Once you've eaten Thai chicken thighs cooked to perfection in an instant pot, you'll never want to have them any other way. This Instant Pot Thai chicken thighs recipe is perfect for you whether you're a novice in the kitchen or an expert. If you've been looking for new recipes to try in your instant pot, this is the one. It's the perfect cooking environment for infusing all the wonderful Thai seasonings into chicken, elevating it from something plain and ordinary to a truly memorable meal you'll want to make again and again.


This Is What Dinner Will Look Like Tonight

Instant Pot Thai Chicken Thighs Recipe

Preparation time: 10 minutes

Cooking time: 20 minutes + time to allow the instant pot to pressurize

Servings: 4 - 6

Instant Pot Thai Chicken Thighs Ingredients

  • 2 tablespoons sesame oil
  • 2 pounds boneless, skinless chicken thighs
  • cup chicken broth
  • ¼ cup sugar-free peanut butter [try Smuckers or Crazy Richards, both available at Walmart]
  • ¼ cup gluten-free soy sauce or coconut aminos
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons honey
  • 1½ tablespoons Sriracha sauce
  • 2 teaspoons fresh ginger
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • ½ cup roasted peanuts, chopped, for garnish (optional)
  • 3 - 4 green onions, cut into thin slices, for garnish (optional)
  • Fresh cilantro, chopped, for garnish (optional)
Instant Pot Thai Chicken Thighs preparation

Instructions for Perfect IP Thai Chicken Thighs

duo plus display
  • 1
    Add the sesame oil to the Instant Pot. Then, set the Sauté setting to High. Brown the chicken thighs, approximately 3 - 4 minutes per side. Do not overfill the pot or the thighs will not brown. Work in batches if needed. Repeat this process with the remaining thighs. Remove and set the thighs aside on a platter.
  • 2
    Pour chicken broth into the pot. Gently scrape the brown bits from the bottom of the pot. Add peanut butter to the hot liquid and stir until completely 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.

Note: It's important to add a sufficient amount of liquid to the peanut sauce prior to the start of cooking. If the sauce is too thick, it can prevent the Instant Pot from achieving adequate pressure. So, if you decide to add more peanut butter, make sure you adjust the amount of chicken broth as well.


DO NOT use the lid while using the “Sauté” function on an Instant Pot!

  • 3
    Place your metal steam rack inside the Instant Pot. Then, place the browned chicken thighs on top. Be careful; the mixture inside the Instant Pot is hot.
  • 4
    Add the lid and lock it into place. Select Pressure Cook.
  • 5
    Switch the vent to the "Sealing" position. Set the Pressure Level setting to High. Then, manually adjust the Pressure Cook time to 10 minutes, using the + and - buttons. After a brief pause, the Instant Pot will automatically start building pressure.
  • 6
    When the Timer or Sound signals that cooking has ended, do a quick release (QR) to allow the pressure to escape. (Consult your Instant Pot User's Guide if you don't know how to do this yet.) Unlock and carefully remove the lid when finished. Transfer the chicken to a platter.
  • 7
    Optional: After removing the chicken, you may want to thicken the sauce. Select the Sauté setting and heat the sauce further. Stir continually until the excess liquid reduces and the sauce thickens to the desired consistency.
  • 8
    Turn the Instant Pot off. Return the chicken thighs and the juices that accumulated on the platter to the sauce inside the pot. Turn to coat the chicken.
  • 9
    Alternative: To get the nice browning effect shown in the picture, preheat the oven broiler to high. Meanwhile, transfer the cooked chicken thighs to a large, rimmed baking sheet lined with aluminum foil. Brush each side generously with the peanut sauce. Place the coated chicken under the broiler when it's ready. Broil for 2 to 3 minutes or until the chicken is nicely browned.
  • 10
    Remove the chicken and transfer it 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.
  • 11
    Enjoy your new Instant Pot Thai chicken thighs. We're betting you're about to discover your new favorite meal!

Leftovers? Instant Pot Thai Chicken Thighs are perfect for leftovers! Here's an idea: Shred the remaining thigh meat to make healthy and delicious wraps for lunch the next day.

shredded Thai chicken thigh wraps

Read our review of the Instant Pot Duo Plus 60, Amazon's favorite.

Did you make this recipe? Be sure to let us know how it turned out in the comments below.

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