Instant Pot Spicy Thai Chicken Thighs Recipe - Wild Healing
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Instant Pot Spicy Thai Chicken Thighs Recipe

Happy Sunday!

Today, I have a super easy Thai chicken recipe for your Instant Pot. It takes about 30 minutes including prep and cook time.

I’ve been eating this with stir fry veggies and buckwheat or soba noodles. Try this recipe and you’ll have flavorful and tender chicken for the week. Mmmm, so good.

I’m going to try using this chicken in a couple of my favorite dishes: tacos & nachos. I will definitely share if I am triumphant!


I love me some spicy foods, but I also like to enjoy my spicy food when eating rather than suffering while my lips are on fire.

This recipe is spicy but flavorful at the same time. If you are concerned about the spiciness level use 1 pepper or remove them. If you do remove the peppers, add another 1/2 inch of ginger root.

Ingredients for spicy thai chicken


Spicy Thai Chicken Thighs
Instant Pot Thai Chicken Recipe
Print Recipe
Servings Prep Time
5 10
Cook Time
Servings Prep Time
5 10
Cook Time
Spicy Thai Chicken Thighs
Instant Pot Thai Chicken Recipe
Print Recipe
Servings Prep Time
5 10
Cook Time
Servings Prep Time
5 10
Cook Time
  • 1.5 lb Boneless & Skinless Chicken Thighs
  • 1 Shallot
  • 2 Serrano Peppers
  • 4 cloves garlic
  • 1/2 inch ginger root
  • 1 cup packed fresh basil
  • 1/2 cup coconut aminos
  • 1/2 cup full fat coconut milk
  • 1 tbs rice vinegar
  • 2 tbs avocado oil or cooking oil of choice
  • 1 tsp fish sauce optional
  • to taste salt
  • to taste black pepper
  1. Chop shallots, serrano peppers, & basil.
  2. Press or crush garlic & ginger.
  3. Wash & dry chicken thighs. Season with salt & pepper.
  1. Start Instant Pot on Saute mode. Once heated, add a tbs of cooking oil.
  2. Add 2-3 chicken thighs to instant pot and brown. 3-4 minutes on each side.
  3. Remove from instant pot & set aside.
  4. Repeat until all thighs have been browned.
  5. Turn off the Instant Pot.
  6. Add coconut milk & scrap bottom of pot to loosen up any chicken that stuck to bottom.
  7. Add coconut aminos, rice vinegar, and fish sauce (optional) to pot.
  8. Return chicken to pot and add shallots, serrano peppers, basil, pressed garlic & ginger.
  9. Cover and lock top. Make sure vent is sealed.
  10. Pressure cook for 9 minutes.
  11. Enjoy!
Recipe Notes

Reduce the number of peppers if worried about spiciness. Products I use for coconut aminos and fish sauce.


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