If you don't like peanut butter chicken you're wrong. Unless you're allergic I guess then it's okay but I'm sad for you

Welcome back, nerds!
It's time for another pressure cooker recipe. YEAH!!!

This one is called Thai Chicken Thighs, or simply Thai Thighs if you like phrases that should involve alliteration but don't.

This one came from the good folks over at www.pressurecookingtoday.com. Thanks pressurecookingtoday.com! I like you. I will visit you often and give you credit here as I attempt your creations.

I made some changes to their original recipe as my pressure cooker differs from the type they describe. The recipe below is how I made it for the Power Pressure Cooker XL. Adjust as necessary for your own pressure cooker!

Can you smell what the Hoeller is cooking?! No! Because this is a jpg!

Ingredients

• 1-2 tablespoons canola oil
• 2 lbs boneless, skinless chicken thighs (about 8 thighs)
• 1/2 cup chicken broth
• 1/4 cup peanut butter (standard, not "natural" pb)
• 1/4 cup soy sauce
• 1 tablespoon freeze dried cilantro (freeze dried = prepackaged/prechopped)
• 2 tablespoons lime juice
• 1/8-1/4 teaspoon red pepper flakes (I admit I forgot to buy this ingredient but I didn't miss it)
• 1 teaspoon ground ginger
• 1 tablespoon corn starch
• 2 tablespoons water
• 1/4 cup chopped peanuts
• green onions, chopped for garnish

Directions

1. Heat 1-2 tablespoons canola oil in skillet over medium-high heat. When oil is hot, brown the chicken thighs in small batches, do not crowd the pan (~4 at a time). Set the browned chicken aside on a platter.

   *I didn't know what exactly it meant to "brown" chicken so after a reaffirming call to the Master Chef of the World (aka Mom) I learned all it means is just basically searing the meat. I let the chicken sit in the hot oil for a minute or two and then I'd flip them for another minute or so.*

2. In the inner pot of the pressure cooker, combine chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper flakes and ginger. Stir well to combine ingredients.

   

   This smelled so good. Like.... so good.

    

3. Add the browned chicken to the pot, along with any juices that have collected on the platter. Put lid on and lock in place.
4. Select CHICKEN/MEAT. The cooker should run for 15 minutes after the initial ~10-17 minutes of pressure building.
5. While the meat is cooking, take this time to chop your peanuts and green onion garnish. I also took this time to prepare a side of white rice - I cheated and used "Minute Rice" which, who are they fooling, its 5 minutes.

   *If you don't have one of these amazing chopper thingies, the proper name for which escapes me, you're missing out. Great for making pretzel crust on Strawberry Pretzel Jello, and for chopping peanuts and other things.*

   
    
6.  After cook time, carefully turn pressure valve (using tongs) to release pressure. Remove chicken thighs from pot, leaving the sauce.
7. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add mixture to the sauce in the pot, stirring constantly. Select CHICKEN/MEAT to heat inner pot and bring sauce to a boil, while stirring constantly. When sauce thickens, select CANCEL add chicken thighs back to pot and coat with the sauce.
8. Serve garnished with chopped peanuts & green onions (on bed of rice, if desired).

Note from original recipe: If you're using a natural peanut butter or if your sauce is too thick before pressure cooking, add additional chicken broth. If using natural peanut butter, you'll need to add some sweetener to the recipe.

And voila!! Deliciousness succeeded.

Hnnnngggggg

Let your taste buds celebrate. Unless you're allergic to peanuts then maybe don't do any of this.