{"id":1715,"date":"2020-11-03T19:42:46","date_gmt":"2020-11-03T19:42:46","guid":{"rendered":"https:\/\/onepotdishrecipe.com\/?p=1715"},"modified":"2021-12-06T09:55:02","modified_gmt":"2021-12-06T09:55:02","slug":"java-peanut-satay-chicken-instant-pot","status":"publish","type":"post","link":"https:\/\/onepotdishrecipe.com\/java-peanut-satay-chicken-instant-pot\/","title":{"rendered":"Java Peanut Satay Chicken Instant Pot"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

See Also Our Indonesian Beef Rendang<\/a> and Nasi Kuning<\/a> – or Yellow Rice recipes.<\/p>\n\n\n\n

We also have a magical Peri-Peri Chicken<\/a> Recipe.<\/p>\n\n\n

<\/div>
\n\t
\"Java<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Java Peanut Satay Chicken Instant Pot<\/h2>\n
<\/div>\n
Indonesian Satay Chicken<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dinner<\/span><\/div>
Cuisine: <\/span>Indonesian<\/span><\/div>
Keyword: <\/span>Peanut Satay Chicken Instant Pot or Pressure Cooker<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> -5<\/span><\/span><\/div>\n
Calories: <\/span>376<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Rosie<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> tablespoon<\/span> canola oil<\/span><\/li>
  • 1<\/span> stalk lemongrass chopped finely<\/span><\/li>
  • 1<\/span> small onion<\/span><\/li>
  • 2-<\/span> inch<\/span> piece of ginger<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> fresh small red chili<\/span><\/li>
  • 4<\/span> kaffir lime leaves<\/span><\/li>
  • 3<\/span> tablespoons<\/span> grated palm sugar<\/span> use brown sugar if you do not have<\/span><\/li>
  • 1<\/span> tablespoon<\/span> tamarind<\/span><\/li>
  • 1<\/span> cup<\/span> natural crunchy peanut butter<\/span><\/li>
  • 2<\/span> tablespoons<\/span> soy sauce<\/span><\/li>
  • 8<\/span> chicken thigh<\/span> skin removed<\/span><\/li>
  • 1<\/span> teaspoon<\/span> lime juice<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chicken stock<\/span><\/li>
  •  <\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • From the lemongrass remove the outer skin and chop finely<\/div><\/li>
    • Use a food processor or a hand stick blender to process the lemongrass plus chopped or diced, onion, garlic, ginger, and chili.\u00a0<\/b><\/div><\/li>
    • \u00a0<\/div><\/li>
    • 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.<\/b><\/div><\/li>
    • \u00a0<\/div><\/li>
    • 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.<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • Then add all the rest of the ingredients (except chicken stock) to the blitz paste and stir to mix well.<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • 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.<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • In order to stop the instant pot from giving a burning warning keep the peanut sauce blitz off the bottom of the instant pot<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • Then using a spoon put half of the peanut sauce on top of the chicken<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • Cook for 20 mins on low pressure and 10 mins natural release<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • 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.\u00a0 Then take out the chicken.<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • Also, add the rest of the peanut sauce mix into the instant pot bowl.<\/div><\/li>
    • \u00a0<\/b><\/div><\/li>
    • If it is too runny – take out the chicken and turn on the instant pot to saut\u00e9 and reduce the sauce till it is slightly thicker.\u00a0<\/div><\/li>
    •  <\/div><\/li>
    • This is more a personal choice as to how thick you want the chicken sauce.<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes<\/h3>
      Freezes Well<\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Calories: <\/span>376<\/span>kcal<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Satay is thought to have originated in Java, Indonesia<\/p>\n","protected":false},"author":1,"featured_media":1721,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[6,17,26],"tags":[],"_links":{"self":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/1715"}],"collection":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/comments?post=1715"}],"version-history":[{"count":1,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":10430,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/1715\/revisions\/10430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media\/1721"}],"wp:attachment":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}