Busy weeknights call for simple, satisfying meals — and these Instant Pot Thai Chicken Thighs deliver every time. With tender, flavorful chicken simmered in a creamy, tangy peanut sauce, this dish feels special without adding extra work to your evening.
Even better? Leftovers shred beautifully for wraps, bowls, or salads the next day, giving you a built-in meal-prep win.
Instant Pot Thai Chicken Thighs (Easy Peanut Sauce Recipe)
Just a heads-up: to keep your Instant Pot happy, make sure the sauce has enough liquid to reach pressure. If you tweak the recipe or add extra peanut butter (always tempting!), simply bump up the broth a bit too. You’ll still get that rich, velvety sauce but with perfectly cooked chicken every time.
Why You’ll Love This Recipe
- Quick weeknight dinner — ready in under 30 minutes
- Rich, peanut-based sauce with bright Thai-inspired flavors
- Instant Pot keeps everything tender and hands-off
- Great for meal prep — leftovers are amazing in wraps
- Naturally gluten-free with coconut aminos option
- Family-friendly but can easily be made spicier
- Optional broiling step gives you that gorgeous golden finish
Ingredients:
- 2 tbsp sesame oil
- 2 lbs. boneless, skinless chicken thighs
- 2/3 c. chicken broth
- ¼ c. sugar-free peanut butter
- ¼ c. gluten-free soy sauce or coconut aminos
- 2 tbsp fresh lime juice
- 2 tbsp honey
- 1½ tbsp Sriracha sauce
- 2 tsp fresh ginger
- 1 tsp garlic powder
- Salt and black pepper, to taste
- Garnish (optional): Fresh cilantro, chopped , ½ c. roasted peanuts, chopped, 3-4 green onions, cut into thin slices
Directions:
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
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Thai Chicken Thighs
Ingredients
- 2 tbsp sesame oil
- 2 lbs. boneless skinless chicken thighs
- 2/3 c. chicken broth
- ¼ c. peanut butter
- ¼ c. soy sauce or coconut aminos
- 2 tbsp fresh lime juice
- 2 tbsp honey
- 1½ tbsp Sriracha sauce
- 2 tsp fresh ginger
- 1 tsp garlic powder
- Salt and black pepper to taste
- Garnish optional: 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
Serving Suggestions
Pair this dish with:
- Jasmine or basmati rice
- Cauliflower rice
- Steamed green beans or broccoli
- Cucumber salad
- Rice noodles
- Fresh lime wedges
Leftovers make:
- Thai chicken lettuce wraps
- Meal-prep bowls with veggies & rice
- Peanut chicken sandwiches
- Loaded sweet potatoes
FAQ Section
Can I use chicken breasts instead of thighs?
Yes, but reduce the cook time to 8 minutes to prevent dryness. Thighs hold up better and stay juicier.
Can I use natural peanut butter?
Yes! Just make sure it’s stirred well so the sauce doesn’t become oily or separate.
Is this recipe spicy?
It has a mild kick from Sriracha. Add more or less depending on your preference.
Can I skip the browning step?
Technically yes, but browning adds deep flavor. If you’re short on time, skip it — just know the sauce will be slightly lighter in taste.
Can I thicken the sauce?
Absolutely. After removing the chicken, turn on Sauté and let it bubble until thickened. Or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Does this freeze well?
Yes! Freeze the cooked chicken and sauce together for up to 3 months. Thaw overnight in the fridge.
If you give these Instant Pot Thai Chicken Thighs a try, I’d love to hear how they turn out for you! Snap a pic, tag me, or share your dinner in the Creative Cynchronicity Community — we’re all about cheering each other on in finding joy in everyday meals.
Thai Recipes
- Bananas in Coconut Milk (Kluay Buat Chee) from That Recipe
- Thai Basil Chicken Stir Fry from Jen Around the World
- Thai Curry Shrimp Burger from A Kitchen Hoor’s Adventure
- Thai-Flavored Pork Belly Skewers Karen’s Kitchen Stories
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