Cooked - Instant Pot Chicken Satay

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Chicken Satay

4.0

2 tbsp kecap manis ((this is a thick, sweet soy sauce))

1 tsp dark soy sauce

500 g chicken thigh fillets, cut into 1.5 inch bite size pieces ((skinless and boneless))

1 tbsp coconut oil

4 rounded tbsp peanut butter

2 cloves garlic, peeled

1 inch ginger, peeled

3 shallots, peeled

1 tbsp lemongrass paste ((or use the green part of a fresh stalk))

1 lime, juiced (30mls worth)

2 tsp sriracha ((or chilli sauce of your choice))

2 tsp curry powder ((I use Hot Madras Curry Powder))

2 spring onions, sliced on the diagonal

1 tbsp roasted and salted peanuts, chopped or crushed

Start by mixing the kecap manis, soy sauce and chicken thighs well to mix. If you have time, cover and store in the fridge over night - if not, try to give it at least half an hour steeping time
When ready to cook, place all the ingredients for the sauce into a food processor or blender and blitz to mix. Trickle in 120ml of water with the motor running until you have a thinner and very smooth sauce.
Mix the marinated chicken and sauce together and then scrape into the Inner Pot of the Instant Pot, laying the thighs in a flat, even layer. (You are cooking this from cold, don't preheat the Inner Pot or it will catch and burn). Place the lid on and set on Manual High for 12 minutes. Give a QPR when the timer sounds (but it works well with a NPR if you prefer).
Stir the chicken very well and if you want more sauce, add a little boiling water and cook briefly on Sauté mode to ensure it combines with the sauce nicely. If not, serve on top of steamed rice garnished with the sliced spring onions and crushed peanuts.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 88 weeks ago

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