Pressure Cooker Thai Chicken Thighs Recipe 435 Food

PRESSURE COOKER THAI PEANUT CHICKEN & NOODLES

Steps:

• Turn your electric pressure cooker to sauté and lightly sauté the peas for 1-2 until just slightly cooked. Remove peas and set aside. Turn off of sauté.
• Add the chicken, Thai peanut sauce and broth to the pot. Cook on high pressure for 12 minutes.
• Release the steam by turning the nozzle and remove the chicken from pot, leaving the sauce. To the sauce, add the noodles and ensure all of the dry noodles are submerged in sauce. Top with the peas and replace the cover as quickly as possible. Change the settings to slow cooker (normal), and cook for 10 minutes or until the noodles are soft but firm.
• Meanwhile, shred the chicken breasts and set aside.
• Remove the lid of the pressure cooker and give the noodles a good stir. Add the chicken back to the pot with the noodles and stir. Serve warm.

PRESSURE COOKER THAI CHICKEN THIGHS RECIPE - (4.3/5)

Steps:

• Add 1 tablespoon oil to the pressure cooker pot, select browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter. When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger. Stir to combine. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 9 minutes cook time. It will take about 10 minutes to reach high pressure. After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken thighs from the pot leaving the sauce. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken thighs and coat with the sauce. Serve garnished with chopped peanuts and green onions.

THAI CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.