Prep Time 20 min
Cook Time 30 Min
Servings 6 servings
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 3/4 to 2 lbs. boneless, skinless chicken thighs
  • 2/3 cup chicken broth or water
  • 1/2 cup Jif® Creamy Peanut Butter
  • 3 tbsps. soy sauce
  • 3 tbsps. Sriracha chili sauce
  • 2 tbsps. honey
  • 1 tbsp. finely chopped fresh ginger
  • 1 tsp. minced garlic
  • 2 tbsps. chopped cilantro leaves
  • 2 tbsps. lime juice
  • Chopped peanuts, sliced green onions and lime wedges, for garnish

Directions

  • Step 1

    PRESS Saute button to heat programmable electric pressure cooker. Add oil; heat 2 to 3 minutes. Cook chicken thighs in hot oil, a few at a time, until browned on both sides. Remove from pot; set aside.

  • Step 2

    ADD chicken broth, peanut butter, soy sauce, Sriracha sauce, honey, ginger and garlic to pressure cooker. Stir until blended, scraping up any browned bits. Return chicken to pot, turning to coat.

  • Step 3

    LOCK lid on pressure cooker. Place exhaust valve in the Sealing position. Press Manual button and set timer for 12 minutes. When cooking is complete, turn off pot and use Quick Pressure Release method.

  • Step 4

    REMOVE lid. Remove chicken to serving platter, leaving sauce in pot. Stir in cilantro and lime juice. Serve sauce over chicken. Sprinkle with peanuts and green onions. Serve with lime wedges.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet