Thai Peanut Chicken

Add 2 pounds of chicken to the electric pressure cooker.

Pour in about 1 cup of chicken broth.

Add 1/3 cup of soy sauce.

Add a generous spoonful of minced garlic (about 1 tablespoon).

Add 1 teaspoon of red chili pepper flakes (adjust for spice preference).

Lock the lid on the pressure cooker, select high pressure, and set the timer for 35 minutes.

Once the cooking time is complete, release the pressure and let the steam escape.

Shred the chicken to your desired chunkiness.

Add 1/4 cup of finely chopped cilantro, diced red pepper, and chopped green onions (about 3, cut into half-inch pieces).

Stir everything together until evenly distributed, ensuring there is still plenty of liquid.

Turn the pressure cooker to sauté mode and let it bubble.

Add peanut butter to the mixture (eyeball the amount).

Mix chicken broth with cornstarch to thicken the sauce and add it to the pot.

If the sauce is too thick, add more chicken broth to thin it out.

Equipment Needed

Spice Level: