Instant Pot Peanut Chicken is a flavorful, easy weeknight dinner that combines creamy peanut butter, coconut milk, and a touch of chili garlic sauce for a low-carb take on classic chicken satay. Made in the Instant Pot, this recipe delivers rich, balanced flavors with minimal effort—perfect for anyone following a keto or low-carb plan or anyone who loves Thai- and Indian-inspired tastes.

Low Carb Peanut Chicken

If you miss restaurant-style dishes while keeping carbs low, this Instant Pot Peanut Chicken fills that gap. It evokes the flavors of chicken satay—peanut-forward, slightly sweet, and gently spiced—without the carbs from rice or sugary sauces. Using the Instant Pot speeds cooking and keeps the chicken tender while allowing the sauce to meld into the meat for a satisfying, saucy main dish.

This version balances sweet and savory notes while letting you adjust heat to taste. Coconut milk softens the peanut butter’s richness while lime zest and juice add brightness. The result is a versatile, crowd-pleasing recipe you’ll want to make again and again.

What is Chicken Satay with Peanut Sauce

Chicken satay traditionally features marinated, grilled chicken served with a rich peanut sauce. The sauce often blends peanut butter with coconut milk, lime, a chili element, and savory seasoning to create a harmonious sweet-and-spicy finish. This Instant Pot adaptation keeps that classic profile but shortens hands-on time and adapts easily to keto or low-carb diets.

What if Chili Garlic Sauce is Too Spicy for Me?

If chili garlic sauce is too hot, reduce the amount or substitute with a milder garlic paste or a small pinch of red pepper flakes. Conversely, add more chili or a splash of hot sauce if you prefer extra heat. The sauce is forgiving, so taste and adjust as you go.

Do I Have to Use Special Peanut Butter to Keep This Keto?

Use natural peanut butter with no added sugar to keep carbs low. Many mainstream brands offer natural or “no sugar added” options that contain only peanuts and perhaps salt. Avoid peanut butter varieties with added sweeteners or oils if you are tracking carbs closely.

Can I Add Peanuts as Garnish?

Yes—crushed peanuts add a pleasant crunch and visual contrast. Sprinkle chopped or crushed peanuts and sliced green onions over the finished dish. If you prefer, use crunchy peanut butter to introduce texture directly into the sauce.

What Keto Side Can I Serve With This Instant Pot Chicken?

Instead of rice, serve this chicken over cauliflower rice, zoodles, or alongside roasted or steamed low-carb vegetables. These options keep the meal keto-friendly while complementing the rich peanut sauce.

More Instant Pot Recipes

Instant Pot Buffalo Chicken cauliflower mac and cheese for a hearty, keto-friendly all-in-one meal.
Instant Pot Country Style Ribs for a tender, flavor-packed entree that families love.
A collection of Instant Pot chicken recipes for more weeknight inspiration when you have extra chicken on hand.
Instant Pot Spinach Artichoke Chicken—an indulgent, low-carb take on the classic dip.

How to Make Peanut Chicken in the Instant Pot

Below is a concise overview of the method. Follow the ingredient list and detailed steps in the recipe card to cook this in about 30 minutes from start to finish.

Keto Instant Pot Peanut Chicken

Yield:
6 servings

Prep Time:
5 minutes

Cook Time:
20 minutes

Additional Time:
5 minutes

Total Time:
30 minutes

This Keto Instant Pot Peanut Chicken combines smooth peanut butter and a hint of chili garlic sauce for a low-carb, flavor-packed meal that’s quick to prepare and family friendly.

Ingredients

2 lbs boneless, skinless chicken breasts, cubed
1 tablespoon olive or peanut oil
½ cup chicken stock
1 (13.5 oz) can coconut milk
3 tablespoons liquid aminos
½ teaspoon ground ginger
2 tablespoons granular sweetener (or to taste)
Zest and juice of 1 lime
1 tablespoon chili garlic sauce (adjust to taste)
⅓ cup all-natural peanut butter (no added sugar)
1 teaspoon xanthan gum (optional — add cautiously)
Peanuts, for garnish
Sliced green onions, for garnish
Salt and pepper, to taste

Instructions

Set the Instant Pot to Sauté. Add oil and brown the chicken briefly on both sides.
If using, sprinkle xanthan gum over the chicken and stir to distribute evenly (use sparingly; adding too much can thicken the sauce excessively).
Pour in chicken stock and scrape the bottom of the pot to release any browned bits. Press Cancel.
Set the Instant Pot to Manual/Pressure Cook for 6 minutes. When finished, allow a natural release for 5 minutes, then quick-release remaining pressure. Switch to Keep Warm.
While the chicken cooks, whisk together peanut butter, liquid aminos, ground ginger, sweetener, lime juice, lime zest, and chili garlic sauce. Gradually whisk in coconut milk until smooth. Warming the mixture slightly helps it combine.
Pour the peanut sauce over the cooked chicken, stir to coat, and let it sit on Keep Warm for at least 10 minutes so flavors meld. Stir occasionally.
Serve over cauliflower rice or zoodles for a keto meal, or jasmine rice if not following a low-carb diet. Garnish with crushed peanuts and sliced green onions.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 354Total Fat: 24gTrans Fat: 0gCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gProtein: 25g

Nutrition facts are estimates and may vary. For precise tracking, enter exact brands and quantities into your preferred nutrition calculator.

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