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Recipes

Instant Pot® Cilantro-Peanut Chicken

By Swanson®

1.0

(1)

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Ingredients

Chicken

2

tablespoons coconut or canola oil

2

1/2 pounds boneless, skinless chicken thighs, cut into bite sized pieces

Kosher salt and freshly ground pepper

1

medium red onion, finely chopped (1 ½ cups)

6

large garlic cloves, finely grated (1 tablespoon)

One 3-inch piece ginger, finely grated (1 tablespoon)

1

teaspoon whole cumin seeds

1

cup Swanson® Chicken Broth

1

jalapeño, thinly sliced

Chutney

3

cups packed roughly chopped cilantro leaves and thin stems, (from 2 large bunches), plus more for serving

1

cup roasted unsalted peanuts, plus more roughly chopped for serving

1

cup roasted unsalted peanuts, plus more roughly chopped for serving

1

/2 teaspoon sugar

3

tablespoons fresh lime juice

Steamed rice, for serving

Need to make a substitution?

Preparation

  1. Step 1

    Heat coconut oil in Instant Pot on Sauté setting. Season chicken with salt and pepper and brown, working in batches, until golden on two sides. Remove chicken to a plate.

    Step 2

    Set aside ⅓ cup onion for serving. Add remaining onion to Instant Pot® and cook on saute setting, stirring occasionally, until golden, about 6 minutes. Add garlic, ginger, and cumin to instant pot and cook, stirring, until fragrant, about 2 minutes.

    Step 3

    Pour the Swanson® Chicken Broth into the Instant Pot® and stir, scraping brown bits from the bottom of the pan into the broth. Bring to a boil. Return chicken to the Instant Pot® and add the jalapeño. Lock lid and cook at high pressure for 4 minutes. Release pressure manually and remove the lid.

    Step 4

    Meanwhile, in a food processor, pulse the cilantro, peanuts, sugar, and lime juice until a chutney forms. Stir the chutney into the instant pot. Season with salt and pepper. Serve chicken spooned over rice, garnished with the reserved red onion, more cilantro and peanuts.