Instant Pot Thai Coconut Chicken Stew
This Thai-inspired chicken stew is packed with my favorite flavors and it pairs perfectly with cauliflower rice and stir-fried bok choy. You’ll be amazed how just a little effort yields so much lip-smacking yumminess
Yields: 4 -6 servings
- Juice of 1 lime or 1/4 cup lime juice
- 4 tsp. minced garlic
- 1 Tbls. minced ginger
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 teaspoon five spice powder
- 1 cup full-fat coconut milk (+¼ cup optional)
- 2 Tbls cornstarch
- 10 drumsticks, skin removed (or 2 pounds boneless, skinless chicken thighs)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ghee or coconut oil
- 1 large onion, peeled and thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 cups baby carrots
- 2 cups sugar snap peas
- Combine the lime juice, garlic, ginger, fish sauce and soy sauce into a blender or food processor. Pour in the coconut milk and cornstarch and blend until a smooth sauce forms.
- If you haven’t ripped off the skin from the drumsticks, grab a paper towel and go to town. (You can leave the skin on if you’re feeling particularly lazy, but it’ll get kinda rubbery in the stew.)
- Put the chicken drumsticks or thighs into a large bowl and season with salt, pepper and 5 spice powder and toss
- Plug in your Instant Pot and press the “Saute” button to heat up the insert.
- Drop in a teaspoon of ghee or coconut oil. When it melts, add the sliced onions and the chicken to for 3 minutes on each side until the chicken is brown and onions are translucent..
- Pour the lime marinade on top and then carrots and sugar snap peas.
- Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
- Press the “Manual” or “Pressure Cook” button and set it to cook for 15 minutes under high pressure. Decrease the cooking time to 10 minutes if you’re using boneless, skinless thighs.
- When the stew finishes cooking, turn off the pressure heater (or turn off the heat) and release the pressure valve. Once the pressure drops, unlock the lid and taste for seasoning.
- If needed, add a few splashes of soy sauce, lime juice, a dash of salt, or a grind or two of black pepper.
Note: If you don’t mind dirtying your blender again, you can get an extra creamy sauce at the end with this method. When the stew is done cooking, remove the chicken and put the sauce and onions into a blender. Puree the sauce, and add ¼ cup more of coconut milk into the blender at the final moment. Put the sauce and chicken back into the cooker and keep warm.
Garnish with freshly chopped cilantro and a squeeze of fresh lime juice. Dig in!
Pro tip: You can make Instant Pot this recipe ahead and store it in the fridge for up to 4 days or in the freezer for a few months. When you’re ready to eat, simply re-heat the stew in a pot on the stove until it’s bubbly, and garnish with fresh herbs.