Pressure Cooker Thai Chicken Breasts



  • 5 boneless chicken breast halves
  • 1 1/2 cups unsalted chicken broth
  • 1/2 cup reduced fat peanut butter
  • 1/4 to 1/2 cup Liquid Aminos (or low sodium soy sauce)
  • 2 TBS jarred cilantro
  • 1/4 cup lime juice
  • 1/4 to 1/2 tsp red pepper flakes
  • 2 tsp ground ginger
  • 2 TBS corn starch
  • 1/4 cup cold water
  • Enough cooked rice for 5 people. (use main course instructions, found here)


  1. Combine chicken broth, peanut butter, Liquid Aminos, cilantro, lime juice, red pepper flakes, and ginger in the bottom of your pressure cooker pot and heat with the lid off, stirring constantly, till peanut butter has melted and all ingredients are well combined. Add additional chicken broth if sauce is too thick.
  2. Place chicken breast pieces into the sauce.
  3. Lock lid on pressure cooker and cook on high pressure for 25 minutes.
  4. Turn pressure cooker off and let pressure release, naturally.
  5. Carefully open lid and remove chicken. Set chicken aside.
  6. Combine corn starch and cold water, stir well.
  7. Add to the sauce in the pot and cook uncovered, stirring constantly, until sauce is thickened and bubbling.
  8. Turn off pressure cooker.
  9. Place chicken pieces over rice.
  10. Pour sauce over chicken and serve, with your choice of vegetable on the side.

For a much lower fat version, replace the 1/2 cup peanut  with 1/2 cup of  Bell Plantation PB2  or Crazy Richard’s Pure PB powdered peanut butter, increase water to 1/2 cup, and corn starch to 4 TBS.



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