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Home » Recipes » Instant Pot » Easy Instant Pot Peanut Chicken Satay Recipe + Freezer Meal Options

Easy Instant Pot Peanut Chicken Satay Recipe + Freezer Meal Options

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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!

There are three bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it. The last bowl has a peanut sauce in the left upper corner. There is a plate in the right upper corner with chicken satay topped with rice.

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. 

There are two bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it. There is a plate in the back right corner with chicken satay blurred in the background. Two hands are holding a small green bowl with peanut sauce and a spoon dropping sauce on the peanut satay.

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.

There are three bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it  The last bowl has a peanut sauce in it with a spoon sitting in it. There is a plate in the back right corner with chicken satay with rice blurred in the background. There is one slice of lime by the peanut sauce.

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.

There is a gallon size zippered bag with raw chicken in a peanut chicken satay recipe inside of it.  The words "Thai Peanut Chicken Satay" are written in black marker on the bag.

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?

Pssssst...

Make sure to follow along with @HappyMoneySaver on Instagram, connect with me on Facebook and pin along with me on Pinterest!.

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March 14, 2019
Chicken, Freezer Meals, Instant Pot, Recipes

Comments

  1. A Whitelark says

    December 17, 2021

    Is the a recommended substitute for peanut butter. Was thinking almond or tahini

    Reply
  2. Genia Bodishbaugh says

    August 7, 2021

    5 stars
    I added some fish sauce and skewered the chicken after it was thawed. Grilled the chicken skewers and boiled the sauce to serve on the side and on some rice noodles. My family ate every single bite and requested this be on our menu rotation.

    Reply
  3. allison says

    July 8, 2021

    How do I adjust the cooking time if using chicken breasts? Thanks!

    Reply
    • Karrie says

      July 12, 2021

      You would reduce the cooking time for sure or you’ll end up with dry chicken.

      Reply
  4. Stephanie Rene' Dunbar says

    July 4, 2021

    3 stars
    If I am doing this for a freezer meal then is the chicken raw or cooked?

    Reply
    • Karrie says

      July 12, 2021

      Raw chicken to freeze – then cook it fresh on the day of!

      Reply
  5. Amy says

    June 22, 2021

    Made from fresh in instant pot. Sauce watery, chicken very tender; however, chicken not flavorful ( was in sauce for 6 hrs). Disappointed.

    Reply
  6. Nina says

    June 12, 2021

    5 stars
    This was my first instant pot use. I marinated the chicken overnight in the sauce and added a bruised lemongrass stalk and kaffir lime leaves. I too got the burn notice as soon as the pot reached pressure and opened it a few times to stir. I could see the base was just too hot so I decided to turn to low and increase cooking time to 20 mins. Also allowed 10 mins for it to naturally depressurise. The sauce was thick and full of flavour and then chicken literally fell apart. Everyone loved it. 👍

    Reply
    • Katie says

      September 29, 2021

      Yeah I tried this from fresh and frozen. Both got a burn notice. Adding the peanut butter before the chicken is cooked just isn’t working. I’m going to try and freeze the sauce and the chicken but omit the peanut butter until after it is cooked.

      Reply
  7. Jennifer L Intravatola says

    January 10, 2021

    5 stars
    I made the recipe and used Thai Red Curry spice because I didn’t have the Yellow. THIS WAS AMAZING! My husband and I both loved it! Lots of sauce for the rice. LOVE! LOVE! LOVE! Thank you!!

    Reply
  8. Beth Smith says

    December 9, 2020

    3 stars
    I added 1/2 cup of chicken broth based on other comments. The chicken was tender, but it rendered the sauce too watery. It might be nice to make extra thick sauce and reserve some for drizzling or dipping.
    Also, we could’ve used 3-4 lbs of chicken to allow for leftovers.
    I served over steamed jasmine rice, julienned some carrots, diced onions, and chopped cilantro. No peanuts on hand, so I sprinkled sliced almonds on the top.
    I also made a quick salad of peeled and thinly sliced cucumber soaked in rice vinegar topped with scallions and Sesame seeds. A fresh cool, crunch that was a nice contrast to the hot, savory chicken and rice.

    Reply
  9. Cyndi says

    November 23, 2020

    5 stars
    I made this tonight from fresh. I got the burn warning, so I stirred it up and finished cooking it on sauté. It was so delicious! I added some frozen stir-fry veggies that I cooked in the microwave. I then mixed all of it with linguine pasta. It was like a delicious Thai peanut noodle dish. I will definitely make again! Thank you!

    Reply
  10. Haroon Haq says

    August 24, 2020

    May I give you a tip please, first dissolve the Oxi powder (LA’s Totally Awesome Oxygen) in some water, it dissolves faster. If you add it later to the Laundry detergent it becomes like solid rock crystals (like coarse sea salt) and then takes longer to dissolve.
    Thanks for hearing me out.

    Reply
  11. Stephanie says

    February 3, 2020

    I was very excited to try this but got the burn warning. Any ideas on how to avoid this? I raised the chicken off of the bottom of the instant pot and that didn’t help.

    Reply
    • Lindy says

      September 16, 2020

      ME TOO!!

      Did you make yours from fresh, not frozen?
      I realised afterwards that the ‘from frozen’ directions includes 1/4 cup of water, the fresh does not – I think @HappyMoneySaver left it out.

      Finishing mine on the stove as its mostly cooked anyway.

      Not happy.

      Reply
  12. Kiki says

    January 26, 2020

    5 stars
    Really good flavor! I added a bit more soy sauce and mixed some starch in at the end to thicken the sauce. It was a hit! It will definitely be added to our meal rotation.

    Reply
  13. Chris says

    January 18, 2020

    5 stars
    Tried this for the first time last night, absolutely loved the flavour! Been looking for an easy satay recipe for a while and this is definitely a winner.

    I did have some issues with the burn notice on the instant pot and had to stop and start a couple of times but I think raising three chicken off the bottom should fix that next time.

    Thanks for sharing!

    Reply
  14. Kaylee H says

    January 6, 2020

    I don’t have chicken thighs on hand, but plenty of chicken breast — could I make it that way? Thanks!

    Reply
    • Karrie says

      January 7, 2020

      Yes you could!

      Reply
      • Kristina says

        February 9, 2020

        How would you adjust IP cook time for fresh chicken breasts?

  15. Helen Kitchen says

    January 6, 2020

    There are only 2 of us in the house – could I split this down and freeze 2 serving size packs?

    Reply
    • Karrie says

      January 6, 2020

      Hi, yes you can absolutely do that!

      Reply
  16. Niki says

    September 9, 2019

    Hi..
    I do not have a crock pot or instant pot. How can I go on about cooking this meal if I were to put it in the freezer first ? Should I just thaw it out and then cook it in a frying pan ?
    Thanks in advance for your reply.
    Niki

    Reply
  17. Luci says

    June 16, 2019

    Hi there, I am just wondering what’s the best way to make this meal when I don’t have any instant or crock pot. Thanks a lot 🙂

    Reply
    • Karrie says

      June 25, 2019

      You could try to cook it on the stove top slowly for a few hours, stirring often!

      Reply
  18. Chelsey says

    April 29, 2019

    5 stars
    The only thing I didnt like about this recipe is that there weren’t any leftovers ? I dont have an instapot so I used a good old fashion pressure cooker.

    Reply
  19. Tanya says

    April 28, 2019

    Can you just put the the frozen contents into the crockpot and cook for 7 hours so it’s ready after work

    Reply
    • Karrie says

      May 2, 2019

      I think that should work Tanya! Give it a try and let me know. I’ve so far only used the instant pot, but I’m sure a slow cooker could work too.

      Reply
  20. Shala Wagner says

    April 24, 2019

    5 stars
    I don’t typically like curry, but anticipated that the peanut butter would balance it out… OMG this was sooooo good! Even my picky 3 year old couldn’t get enough. Will for sure make again!

    Reply
    • Karrie says

      April 27, 2019

      Wonderful!!! So glad you liked it!!! It’s one of my family favs too!

      Reply
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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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