Instant Pot Chicken Satay with Peanut Sauce

  |  
Mar 2, 2025
Instant Pot Chicken Satay with Peanut Sauce

Instant Pot Chicken Satay with Peanut Sauce

Tender marinated chicken cooked in an Instant Pot, served with a creamy and slightly spicy peanut dipping sauce. This dish combines the rich flavors of coconut milk, peanut butter, and aromatic spices for a quick and satisfying meal.

Nutrition

Calories: 550cal
Carbohydrate: 22g
Protein: 44g
Fat: 32g
Cholesterol: – -mg
Sodium: 1200mg

Difficulty Level: moderate

45 min Prep
20 min Cook
1 hr 5 min Total
4 Servings

Ingredients

  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch strips)
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 3 garlic cloves (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tbsp vegetable oil
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 garlic clove (minced)
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup water (as needed)
  • For Garnish:
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together soy sauce, lime juice, honey, garlic, ginger, cumin, coriander, and turmeric. Add chicken strips and toss to coat. Cover and refrigerate for 30 minutes (tip: massaging the marinade into the chicken ensures better flavor).
  2. Sauté Chicken: Turn Instant Pot to ‘Sauté’ mode (Normal setting, ~350°F). Add vegetable oil. Working in batches to avoid overcrowding, sauté chicken strips for 2-3 minutes per side until lightly browned (tip: pat chicken dry with paper towels first for better browning). Remove and set aside.
  3. Pressure Cook: Add 1/2 cup water to Instant Pot. Place a trivet inside and arrange chicken on trivet (prevents chicken from boiling in liquid). Secure lid, set valve to ‘Sealing,’ and cook on High Pressure (240°F) for 6 minutes. Allow 10 minutes natural release, then quick release remaining pressure.
  4. Make Peanut Sauce: While chicken cooks, whisk peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, and red pepper flakes in a saucepan over low heat (200°F). Add water 1 tbsp at a time until sauce reaches dipping consistency (tip: use a silicone spatula to scrape sides for even heating).
  5. Serve: Shred or slice chicken. Drizzle with peanut sauce and garnish with cilantro and lime wedges. Serve remaining sauce on the side (tip: thread chicken onto skewers before serving for classic satay presentation).