These flavorful Instant Pot chicken thighs are perfect for dinner, while leftovers can be shredded to make delicious low-carb chicken lettuce wraps for lunch the next day. Reach your keto macro goals for the day with this Instant Pot chicken thigh recipe – 28g fat and 44g protein per serving.

If you have a peanut allergy or are on a paleo diet but don’t want to sacrifice the creamy texture or Asian flavor of this Instant Pot chicken thigh recipe, feel free to sub out the peanuts for cashews instead. 

One trick for this Instant Pot chicken thigh recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Instant Pot Chicken Thigh Recipe

Ingredients

• 2 Tbsp sesame oil
• 2 lbs. boneless, skinless chicken thighs
• 2/3 c. chicken broth
• ¼ cup natural peanut butter
• ¼ cup gluten-free soy sauce or coconut aminos
• 2 Tbsp fresh lime juice
• 1½ Tbsp Sriracha sauce
• 2 tsp fresh ginger
• 1 tsp garlic powder
• Sea salt and black pepper, to taste
• Fresh cilantro, chopped
• ½ cup roasted peanuts, chopped
• 3-4 green onions, cut into thin slices

Directions

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. Repeat this process with remaining thighs. Remove and set aside on a platter.
2. 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.
3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
4. 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.
5. 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.
6. 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.
7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
8. 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. Enjoy!

To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

 

Instant Pot Chicken Thighs

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 Tbsp sesame oil
• 2 lbs. boneless, skinless chicken thighs
• 2/3 c. chicken broth
• ¼ cup natural peanut butter
• ¼ cup gluten-free soy sauce or coconut aminos
• 2 Tbsp fresh lime juice
• 1½ Tbsp Sriracha sauce
• 2 tsp fresh ginger
• 1 tsp garlic powder
• Sea salt and black pepper, to taste
• Fresh cilantro, chopped
• ½ cup 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. Repeat this process with remaining thighs. Remove and set aside on a platter.
2. 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.
3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
4. 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.
5. 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.
6. 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.
7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
8. 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. Enjoy!

Notes

To get the nice browning effect shown in the photos, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 445 Total Fat: 28g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 185mg Sodium: 1214mg Carbohydrates: 8g Fiber: 3g Sugar: 3g Protein: 44g

If you like Instant Pot chicken thigh recipes, you’ll love this roundup of 20 Instant Pot keto recipes too!