I tried the
http://www.pressurecookingtoday.com Thai Chicken thighs the other night
http://www.pressurecookingtoday.com/pressure-cooker-thai-chicken-thighs/.
It was edible, but I found I had to doctor it quite a bit at the end to make it tasty (it needed more acid, more sweet, and a whole lot more heat, and I found it quite salty). And 9 minutes was too long for my chicken thighs - they were more than a bit rubbery. That said, I did a pot in pot rice with it and it was a quick weeknight meal. I'd make it again, with a few tweaks:
Pressure Cooker Thai Chicken Thighs
Yield: 4 servings
Ingredients
1 – 2 tablespoon canola oil
2 lbs. boneless, skinless chicken thighs, trimmed (about 8)
1/2 cup chicken broth
1/4 cup peanut butter
1/4 cup soy sauce
1 tablespoons freeze dried cilantro (I didn't have this, so I added fresh cilantro in at the end)
2 tablespoons lime juice (I added more at the end)
1/8 - 1/4 teaspoon red pepper flakes (I supplemented with a healthy dose of Sriracha at the end)
1 teaspoon ground ginger (I used fresh ginger as I have some in the jar)
1 tablespoon corn starch (my sauce was plenty thick, so I skipped the corn starch finish)
2 tablespoons water
1/4 cup chopped peanuts
green onions, chopped for garnish, optional
Directions
Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter.
When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger. Stir to combine.
Add the browned chicken to the pot, along with any juices that have collected on the platter.
Cover pot and lock lid in place.
Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)
After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken thighs from the pot leaving the sauce.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken thighs and coat with the sauce.
Serve garnished with chopped peanuts and green onions.
Notes
If you're using a natural peanut butter or if your sauce is too thick before pressure cooking, add additional chicken broth. If using natural peanut butter, you'll need to add some sweetener to the recipe.
Carey's notes about the recipe: I think the sauce needed some garlic. I also thought the soy sauce was way too strong. Between it and the chicken broth this was salty. It really just tasted like soy sauce mixed with peanut butter when I first opened it up and tasted it. So I finished it with quite a bit of Sriracha, more lime juice, and a couple tbsp of brown sugar (which I expected to do as I used natural peanut butter). Even still, it was just ok. With steamed broccoli it was a 6/10 weeknight meal, with easy cleanup. I'm giving more thought to tweaks because of the easy factor and because Chris said that he liked it in theory, if not exactly in execution.
Carey's notes about pot in pot rice: I did jasmine rice in a 1 quart souffle dish as a pot in pot on my trivet. 1 cup rice to 1 1/4 cups water. Salt, and a pat of butter. Uncovered. It was pretty good, but not quite as fluffy as my normal method (I was too lazy to rinse the rice, so that would probably have helped). But here's my advice: the pot in pot gets
SLIPPERY from the grease splatter that comes up from the boiling sauce. I have silicone oven mitts and had plenty of room to get my fingers in to grip the dish, and it slipped like a greased pig out of my hands and crashed back down into my pot (didn't break thank goodness!). I ended up having to wiggle it to the side of the pot so that I could get my thumb underneath it (worrying about scratching my pot the whole time). Next time I would use a foil sling because I dropped the stupid thing three times before I was able to get it out.