Make this Peanut Chicken easily at home in the Instant Pot!

Tender chicken breasts are cooked in a creamy peanut butter sauce that’s a little sweet and a little spicy.

It will be a new family favorite!

Best Peanut Chicken Recipe

  • Instant Pot peanut chicken is made using simple ingredients likely already in the pantry!
  • A tasty twist on chicken satay (skewered chicken), this version is faster and easier to make in the Instant Pot!
  • Budget-friendly, this recipe is perfect for large families and dinner parties!
  • Create an impressive spread with zucchini noodles, ramen, Udon noodles, or rice and stir-fried vegetables.

Ingredients & Variations

Chicken – Use fresh chicken breasts or leftover chicken or turkey. If using leftover cooked chicken, add to the recipe in Step 4.

Peanut Butter – Creamy or crunchy peanut butter works. If using ‘natural’ peanut butter, stir it thoroughly so the oil is fully incorporated back into the peanut butter.

Sauce – Look for coconut milk (not cream) to keep the dish from being too sweet. Liquid (coconut) aminos are similar to soy sauce, so swap those in if you don’t have aminos on hand.

Chili garlic sauce can be switched out for sriracha or chili paste or eliminated if spicy isn’t your preference. A sprinkle of red pepper flakes will look authentic without adding too much heat.

Variations – Mix in finely chopped broccoli, spinach, or kale for a pop of flavor and a boost of nutrients.

peanut chicken being prepared in an instant pot

How to Make Peanut Chicken in the Instant Pot

This restaurant-quality dish is made quick and easy in the Instant Pot!

  1. Brown chicken pieces in oil in the Instant Pot, then deglaze the bottom with broth.
  2. Combine sauce ingredients (per the recipe below) and pour over the chicken.
  3. Drop dollops of peanut butter over the top of the chicken mixture, seal, and cook.

Stir before serving over rice or noodles. Then garnish with sliced green onions and peanuts.

a plate of instant pot peanut chicken

Tips & Tricks

  • Be sure to cut chicken pieces into even sizes so they cook evenly.
  • For a thicker sauce, add xanthan gum in Step 7.
  • Store leftovers in the refrigerator and enjoy within 3-4 days.

More Instant Pot Favorites

Did you enjoy this Instant Pot Peanut Chicken? Leave a comment and rating below!

plated Instant Pot Peanut Chicken
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Instant Pot Peanut Chicken

This Instant pot peanut chicken is creamy, and sweet with a bit of a kick, It is perfectly paired with rice.
Prep Time 10 minutes
Cook Time 12 minutes
Pressure Build And Release Time 23 minutes
Total Time 45 minutes
Servings 4 people
Author Ashley


6 qt Instant Pot


  • 2 to 3 boneless skinless chicken breasts cubed
  • 1 tablespoons olive oil or peanut oil
  • ½ cup chicken stock
  • 1 can coconut milk 13.5 ounces
  • 3 tablespoons liquid aminos
  • ½ teaspoon ground ginger
  • 2 tablespoons brown sugar substitute like Swerve Brown Sugar
  • 1 lime zested and juiced
  • 1 tablespoon chili garlic sauce
  • ½ cup peanut butter
  • 1 teaspoon xanthan gum for thickening if desired
  • peanuts for garnish
  • sliced green onions for garnish
  • salt and pepper to taste


  • Set the Instant Pot to "saute". When it reads “hot,” add 1 tablespoon oil. Add the chicken in batches and cook just until brown on each side.
  • Pour chicken stock into the Instant Pot with the saute function on and scrape the bottom of the pot to remove any cooked-on pieces.
  • Whisk together coconut milk (with the solids), liquid aminos, ginger, brown sugar substitute, lime juice, lime zest, and chili garlic sauce. Pour over the chicken.
  • Drop peanut butter in dollops over the top of the chicken. Do not stir as the Instant Pot will read “burn” if the peanut butter is mixed into the sauce.
  • Turn off the saute function by selecting “cancel.” Cover the electric pressure cooker and set the valve to sealing.
  • Set the Instant Pot to manual or “pressure cook” for 9 minutes. Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.
  • If a thicker sauce is desired, reset the Instant Pot to turn on the saute function. Stir in the xanthan gum and bring to a boil. Stir until thickened.
  • Serve peanut chicken over zucchini noodles, rice, or alone. Garnish with peanuts and sliced green onions.


Green onions, peanuts and salt and pepper are not included in nutritional facts.
Leftovers will keep in the refrigerator for 3-4 days. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1g | Calories: 335kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 479mg | Potassium: 454mg | Fiber: 3g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Chinese

Repin this Instant Pot Peanut Chicken recipe

Instant Pot Peanut Chicken with rice and a title
Instant Pot Peanut Chicken on a plate with green onions and writing
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Hello! My name is Ashley.
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