One of my all-time favorite treats in Thai cuisine are Chicken Satay. Featuring a thick sauce that has a thrilling combination of accessible Thai ingredients kissed with peanut butter, chicken satay is as much a hit at home as it is on a Thai menu. While wonderful for dinner, I also love serving them as Hors d’Oeuvres for gatherings. Making them in the Instant Pot takes this iconic dish to the most convenient, one-pot level. As RuPaul may say after trying one, we’re about to Satay Away!
Watch The Video!
Searing The Chicken
Deglazing The Pot
Starting The Sauce
Pressure Cooking
A Slurry Thickens In A Hurry
The Finishing Touches
Dressing The Chicken
Satay Away!
Instant Pot Chicken Satay
One of my all-time favorite treats in Thai cuisine are Chicken Satay. Featuring a thick sauce that has a thrilling combination of accessible Thai ingredients kissed with peanut butter, chicken satay is as much a hit at home as it is on a Thai menu. While wonderful for dinner, I also love serving them as Hors d'Oeuvres for gatherings. Making them in the Instant Pot takes this iconic dish to the most convenient, one-pot level. As RuPaul may say after trying one, we're about to Satay Away!
Ingredients
- 2 tablespoons (1/4 stick) salted butter
- 2 1/2 pounds chicken tenderloins
- 2 teaspoons soy sauce, tamari, or coconut aminos
- 2 teaspoons Worcestershire sauce
- 1 (13-14-ounce) can unsweetened coconut milk (it should be thin like water, not thick and lumpy)
- 4 ounces massaman curry paste, divided (see Jeff's Tips)
- Juice of 1 lime
- 3 tablespoons fish sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon crushed or minced ginger (I use squeeze ginger)
- 1/4 cup fresh Thai basil or tarragon leaves
- 1 tablespoon light or dark brown sugar
- 1 teaspoon ground cumin
- 2 tablespoons cornstarch + 2 tablespoons cold water
- 1/2 cup smooth or chunky peanut butter
- Crushed peanuts, for topping (optional)
Instructions
- Add the butter to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once the butter's melted, add the chicken in batches (about 2-3) and sear on each side for about 60-90 seconds, gently moving them a bit while searing so they don't stick to the pot too much (a little is fine). Transfer to a plate, set aside and repeat until all the tenderloins have a slightly browned edge to them.
- Add the soy sauce and Worcestershire sauce to the pot and deglaze (scrape the bottom of most browned chicken bits). Add the coconut milk, 2 tablespoons of the curry paste, the lime juice, fish sauce, apple cider vinegar, ginger, Thai basil (or tarragon), brown sugar, and cumin. Stir well.
- Return the seared chicken to the pot, submerging in the sauce. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual at High Pressure for 10 minutes. Quick release when done.
- Make the cornstarch slurry by mixing together the cornstarch and cold water.
- Using tongs, transfer the chicken to a serving dish. If you wish to serve these lollipop-style as they do in most restaurants, stick a wooden skewer into each tenderloin.
- Now let's focus on giving the sauce its grand finale! Hit Cancel on the pot followed by Sauté and Adjust to the More or High setting. Once bubbling, stir in the slurry and let bubble for 30 seconds where it'll thicken significantly. Hit Cancel to turn the heat off.
- Stir in the remaining curry paste (see Jeff's Tips) and the peanut butter until melded into the sauce. Slather the sauce over the chicken (I like to brush it on with a silicone brush) and sprinkle with crushed peanuts, if desired. Serve alongside some Jasmine Rice.
Jeffrey's Tips
In Step 6 when adding the remaining curry paste, feel free to add it to taste instead of the remaining amount. I like the whole 4 ounces in there but every brand is different and all taste buds vary.
Massaman curry can be found in most Asian market and certainly online, but you can also use panang curry, or even red curry paste if you want it spicy. It will just change the flavor profile a bit.
If you have leftover sauce, you can keep it in the fridge for up to a week or freeze it. You can also serve it over rice, veggies and/or pasta!
Maggie Holloway
This looks absolutely amazing, but I am not familiar with all of the ingredients. Would you be able to let me know if the recipe is gluten free, as written? Thank you!
Pamela
this sounds delicious as usual. I am having issues with my pot and am lost without it.
I have followed you since your start, and so proud of you and your success. here’s to the three of you! ( I counted banjo too) she said clinking her own wine bottle. ( yes, I said bottle… don’t judge.
Jeffrey
You’re so kind! Thank you!
Mary Duncan
1. There’s only two of us in our household and in our mid 70s we don’t t 2.5 lbs of meat at a meal. Can this be halved? Id like to do it in our 3 qt. IP
2. Can it be done with b/s thighs cut into chunks? Not a big fan of tenders.
Jeffrey
All recipes can be halved. Same gook time in this case. And yes about thighs.
Blair
Delicious!
But, note in recipe you call for garlic & then point out squeeze ginger (another great product I found through you).
Erin Williams
5 yrs ago I became anaphylactic to any form of hot pepper:/(
Is there a way to make my own curry paste for this without the chili peppers? Or a substitute for the curry paste?
I can have bell peppers, so I use paprika in a ton of stuff. But this looks SO good…..