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Peanut Butter Chicken in the Instant Pot

This Peanut Butter Chicken in the Instant Pot is so simple to make thanks to the Instant Pot. It cooks up in no time flat and is full of flavor! Who needs take out when you can make something this yummy at home?
Course Dinner
Cuisine Asian
Keyword instant pot, peanut butter chicken in the instant pot
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 337kcal
Author Vicky



  • 5 boneless skinless chicken breast; sliced into strips
  • 2 heads of broccoli; cut into florets
  • ½ bag of sweet peppers; washed and diced
  • 1 bag of sugar snap peas; washed
  • ½ cup peanut butter
  • 1 cup soy sauce
  • 2 tablespoons chili sauce
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • 1 cup water
  • sesame seeds for topping


  • Slice the boneless chicken breasts into strips. Place the sliced chicken breasts into the Instant Pot.
  • Pour one cup of water and ½ a cup of soy sauce over the sliced chicken.
  • Place the lid onto the instant pot and turn the valve to the sealed position. Press pressure cook or manual button and set timer to 20 minutes. Once the instant pot stops counting and beeps release the pressure. Drain juice.
  • Add the broccoli, peppers and sugar snap peas to the Instant Pot on top of the chicken. Turn on sauté mode. Place lid back on the pot and steam for five minutes.
  • While the veggies are steaming, mix together peanut butter, the remaining soy sauce, garlic, ginger, and chili sauce. Whisk the ingredients together and pour the mixture over the chicken and vegetables. Mix well.
  • Once the vegetables are done to your level of tenderness, turn off the Instant Pot.
  • Serve topped with sesame seeds and over a bed of white rice.



Serving: 6g | Calories: 337kcal | Carbohydrates: 22g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2504mg | Potassium: 1260mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1637IU | Vitamin C: 196mg | Calcium: 122mg | Iron: 3mg