Pressure Cooker Thai Peanut Chicken Food

PRESSURE COOKER THAI PEANUT CHICKEN NOODLES

Steps:

• Add the chicken, thai peanut sauce and chicken broth to the Express Crock.
• Place the lid on the multi-cooker and make sure the steam release valve is set to "seal".
• Press the poultry button and press start.
• Once cooking is complete and the pressure has released, remove the lid and quickly remove the chicken from the Express Crock and add the rice noodles.
• Place the lid back on the multi-cooker and set a timer for 10 minutes.
• Meanwhile, shred the chicken with two forks.
• After the noodles have been in the multi-cooker for 10 minutes with the sauce, remove the lid and add the chicken back to the pot.
• Toss everything together and serve immediately topped with shredded carrots, diced green onions and chopped peanuts.

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 PEANUT CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 6-qt. electric pressure cooker., In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes., In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork., When chicken is finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Serve chicken with rice and sauce; sprinkle with peanuts.

INSTANT POT THAI PEANUT CHICKEN RECIPE

Steps:

• 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.
• 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.
• Add metal rack to the Instant Pot and place the browned chicken thighs on top.
• 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.
• 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.
• 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.
• Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
• 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!

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.

PRESSURE-COOKER THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.