Ingredients
Scale
- 2 pounds bone-in chicken thighs – about 8 – skin removed
- 1/2 cup white wine
- 1/4 cup peanut butter (we prefer creamy, then top with chopped peanuts – cooked peanuts can get a weird texture)
- 1/4 cup gluten free tamari sauce
- 1 Tbsp dried cilantro
- 2 Tbsp lime juice (or juice of 1/2 lime)
- 1 tsp dried ginger
- 1 tsp sriracha sauce (or less, if you have a timid tongue)
- 1 tsp red pepper flakes
- 1 Tbsp corn starch
- 2 Tbsp water
- Serve over brown rice
- chopped peanuts, green onions, fresh cilantro for garnish
Instructions
- In pressure cooker, stir together the wine, peanut butter, tamari, cilantro, ginger, sriracha, pepper flakes, and lime juice.
- Press the chicken pieces, top side down, into the pressure cooker, cover pot and lock lid. Cook for 12 minutes (for bone-in chicken thighs) on High Pressure.
- This is the perfect time to begin cooking brown rice.
- When time is up, wait for 5 minutes before releasing pressure. Remove chicken from the pot. Dissolve corn starch in the water to thicken the sauce, stirring constantly (use the “brown” setting to bring sauce to a simmer).
- Serve chicken over brown rice, garnishing with chopped peanuts, fresh cilantro, and green onions, if desired.
- Prep Time: 5 mins
- Cook Time: 40 mins
