This Instant Pot Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus
Let’s play a word game.
When I say peanut … your next word is what? If you said butter then you’re not alone, but it’s going to be my personal mission to change that. When people say peanut I want them to be thinking… SATAY.
That’s right. Since I’ve discovered the greatness of peanut satay I just can’t get enough of this recipe. It used to be that peanut and jelly were the hot
When this cooked juicy chicken is joined together with my infused peanut satay sauce, the results are usually unstoppable cravings.
In my cookbook Seriously Good Freezer Meals I have a traditional Peanut chicken satay with the chicken marinated, then grilled on skewers and dipped in a peanutty sauce. It’s heavenly.
But that can take a little more work than I sometimes want to handle. It is worth the work, but sometimes this mama just wants to make something quick and effortless. But
So I thought one day, hey, why not try to create an Instant P
So I got to work testing and found out how easy and tasty it was. And I’m sharing it with you here.
This food tastes so good, my guests will wipe out my entire dinner faster than I make it.
CAN YOU FREEZE THIS RECIPE?
Yes, this Peanut Chicken Satay recipe can be prepped ahead and frozen either in a gallon sized freezer safe bag or in these adorable little 64 oz containers with lids on
WHAT DO YOU SERVE WITH PEANUT CHICKEN SATAY?
My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.
Easy Peanut Chicken Satay
Ingredients
- 2 pounds boneless skinless chicken thighs trimmed
- 14 oz can coconut milk
- 1/2 cup creamy peanut butter
- 3 tbsp lime juice
- 1 tbsp ginger grated
- 2 tbsp tamari or soy sauce
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 2 tsp minced garlic
- 2 tsp curry powder yellow
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red pepper flakes
Instructions
- In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.
MAKE IT NOW
- Add chicken and sauce to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL
- Transfer chicken and sauce to a labeled container or freezer bag and freeze.
COOK IN INSTANT POT
- From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
- From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT
- From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.
SERVE WITH
- My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.
Nutrition
Loved this recipe?
Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin’ recipes!
MORE WEEKNIGHT FREEZER MEALS
- Cilantro Lime Chicken
- Sesame Chicken Lettuce Wraps
- Instant Pot Thai Yam Soup
- Instant Pot Shredded Beef Fajitas Freezer Meal
- Chicken Taquitos with Cilantro & Pepper-Jack Cheese
- Chicken Burrito Bowls
- Teriyaki Beef and Broccoli Freezer Meal
I can’t wait for you to make this Peanut Chicken Satay! How will you serve it – over rice or in a lettuce cups or some other way?
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Dustin says
Wish I’d read the comments before trying. The sauce itself burned constantly. Completely cleaned out the pot after the 3rd burn notice, put in the trivet as mentioned here and the sauce continued to burn a few more times.
This recipe was a huge waste of time
Ashley says
I wanted to love this but got a burn notice. Unfortunately our dinner is ruined. Please change the instructions so more people aren’t left frustrated & hungry.
Marnie says
Worked beautifully for me, after it was done put the instant pot on sauté and added some broccoli and kale, served over rice. Was delicious!
Katie says
We love this recipe, especially the delicious sauce. I saw the other comments about the burn notice in the Instant Pot, so I decided to cook the chicken thighs on a trivet w/ 1 c. water in the bottom of the IP (I did high pressure 16 minutes w/ 10 min. natural release, I think). I also cooked some rice at the same time using the pot-in-pot method. Once done, I took the chicken out, dumped the water, and cooked the sauce mixture in the IP using saute. It worked great, and this method allowed my kiddo, who doesn’t like spice, to eat the chicken and rice plain.
Marie says
Made this in the instant pot tonight. I saw many people had issue with a burn notice so I did 15 min at low pressure instead of 12min at high. I had no issue at all. It was quite good, and so easy to put together. We had it with rice and roasted cauliflower.
Stephanie says
My family loved this meal! It was easy to put together and freeze. I used my instant pot and had no issues with burning. It was perfect on the cold, miserable day.
Ashley says
Burn food notice and ended up having to scrape the bottom of the pot forever to get it clean
Maddy says
Do NOT use this recipe!! Burn notice on Instant Pot. Had to get take out. This lady is definitely not a “happy money saver”.
Kate says
This feels like a dumb question but what do you mean by “trimmed” thighs? Do you cut them into bite sized pieces? Also do you think this recipe would work well with chicken breasts?
Karrie says
I trim the fat off the thighs. Chicken breast can be used but it turns a bit dry whereas thighs stay juicy and tender.
Cindi says
Amazing! Served it over cooked csbbage. Akso tried it eith rice noodles and potatoes. Great sized batch! Thanks!
Sandra says
We enjoy this meal. It’s tastey and has lots of flavor.
Pat says
Followed the recipe exactly and thankfully did not get a burn notice. It was SO good. My husband and I loved it. The sauce is delicious. We had it on tortillas but are definitely having leftovers on rice so we can eat up all the sauce. 😉 Thanks for posting this.
Lee Ann Cooper says
Do yiu have a problem with the instapot giving you a burn notice with thus recipe?
Happy-Money-Saver says
I haven’t yet but I keep a close eye on it.
Cyndi says
Flavors are good but can’t use the instapot because of the food burn notice.
Jen says
My Instant Pot gives me a burn notice every time with this recipe. I even tried to add 1/2 cup water to the sauce (both sauce and chicken thawed) and it still said “burn”. Any ideas???
Sandra says
Yes, this is the first-time I got the notice. I removed the chicken., scraped the bottom of the pot, put the trivet in and placed the chicken on the trivet. I put about 1/2 chip water and cooked it for 12 mins. It turned out great.
Kate says
This worked beautifully thank you!!!
KB says
Very yummy! So glad this is freezer-friendly. Will double and place half in the freezer next time!
Jill says
We love this recipe! We have made it many times since discovering it a couple of months ago. We don’t like to use single use plastic though so we have been putting it in a 64oz reusable plastic storage container and it fits perfectly.
Happy-Money-Saver says
That works great!
Hayley says
Absolutely love this it’s delicious and so easy to make I always get the burnt msg unfortunately though. How would you suggest I stop that from happening because it tastes so good. Thank you.