Instant Pot Peanut Chicken

Make this simple peanut chicken in an Instant Pot or on the stovetop, either way, it’s a delicious weeknight meal that comes together quickly and easily. Chicken breast is simmered in a tasty, Balinese-style, peanut sauce then served over your choice of rice or a hearty bed of baby spinach and sprinkled with the optional but amazing peanut chili crunch. The best part, this can be prepped ahead, stored in a ziplock, then cooked during the busy workweek. Or, cook it ahead on a Sunday and warm it up during the week.

Ingredients:

• 1 ½ pound of chicken breast
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 teaspoon toasted sesame oil
• 13- ounce can of full-fat coconut milk stirred
• 3 tablespoons lite soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon chili garlic paste
• ½ cup creamy peanut butter

Instructions:

1. Stir the can of coconut milk to combine the fat and the liquid.
2. Add 1 cup of coconut milk to a medium bowl.
3. Add the garlic, ginger, sesame oil, soy sauce, brown sugar, lime juice, and chili garlic paste, and stir together.
4. Pour the sauce into the inner pot.
5. Add the chicken, and press it down into the sauce.
6. Adjust the Instant Pot to Manual High Pressure and adjust the time to 8 minutes.
7. When the cooking time has finished, let the pressure release naturally for 15 minutes.
8. Open the lid, and stir in the peanut butter.
9. Adjust the seasoning to taste.
10. Stir in additional coconut milk if needed.
11. Shred the chicken and serve with sauce.