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Instant Pot Thai Chicken Thighs

4 Servings Recipe By

Ingredients

  • 2 pounds Chicken, Thighs, Boneless/Skinless
  • 1/2 cups Chicken Broth/Stock
  • 1/4 cups Peanut Butter, Creamy
  • 1/4 cups Soy Sauce
  • 1 tablespoon Cilantro, Dried
  • 2 tablespoons juice Lime
  • 1/8 teaspoons Red Pepper Flakes
  • 1 teaspoon Ginger, Ground

Serving Day Ingredients

  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
  • 1/4 cups chop Peanuts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 428 Calories
  • 21g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 181mg Cholesterol
  • 1152mg Sodium
  • 9g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 1g Added Sugars)
  • 53g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days of Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all chicken thighs and remaining ingredients into indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. In a bowl, combine cornstarch and water.
  8. Add cornstarch mixture to instant pot. Stir constantly until thickened.
  9. Serve with chopped peanuts.

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