Instant Pot Sweet Pepper Peanut Chicken

6 people
40 min



Looking for a fast but delicious dinner? You can change up this Instant Pot Pepper and Peanut Butter Chicken depending on whether you like it mild or whether you enjoy some extra spice!


This healthy meal with lots of vegetables is the perfect choice for a busy weeknight when you’ve got plenty else to do! And it serves 6 so it’s great for a large family.

With only a 15 minute prep time, it’s a quick recipe to get ready for your Instant Pot, where it cooks for 25 minutes.

Rinse chicken breasts and then slice the breasts into 3/4 inch pieces. Place chicken pieces into your instant pot.


Pour in one cup water and 1/2 cup soy sauce or coco aminos (soy free). You’re ready now to cook the chicken first, before going on to the next step.

Place the lid on the instant pot and turn the valve to the sealed position. Press pressure cook or manual button and set timer to 20 minutes.


Once the instant pot stops counting and beeps release the pressure. Drain the juice from the instant pot.

Meanwhile, wash all the vegetables. Then, dice the sweet peppers into small pieces. Trim the broccoli florets if needed.


Add in broccoli, sweet peppers, and sugar snap peas. Turn your Instant Pot onto sauté mode. Place lid on the pot and steam for five minutes.

While that’s cooking, mix together peanut butter, the remaining coco aminos or soy sauce, garlic, chili sauce, and ginger.


Whisk very well and then pour over the chicken and vegetables. Mix together well so the meat and vegetables are well coated.

Once the vegetables are to your preference of tenderness, turn off pot and serve with rice and topped with sesame seeds.


Follow me right here on Pinterest to find lots of great healthy recipes!


Another delish Instant Pot recipe is this Meaty Tomato Pasta soup!

Instant Pot Sweet Pepper Peanut Chicken
Recipe details
  • 6  people
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients

  • 5 boneless skinless chicken breasts sliced into strips
  • 2 heads broccoli cut into florets
  • 1/2 bag sweet peppers, diced
  • 1 bag sugar snap peas
  • 1/2 cup peanut butter
  • 1 cup coco aminos or soy sauce
  • 2 Tbsp chili sauce
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • 1 cup water
  • sesame seeds for topping
Instructions

Place sliced chicken into the instant pot.
Pour in one cup water and 1/2 cup soy sauce or coco aminos (soy free).
Place the lid onto the instant pot and turn the valve to the sealed position.
Press pressure cook or manual button and set timer to 20 minutes.
Once the instant pot stops counting and beeps release the pressure. Drain juice.
Add in broccoli, sweet peppers, and sugar snap peas.
Turn on saute mode. Place lid on the pot and steam for five minutes.
Sauce
Mix together peanut butter, the remain coco aminos or soy sauce, garlic, chili sauce, and ginger.
Whisk well and pour over the chicken and vegetables. Mix well.
Once the vegetables are to your preference of tenderness, turn off pot.
Serve with rice and topped with sesame seeds.
Annie|More Dollars at Home
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