Pressure Cooker Thai Chicken Thighs

Fork tender boneless, skinless chicken thighs in a luscious Thai peanut sauce cooked in the pressure cooker in a fraction of the time it takes to cook in the slow cooker. 

You’re hurrying out the door in the morning and as you’re driving away you remember you forgot to put dinner in the crockpot before you left. Take out again? Not if you have a pressure cooker at home. Most slow cooker recipes are easily adapted for the pressure cooker and cook in minutes instead of hours.

I adapted this recipe from a recipe in a great slow cooker cookbook, 365 Days of Slow-Cooking. The original slow cooker recipe cooks on low for 4 – 6 hours, but requires only 9 minutes cooking time in the pressure cooker. In addition, browning the chicken in the pressure cooker before pressure cooking adds additional flavor without having to dirty an extra pan for browning.

Recently, I had the pleasure of meeting Karen, who blogs at 365 Days of Slow-Cooking. She gave me a copy of her beautiful cookbook and also offered to give a copy of her cookbook to one lucky Pressure Cooker Today reader. Details on how you can win 365 Days of Slow-Cooking are at the bottom of this post.

You’ll be seeing more recipes I’ve adapted from 365 Days of Slow-Cooking on Pressure Cooking Today. My family loved this recipe and I hope to put it on the menu often. I served it with a tri-colored orzo and Roasted Broccoli with Garlic, a delicious recipe from Kalyn’s Kitchen.

Pressure Cooker Thai Chicken Thighs

Pressure Cooker Thai Chicken Thighs


  • 1 – 2 tablespoon canola oil
  • 2 lbs. boneless, skinless chicken thighs, trimmed (about 8)
  • 1/2 cup chicken broth
  • 1/4 cup peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoons freeze dried cilantro
  • 2 tablespoons lime juice
  • 1/8 - 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • 1/4 cup chopped peanuts
  • green onions, chopped for garnish, optional


  1. 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.
  2. When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger. Stir to combine.
  3. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place.
  4. Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)
  5. After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken thighs from the pot leaving the sauce.
  6. 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.
  7. Serve garnished with chopped peanuts and green onions.


Update: The Giveaway is now closed. Congratulations to Mary for winning the Really Big Cooking Show Tickets and to Carol who won the 365 Days of Slow-Cooking cookbook.

Here’s How To Enter the Sweepstakes Giveaway:

If you would like to win a copy of 365 Days of Slow-Cooking, leave a comment on this post before Wednesday, October 3th at noon, MST.

For extra entries:

Leave a separate comment for each entry. The giveaway is only open to residents of the US. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond.

Karen also gave me 2 tickets to The Really Big Cooking Show at Thanksgiving Point Barn on Saturday, November 3, 2012 to give away. The event will feature cooking demonstrations and giveaways. Featuring: TV Star of “The Food Nanny,” Liz Edmunds; Cookbook author Karen Petersen; former Deseret News food editor Valerie Phillips; and popular food bloggers Echo Blickenstaff and Emily Walker.

If you live in the Salt Lake or Provo area and want to attend The Really Big Cooking Show:  Thefirst person to leave a comment on this post saying you live in the area and want to attend The Really Big Cooking Show will win the tickets.

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    Leave a Comment:

  1. Marcee says

    Just made this for Sunday lunch. As good as the reviews. Made in non-elecric pc. Added extra stock.
    Thank you for posting.

    • Barbara Schieving says

      Thanks Marcee! I’m so glad it was a hit. Thanks for the tip about adding extra stock in the stove top pressure cooker.

  2. And I says

    Just had this for dinner. It was wonderful and no leftovers. DH licked his plate clean.

    Very easy recipe with ingredients I usually have on hand.

    • Barbara Schieving says

      Thanks! So glad it was a plate-licking hit. It’s my son-in-laws favorite. They have it all the time.

  3. phr says

    I made this last night, using my Fagor pressure cooker (non-electric). The sauce was scorched by the time the chicken was cooked. There’s no escaping the burnt taste of the sauce, and I won’t be able to eat the remaining chicken.

    Would it be better if I made the sauce in a separate saucepan from the chicken? I really want to try this again, but I don’t have an electric pressure cooker. Thanks in advance :)

    • Barbara Schieving says

      Sorry you had problems with the recipe. Be sure and use the minimum liquid required for your pressure cooker and reduce your stove to the lowest setting required to maintain pressure. You could add the peanut butter after pressure cooking the chicken, and if you’ve added more liquid, you may need to reduce the sauce or use more of the cornstarch slurry to get the desired consistency for the sauce, but it shouldn’t be necessary to cook the sauce separately. Let me know how it goes. This is one of my son-in-laws favorite dinners.

      • says

        I also had the problem of scorching in my stovetop cooker, Fagor. I cooked for 9 mins after coming to high pressure, think next time I will cook it a shorter time and double the sauce ingredients. Any other suggestions? Thanks

  4. Erica says

    I have the latest instant pot. When you say “high pressure” do you mean to cook it on the poultry setting?
    Thank you.

  5. Kittyforman says

    I just made these chicken thighs and they were so good! I also made your coconut rice on the stove at the same time. Both are bowl licking good!

  6. Liz says

    Hi, my instant pot duo keeps giving me a over heating warning with this recipe. Would you have any suggestions? It’s only the first time I’ve used it. Thanks, Liz

  7. Marjie says

    I have a lovely slow cooker recipe book, but have no idea how to convert the cooking times to my Instant Pot.
    Any suggestions??
    I am loving your site!

    • Barbara Schieving says

      Thanks Marjie – so glad you’re loving my site! The easiest way to convert a recipe is to find a similar pressure cooker recipe and just change up the ingredients/spices to what you want to use. Use the minimum required liquid for your pressure cooker. The Instant Pot recommends 12 oz. Thicken sauces after cooking.

      Laura from Hip Pressure Cooking just did a post on recipe conversion that will also help.

  8. Cindy says

    I was wondering if I could use Breast’s Boneless/Skinless instead of thighs??
    And what could I use in place of the Ginger?? My daughter is allergic to it..

    • Barbara Schieving says

      Yes, you can sub breasts but the thighs are more tender when cooked in the pressure cooker/less likely to dry out. You could sub a little lemon zest for the ginger. Enjoy!

  9. Mary T says

    I used to make this recipe using my slow cooker…but the other day I was craving this and decided to give it a go in my pressure cooker…I think the chicken is more tender than my slow cooker version. I would use less soy sauce than the recipe recommends. It was a bit too salty but everything else was perfect!

  10. Lina says

    I wonder if anyone has tried this recipe using a peanut butter substitute, like Sunbutter and sunflower seeds? We have a peanut allergy in the family and this is one of the dishes I really miss!

    • Barbara Schieving says

      I saw a chicken satay recipe that suggested substituting soy butter for peanut butter. I haven’t tried it, but please let me know if you do. Thanks for the great question.