These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day. These Instant Pot Thai Chicken Thighs are so scrumptious that you’ll want to have them at least once a week.
One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.
Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.
Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
Serves: 4-6
Leftover chicken thighs are a common occurrence in our household. But what can you do with them? The following are some of the best ways to use leftover chicken thighs:
- Make chicken thigh lettuce wraps or tortilla wraps.
- Add the leftovers to your soup or stew for a richer, more flavorful dish.
- Stir fry it with vegetables and serve it over rice as an Asian-inspired meal.
- Make your own chicken salad sandwich.
