Instant Pot Peanut Chicken with Vegetables

 

Adapted from Feasting at Home by Sylvia Fountaine

Serves 4-6 adults

1 t oil

3 cloves garlic

1 T fresh ginger, chopped (or some shakes of ground ginger)

1 can coconut milk (not light)

3 T soy sauce

3 T honey

2 T lime juice

1 T chili garlic paste (or sriracha or Cholula)

1.5 lbs chicken tenders (can cut in pieces or put in whole)

1/2 C Adams Crunchy Peanut Butter

1 10 oz. bag of Birds Eye Roasted Red Potato Blend with Broccoli, Carrots, & Red Pepper, lightly cooked (or similar)

Cilantro

Heat oil in Instant Pot on saute setting. Add garlic, heat for a couple minutes. Add coconut milk, soy sauce, honey, lime juice, hot sauce, and chicken. Run Instant Pot on manual mode for 10-11 minutes. Stir  in peanut butter and cooked vegetables. Return to saute mode and let boil, while stirring, to reduce, if necessary. Serve with cilantro over rice.

This was so good! Tasted a lot like Zao or other restaurants, even a little like Massaman Curry. I cooked the vegetables to have separately, but I'm so glad I put them in.