Easy Instant Pot Peanut Chicken Satay Recipe + Freezer Meal Options

This Instant Pot Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there’s options to cook it in the slow cooker, or make ahead as a freezer meal!

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 couple. Sorry jelly, you’ve been replaced. Nowadays it’s peanut and chicken that are making the rounds.

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 still have the same delicate and delicious flavors and oooh-factor happening.

So I thought one day, hey, why not try to create an Instant Pot peanut chicken satay recipe. One that I can blend up the sauce, add in some chicken and add it to a bag to freeze ahead for later. Because I’m all about them freezer meals to save me time ya’lls.

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 amazon.com that make is super easy to add to your instant pot from the frozen state. Both of these versions can be frozen indefinately, however for best flavor and textures it’s recommened to be used up within 4-5 months.

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

Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there’s options to cook it in the slow cooker, Instant Pot, or make ahead as a freezer meal! 

Print Pin Rate

Course: Dinner

Cuisine: Thai

Keyword: Crock Pot, dairy-free, Gluten-Free, Instant Pot, No Cook Prep

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Calories: 524kcal

Author: Karrie

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

US Customary – Metric

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

Serving: 1g | Calories: 524kcal | Carbohydrates: 18g | Protein: 37g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 582mg | Potassium: 721mg | Fiber: 3g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 4.4mg | Calcium: 41mg | Iron: 3.3mg

Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

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?