You catch the smell through the steam vent and suddenly you are starving. That spicy nutty scent sneaks right past the sealing ring and makes you wanna rush to the kitchen. It is kinda like a sneak preview of the cozy dinner waiting for you inside the cooker.
Steam hisses out loud, and you notice that valve hiss buzzing as it lets out the pressure build. You remember the first time trying this recipe, how the smell pulled you in faster than you'd think. No joke, it’s practically calling your name.
By the time the slow release finishes, you are just about ready to dive in. The tender pull of the chicken chunks is perfect. The carrots and potatoes soak up that saucy peanut curry so good it beats any takeout you’ve ordered before.
Why Your Cooker Beats Every Other Pot
- Pressure cooks chicken to tender pull perfection real quick.
- Unlocks deep flavors by forcing all that peanut curry goodness into the meat and veggies.
- Hands off cooking makes things less stressful for you, freeing up time to chill or prep sides.
- Sealing ring keeps all the aromas locked in so your kitchen smells fantastic.
- Steam vent and valve hiss let you know when things are cooking just right—no guessing game.
Your Simple Ingredient Checklist
- 2 carrots, cut into bite size pieces. Add some crunchy sweet notes that soak up the sauce real nice.
- 2 medium potatoes, cut into bite size pieces. These make the curry filling and hearty.
- ½ yellow onion, diced. Gives that classic base flavor when sautéed.
- 2 chicken breasts, cubed for quicker cooking and better sauce absorption.
- 2 Tbsp. olive oil (coconut or vegetable oil can also be used). This is for that sauté step to get onions soft.
- 2 tsp. ground ginger and 2 tsp. minced garlic. These aromatics kick up the curry’s flavor vibes.
- 1 - 4oz. jar of red curry paste. This packs the real Thai heat and character.
- 2 cans coconut milk, ¼ cup + 2 Tbsp. peanut butter, 5 Tbsp. brown sugar, 4 tsp. soy sauce, and juice from 1 lime to create the rich, creamy, tangy sauce that makes this dish sing.
Walking Through Every Single Move
Step 1, heat the olive oil in your pressure cooker on the sauté mode or a skillet if you like. Toss in the diced onions and cook for about 2 to 3 minutes until they start getting soft and kinda shiny.
Step 2, toss in the garlic and ground ginger. Stir and let them toast just a bit, about 1 to 2 minutes, until you can smell that good aroma filling the air.
Step 3, mix in the red curry paste. Keep stirring that for 1 to 2 minutes, making sure everything combines nicely without burning.
Step 4, add your cubed chicken breasts. Stir and let them brown lightly on all sides. This takes 5 to 7 minutes and gets a nice flavor base.
Step 5, toss in carrots and potatoes, stirring everything so the veggies get a bit coated in the curry paste and chicken juices. Cook this mix for another 3 to 4 minutes.
Step 6, pour in coconut milk and add peanut butter. Stir well to blend all that creamy goodness together. Seal your pressure cooker lid and make sure the sealing ring is in place. Set it to cook under high pressure for 8 minutes. After that, let the pressure do a slow release for 10 minutes before you open the valve. Taste and adjust seasoning if needed. Serve hot with rice or naan for dipping.
Valve Hacks You Need to Know
- If you’re in a hurry, quick release the valve but watch for splattering—it’s hot and kinda sticky.
- Want softer veggies? Hold on the slow release till you get a full tender pull in potatoes.
- Check your sealing ring before starting so no pressure escape happens; a loose ring means longer cook times.
- Clean the steam vent after every use to keep that valve hiss snappy and smooth.
- If you miss the hiss sound, gently nudge the valve button to double check it’s sealed tight before cooking.
When You Finally Get to Eat
That first bite hits you with creamy, nutty peanut curry hugging tender chicken. The taste kinda wraps you in a warm hug right from the first chew. It’s got that perfect balance of sweet, spicy, and tangy you crave.
Carrots and potatoes are soft but still hold their shape just right. They soak up the sauce like little flavor sponges. You remember how long it would take to get this kind of meal in a restaurant, but your cooker got it done fast.
Every spoonful feels cozy and satisfying. The lime juice on top brightens things up and that curry paste surprises you with gentle heat. Eating this kinda Thai peanut curry chicken feels like the best choice for dinner tonight.
Your Leftover Strategy Guide
First, let the curry cool down a bit before storing. Then you can keep leftovers in airtight containers in the fridge for up to 3 days. It actually tastes better the next day when flavors meld.
If you wanna keep it a bit longer, freeze portions in meal-sized containers. Just thaw overnight in the fridge and reheat gently in a pot or microwave. This dish warms up real good, but stir it so peanut butter doesn’t stick to the sides.
For a quick lunch, pack leftovers in a microwave-safe container. Add a sprinkle of lime juice before reheating to freshen the flavors back up. That way it feels like you cooked it fresh all over again.
Your Most Asked Questions Answered
Q1: Can I use thighs instead of breasts?
You sure can. Thighs stay juicy and tender even under pressure and kinda add richer flavor.
Q2: How spicy is this curry?
The red curry paste can be adjusted from mild to hotter. Start with less and add more based on your heat tolerance.
Q3: What if I don't have peanut butter?
No worries, you can swap in almond or cashew butter but it changes flavor a bit. Still good though.
Q4: Can I skip the potatoes?
Yeah, but potatoes add heartiness and soak up sauce. If you skip them, maybe add extra carrots or veggies.
Q5: Should I stir during cooking?
Once it’s sealed and under pressure, no. Just wait for the cooker to do its thing. Stir during sauté steps only.
Q6: How do I fix if sauce separates?
Stir vigorously after cooking or whisk in a spoon of coconut milk or peanut butter. It usually smooths right out.
Thai Peanut Curry Chicken Recipe (Better Than Takeout)
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 carrots cut into bite size pieces
- 2 medium potatoes cut into bite size pieces
- ½ yellow onion diced
- 2 chicken breasts cubed
- 2 Tbsp. olive oil or coconut/vegetable oil
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 4oz. jar red curry paste
- 2 cans coconut milk
- ¼ cup + 2 Tbsp. peanut butter creamy
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- 1 lime juiced
Instructions
Instructions
- Heat olive oil in your pressure cooker on sauté mode. Add diced onions and cook until soft, about 2-3 minutes.
- Add minced garlic and ground ginger. Stir and cook for 1-2 minutes until fragrant.
- Add red curry paste and stir for 1-2 minutes until combined.
- Add cubed chicken breasts and brown on all sides for 5-7 minutes.
- Add carrots and potatoes. Stir everything together for another 3-4 minutes.
- Pour in coconut milk and add peanut butter. Stir well to blend together.
- Seal the pressure cooker lid, ensure sealing ring is secure. Cook on high pressure for 8 minutes.
- Let pressure release naturally for 10 minutes. Then open the valve to release any remaining pressure.
- Stir in brown sugar, soy sauce, and lime juice. Adjust seasoning to taste. Serve hot over rice or with naan.
