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Instant Pot Chicken Satay with Peanut Sauce Recipe

By Jeff Misenti

chicken satay
Credit: Adobe Stock

Difficulty Level: moderate

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

Chicken thighs are fantastic for soaking up flavor fast. It’s amazing how quickly you can turn them into takeout quality food without the guilt of another ordered evening meal.

In this recipe, the chicken rests in soy, lime, honey, garlic, ginger, and warm spices, and the Instant Pot finishes the job. This lets you get on with your evening without much hassle.

What’s great about this recipe is that the peanut sauce can come together on low heat in minutes, and can be served up with various dishes.

So, if tender marinated chicken served with a creamy peanut sauce sounds good to you, check out the ingredients and steps below.

Instant Pot Chicken Satay with Peanut Sauce Ingredients

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

Instant Pot Chicken Satay with Peanut Sauce Instructions

  1. Whisk soy sauce, lime juice, honey, garlic, ginger, cumin, coriander, and turmeric in a bowl.
  2. Add the chicken and coat it well.
  3. Cover and refrigerate for 30 minutes, and if you have the time, give it a quick stir halfway through so everything stays coated.
  4. Set the Instant Pot to Sauté and add the vegetable oil.
  5. Cook the chicken in batches so it actually browns instead of steaming. Cook for 3 minutes per side.
  6. Move it to a plate as you go.
  7. Pour 1/2 cup of water into the pot. Set a trivet inside, then arrange the chicken on the trivet so it’s not sitting in liquid.
  8. Lock the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.
  9. Let it naturally release for 10 minutes, then carefully release the remaining pressure.
  10. While the chicken cooks, warm the peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, and red pepper flakes over low heat in a small saucepan. Stir until smooth.
  11. Add water one tablespoon at a time until it’s the consistency you like.
  12. Slice, shred, or add the chicken to skewers.
  13. Then spoon sauce over the top and finish with cilantro and lime.

Nutrition

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