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Thai Chicken Thighs

A quick and flavorful weeknight dinner featuring tender chicken thighs cooked in a rich, Thai-inspired peanut sauce. Everything comes together easily in the Instant Pot, and the optional broiling step adds beautiful color. Perfect for meal prep — leftovers shred wonderfully for wraps, bowls, and salads.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 325 kcal

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

  1. 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.
  2. Repeat this process with remaining thighs. Remove and set aside on a platter.
  3. Pour chicken broth into hot container and gently scrape up brown bits from bottom.
  4. Add peanut butter to the hot liquid and stir until completed melted.
  5. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  6. Add metal rack to the Instant Pot and place the browned chicken thighs on top. 
 Add lid and lock into place.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides
Nutrition Facts
Thai Chicken Thighs
Amount Per Serving
Calories 325 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 91mg30%
Sodium 859mg37%
Potassium 676mg19%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 38g76%
Vitamin A 8IU0%
Vitamin C 4mg5%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.