Instant Pot Thai Chicken Recipe
Servings Prep Time
5 10
Cook Time
Servings Prep Time
5 10
Cook Time
  • 1.5lb Boneless & Skinless Chicken Thighs
  • 1 Shallot
  • 2 Serrano Peppers
  • 4cloves garlic
  • 1/2inch ginger root
  • 1cup packed fresh basil
  • 1/2cup coconut aminos
  • 1/2 cup full fat coconut milk
  • 1tbs rice vinegar
  • 2tbs avocado oil or cooking oil of choice
  • 1tsp fish sauceoptional
  • 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.