Instant Pot Thai Peanut Chicken with Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, savory peanut chicken curry made quickly in the Instant Pot with tender broccoli and fragrant spices. This Thai-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, creamy peanut butter, coconut milk 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

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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.

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