rose Hills

Time 3h15m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds boneless chicken breasts, cut into thin strips
⅔ cup peanut butter
½ cup chicken broth
3 medium zucchini, diced
2 medium red bell peppers, cut into thin strips
⅓ cup soy sauce
1 tablespoon bottled minced garlic
1 teaspoon white sugar
1 tablespoon lime juice
½ tablespoon cornstarch, or more as needed
½ tablespoon water, or more as needed
1 (12 ounce) package linguine pasta
1 tablespoon chopped peanuts

Steps:

Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

Nutrition Facts : Calories 620 calories, Carbohydrate 62.3 g, Cholesterol 65.1 mg, Fat 26.8 g, Fiber 6.1 g, Protein 36.5 g, SaturatedFat 6.1 g, Sodium 1265.4 mg, Sugar 8.9 g

Tips:

For a creamier sauce, use full-fat coconut milk.
Add a tablespoon of hoisin sauce or oyster sauce for a richer flavor.
If you don't have a pressure cooker, you can also make this recipe in a slow cooker on low for 6-8 hours.
Serve the chicken over rice, quinoa, or noodles.
Top with chopped peanuts, cilantro, and lime wedges.
For a spicier dish, add a pinch of red pepper flakes or a teaspoon of Sriracha sauce.
If you don't have peanut butter, you can substitute almond butter or cashew butter.
This recipe is also great for meal prep. Simply store the leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This pressure cooker Thai peanut chicken is a quick and easy weeknight meal that is sure to please the whole family. It's packed with flavor and can be easily customized to your liking. So next time you're looking for a delicious and healthy dinner, give this recipe a try!