Recipes for One Pot

Java Peanut Satay Chicken Instant Pot

Tasty and Easy

Pressure Cooker Satay Chicken

This recipe is one of the Indonesian all-time favorites - and is quite famous.  

You will find satay chicken on every street corner and the flavor and taste is delicious.

Here we make the same flavor and taste in an instant pot with pull apart chicken thighs,

Indonesia really is the home of the world's most tasty foods.

Java Indonesian satay chicken instant pot
What is Satay Chicken?
Satay is said to have been first made in Java, Indonesia - but is now served almost anywhere in Indonesia. I would say that it is the unofficial  national dish
The Peanut Satay Chicken is usually served with rice. However, when in this recipe also served it up with a salad and it was really nice. It kind of made it feel really fresh tasting and not at all heavy.

This dish is listed at number 14 on World's 50 most delicious foods.  [Ref: readers survey compiled by CNN back in 2011]


This dish really is a must-try.

Key Spices for Lemongrass Chicken

Lemongrass Chicken

Lemon grass is commonly used all through Asia - but it is most common in Southeast Asia.  Thailand, Indonesia and Vietnam employ it in their cuisines. for making dishes like Tom Yum Goong, Beef Rendang, and Laksa to name but a few.

Chilli

Chilli is a key ingredient an you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid - is do not be - just use a very small amount to start with - you will soon learn just how much you need. 

Ginger

Ginger is another key ingredient, just like chilli - use a little at first, but do use it because you will notice a difference. Even if you do not actually taste the ginger directly - it actually influences and enhances the overall flavour of the dish.
satay chicken ingredients

Satay Chicken Ingredients

It really does help to get organized by getting all your ingredients measured and organized first. 

Why - because when you have never made a recipe before - having all your ingredients ready means that you can firstly check them off against the recipe before you start so that nothing is missing. 

Secondly - as you are moving through the cooking steps it lets you focus on the dish preparation rather than jumping around looking for or preparing a missed item.

Peanut Sauce Preparation

Use a food processor or a hand stick blender to process the lemongrass plus chopped or diced, onion, garlic, ginger, and chili. 

Add in the oil and blitz into a paste. If it is not wet enough add 1or 2 tablespoons of water to wet up the paste so that it just a little bit runny.

Also, chop finely one kafir lime leaf if you have it (remove the middle vein and dice finely the rest of the two sides of the leaf.  (see the small green slices in the photo that is the kafir lime leaf)
blitz satay sauce
add int reast

Add In the Rest of the Ingredient

Then add all the rest of the ingredients (except chicken stock) to the blitz paste and stir to mix well.

Add The Chicken Stock

Now add the chicken stock (with about 1 tablespoon of the blitzed paste) and mix to the instant pot bowl, followed by the chicken and the last remaining kafir lime leaves.
add chciken
kafir lime leaf

Put The Satay Sauce On The Top Of The Chicken

In order to stop the instant pot from giving a burning warning keep the peanut sauce blitz off the bottom of the instant pot.

Then using a spoon put half of the peanut sauce on top of the chicken.

 Cook for 20 mins on low pressure and 10 mins natural release 

After Cooking

After cooking scrape the peanut sauce off the top of the chicken and mix into the chicken stock that remains in the instant pot bowl. 

Then take out the chicken. 


take out the chicken
peanut satay sauce instant pot

Complete The Satay Sauce

Also, add the rest of the peanut sauce mix into the instant pot bowl.

If it is too runny - take out the chicken and turn on the instant pot to sauté and reduce the sauce till it is slightly thicker. 

This is more a personal choice as to how thick you want the chicken sauce.

Ready To Eat 

This is one of my favorites. I can also just eat the peanut sauce with the rice!!

I know you will enjoy this recipe - and kids just love it.


Java Indonesian satay chicken instant pot

See Also Our Indonesian Beef Rendang and Nasi Kuning - or Yellow Rice recipes.

We also have a magical Peri-Peri Chicken Recipe.

Print
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Java Indonesian satay chicken instant pot

Java Peanut Satay Chicken Instant Pot

  • Author: Rosie
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4-5 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indonesian

Description

Indonesian Satay Chicken


Scale

Ingredients

1 tablespoon canola oil

1 stalk lemongrass chopped finely

1 small onion

2-inch piece of ginger

3 cloves garlic

1 fresh small red chili

4 kaffir lime leaves

3 tablespoons grated palm sugar (use brown sugar if you do not have)

1 tablespoon tamarind

1 cup natural crunchy peanut butter

2 tablespoons soy sauce

8 chicken thigh (skin removed)

1 teaspoon lime juice

½ cup chicken stock


Instructions

From the lemongrass remove the outer skin and chop finely

Use a food processor or a hand stick blender to process the lemongrass plus chopped or diced, onion, garlic, ginger, and chili. 

 

Also, chop finely one kafir lime leaf if you have it (remove the middle vein and dice finely the rest of the two sides of the leaf.

 

Add in the oil and blitz into a paste. If it is not wet enough add 1or 2 tablespoons of water to wet up the paste so that it just a little bit runny.

 

Then add all the rest of the ingredients (except chicken stock) to the blitz paste and stir to mix well.

 

Now add the chicken stock (with about 1 tablespoon of the blitzed paste) and mix to the instant pot bowl, followed by the chicken and the last remaining kafir lime leaves.

 

In order to stop the instant pot from giving a burning warning keep the peanut sauce blitz off the bottom of the instant pot

 

Then using a spoon put half of the peanut sauce on top of the chicken

 

Cook for 20 mins on low pressure and 10 mins natural release

 

After cooking scrape the peanut sauce off the top of the chicken and mix into the chicken stock that remains in the instant pot bowl.  Then take out the chicken.

 

Also, add the rest of the peanut sauce mix into the instant pot bowl.

 

If it is too runny - take out the chicken and turn on the instant pot to sauté and reduce the sauce till it is slightly thicker. 

 

This is more a personal choice as to how thick you want the chicken sauce.


Notes

Freezes Well


Nutrition

  • Calories: 376

Keywords: Peanut Satay Chicken Instant Pot or Pressure Cooker

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