Instant Pot Thai Peanut Chicken with Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, savory peanut chicken curry made quickly in the Instant Pot with tender broccoli and fragrant spices. This thai-inspired chicken ready in about 30 minutes pairs creamy peanut butter, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 'Sauté' on the Instant Pot and heat 1 tbsp peanut oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 30 seconds until fragrant.
  2. Step 2: Add 1.5 lbs bite-sized boneless skinless chicken thighs and sauté for 3-4 minutes until lightly browned.
  3. Step 3: Stir in 2 tbsp red curry paste, 1/3 cup creamy peanut butter, 1 cup coconut milk, 1/2 cup chicken broth, 2 tbsp soy sauce, and 1 tbsp brown sugar. Mix well to combine.
  4. Step 4: Seal the Instant Pot lid and set to 'Manual' high pressure for 8 minutes. Once done, perform a quick release.
  5. Step 5: Open the lid and add 3 cups broccoli florets. Replace the lid and let sit for 5 minutes with the residual heat to steam the broccoli.
  6. Step 6: Stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro before serving over steamed rice or noodles.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Thai Peanut Chicken with Broccoli take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Thai Peanut Chicken with Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep creamy peanut butter from drying out.

Can I substitute ingredients in Instant Pot Thai Peanut Chicken with Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Thai Peanut Chicken with Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Thai Peanut Chicken with Broccoli?

Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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