Thai Peanut Chicken is a Thai-inspired air-fryer chicken dish made with chicken thighs coated in a creamy peanut sauce with peanut butter, sriracha, soy sauce, Thai sweet chili sauce, lime juice, garlic, and ginger. It’s quick and weeknight-friendly and works well for an easy low-carb dinner you can serve over rice or veggie noodles. Unlike classic chicken satay recipes that require skewers and grilling, this version air-fries the chicken and uses the peanut sauce as both a marinade and a dip for big satay-style flavor with way less work.
What Makes This Air Fryer Thai Peanut Chicken So Good
This Peanut Chicken is reminiscent of Chicken Sata , but with a lot less work . A typical Chicken Satay takes a while to make, mainly because of threading the chicken onto skewers, etc.
My recipe takes only 35 minutes from start to finish and requires no skewers to wash later!
Pair it with a salad for low carb or with steamed rice for a great dinner.
Speaking of less work, feel free to double the sauce ingredients and save half for up to a week in the refrigerator.
The sauce in this Peanut Chicken recipe is so good you’re going to want to put it on everything, and you absolutely should.
Marinate your favorite meat and vegetables in it, air fry, and dinner is ready. Simple, painless and quick, which is just the way I love to cook.
This Thai Peanut Chicken recipe is that it’s a nice break from the typical and bland chicken recipes that tend to dominate the dinner table.
The peanut butter in this chicken recipe makes it very kid-friendly which means one dinner for everyone at the table. Just adjust the sriracha as needed.
But there’s really only one way to test that theory, so let’s get to cooking!
What Does Thai Peanut Chicken Taste Like?
Thai Peanut Chicken has a rich, savory-sweet flavor with a perfect balance of nutty, tangy, and mildly spicy notes. The creamy peanut sauce gives it a deep, roasted nuttiness, while ingredients like soy sauce or fish sauce add umami depth.
A touch of lime juice or rice vinegar brightens the dish with acidity, cutting through the richness of the peanut butter. The garlic and ginger bring warmth and aromatic spice.
Altogether, it’s a flavorful harmony of sweet, salty, spicy, and tangy. It has a comforting, flavor like peanut butter, but layered with vibrant Thai flavors that makes it one of our best air fryer chicken recipes .
Ingredients You’ll Need
- 1/4 cup Creamy Peanut Butter - The heart of the sauce, peanut butter gives it a rich, nutty flavor and creamy texture that coats the chicken perfectly.
- 1 tablespoon Sriracha Sauce - Adds a bold, spicy kick that balances the sweetness of the peanut butter and chili sauce. You can increase or reduce the amount depending on your preferred heat level.
- 1 tablespoon Soy Sauce - Provides umami and saltiness, grounding the sauce with savory depth.
- 2 tablespoons Thai Sweet Chili Sauce - Brings sweetness and mild heat with a subtle tang, giving the dish that signature Thai flavor.
- 2 tablespoons Lime Juice - Adds acidity and brightness, cutting through the richness of the peanut butter for a balanced taste.
- 1 teaspoon Minced Garlic - Enhances the sauce with a warm, aromatic note that complements the peanut and chili flavors.
- 1 teaspoon Minced Ginger - Adds a fresh, slightly spicy zing that brightens the sauce and gives it an authentic Thai flair.
- 1/2 teaspoon Salt - Rounds out the flavors and enhances both the savory and sweet elements of the sauce.
- 1/2 cup Hot Water - Helps thin the peanut sauce to a smooth, pourable consistency that evenly coats the chicken.
- 5-6 teaspoons Cilantro - Adds a burst of fresh, herbal flavor and color that contrasts beautifully with the rich sauce.
- 1/4 cup Chopped Green Scallions - Lends a mild oniony freshness and crunch to each bite.
- 2-3 tablespoons Crushed Peanuts - Provide a satisfying crunch and extra nutty flavor that complements the creamy sauce and tender chicken.
How to Make Air Fryer Thai Peanut Chicken
- Mix Marinade. Mix together the peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
- Marinade Chicken . Place the chicken in a zip-top bag . Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
- Prepare to cook . Remove the chicken from the bag with as much of the sauce mixture as possible and place it in the air fryer basket.
- Air Fry . Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
- Garnish . Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Tips And Tricks
If you want your Thai peanut chicken to turn out irresistibly flavorful and perfectly cooked every time, a few simple tips and tricks can make all the difference.
- Don’t Freeze . I wouldn’t suggest freezing this, once made, and saving it for later. It’s best eaten right after it’s finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won’t be kind to the taste of the chicken. So although good, it’s not as good as it was right after cooking.
- Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
- Control Spices. If you don’t like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor’s sake.
- I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Variations
If you love the bold, nutty flavors of Thai peanut chicken, there are several delicious ways to customize and elevate this dish to suit your taste and dietary preferences. Here are some of our favorites:
- Chicken Breast - Use boneless, skinless chicken breasts for a leaner option. Just be careful not to overcook, they cook faster than thighs.
- Vegetables - Add sautéed bell peppers, snap peas, or shredded carrots for color, crunch, and extra nutrition.
- Tofu or Tempeh - For a vegetarian version, swap chicken with firm tofu or tempeh; the sauce clings beautifully to these proteins.
What To Eat With Air Fryer Thai Peanut Chicken
If you’re serving Thai peanut chicken and want a complete, flavorful meal, pairing it with the right sides can take it to the next level.
- Jasmine Rice - The fragrant, slightly sticky rice soaks up the rich peanut sauce perfectly.
- Cauliflower Rice - A low-carb alternative that keeps the meal light while still pairing beautifully with the sauce.
- Stir-Fried Vegetables - Broccoli, bell peppers, snap peas, and carrots add crunch, color, and freshness to balance the richness of the chicken.
- Noodles - Rice noodles or soba noodles tossed lightly with sesame oil make a hearty, satisfying base for the chicken.
How Long Does It Last?
Air fryer Thai peanut chicken can be safely stored in the refrigerator for up to 3 to 4 days when kept in an airtight container. The rich peanut sauce helps preserve the moisture and flavor of the chicken, but over time the texture may become slightly firmer as it cools.
To enjoy it at its best, reheat the chicken gently in the air fryer at a lower temperature or in the microwave until warmed through
Can You Freeze It?
Yes, you can freeze Thai peanut chicken to extend its shelf life and enjoy it later. To do so, allow the chicken to cool completely after cooking, then place it in an airtight, freezer-safe container or heavy-duty resealable freezer bag.
Frozen Thai peanut chicken can last for up to 2 to 3 months without a significant loss of flavor or quality. When ready to eat, thaw the chicken in the refrigerator overnight and gently reheat in the air fryer
Air fryer Thai peanut chicken can be spicy, but it’s very adjustable. Most of the heat comes from sriracha and Thai sweet chili sauce, while the peanut butter + soy sauce + lime juice base keeps the flavor more sweet-salty-tangy than fiery. For a mild version, reduce or skip the sriracha and use a milder sweet chili sauce. For more heat, add extra sriracha (or a pinch of chili flakes) and finish with a spicy drizzle. Either way, serving it with jasmine rice or cauliflower rice and cooling sides like cucumber salad helps balance the spice.
Yes, you can use chicken breast instead of thighs for air fryer Thai peanut chicken, but it’s leaner, so it can dry out faster. To keep air fryer Thai peanut chicken breast juicy, cut the breast into even pieces (or use tenders), cook at a slightly lower temp or for less time, and pull it as soon as it hits 165°F. Also, to prevent the peanut sauce from burning, use it mainly as a marinade and brush on extra sauce near the end (or toss after cooking) so you still get that creamy Thai peanut sauce chicken flavor without scorching.
Yes, you can use almond butter instead of peanut butter in Air Fryer Thai Peanut Chicken, and it still makes a delicious creamy peanut-style sauce, just with a slightly milder, nuttier flavor. For the best texture, use smooth almond butter and thin the sauce as needed with a splash of water or coconut milk, then balance the flavor with soy sauce (or tamari for gluten-free) and extra lime juice since almond butter can taste less punchy than peanut butter. If your almond butter is unsalted or very natural, you may need a bit more seasoning (and a touch of sweet chili sauce or keto sweetener if you’re going low-carb) to keep that classic sweet-salty-tangy Thai profile.
Looking For More Great Thai Dishes?
- It’s so easy to make these Air Fryer Cornish Game Hens ! This recipe features the beautiful flavorings of Thai Gai Yang and will be a recipe you’ll want to make over and over again.
- This Instant Pot Slow Cooker Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables.
- This Thai Coconut Pandan Custard is a delicious treat that’s Keto, Low Carb, and is all made in your Instant Pot!
And if you’re looking for something with a little more heat, check out my Bang Bang Shrimp ! This dish is hot, delectable and easy to make in your air fryer!
Air Fryer Peanut Chicken
Equipment
- Ninja Air Fryer
- Silicone Tongs
Ingredients
- ▢ 1 pound Bone-in Skin-on Chicken Thighs
For the Sauce
- ▢ 1/4 cup Creamy Peanut Butter
- ▢ 1 tablespoon Sriracha Sauce , (adjust for your spice needs)
- ▢ 1 tablespoon Soy Sauce
- ▢ 2 tablespoons Thai sweet chili sauce
- ▢ 2 tablespoons lime juice
- ▢ 1 teaspoon Minced Garlic
- ▢ 1 teaspoon Minced Ginger
- ▢ 1/2 teaspoon Kosher Salt , to taste
- ▢ 1/2 cup hot water
For the Garnish
- ▢ 5-6 teaspoons Cilantro , finely chopped
- ▢ 1/4 cup Chopped Green Scallions
- ▢ 2-3 tablespoons crushed peanuts
Instructions
Mix together peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
Place the chicken in a zip-top bag . Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
Remove the chicken from the bag, bringing with it as much of the marinade as you can. Place the coated chicken in the air fryer basket.
Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Don’t Freeze . I wouldn’t suggest freezing this, once made, and saving it for later. It’s best eaten right after it’s finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won’t be kind to the taste of the chicken. So although good, it’s not as good as it was right after cooking.
Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
Control Spices. If you don’t like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor’s sake.
I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
Thai Peanut Chicken is a Thai-inspired air-fryer chicken dish made with chicken thighs coated in a creamy peanut sauce with peanut butter, sriracha, soy sauce, Thai sweet chili sauce, lime juice, garlic, and ginger. It’s quick and weeknight-friendly and works well for an easy low-carb dinner you can serve over rice or veggie noodles. Unlike classic chicken satay recipes that require skewers and grilling, this version air-fries the chicken and uses the peanut sauce as both a marinade and a dip for big satay-style flavor with way less work.
What Makes This Air Fryer Thai Peanut Chicken So Good
This Peanut Chicken is reminiscent of Chicken Sata , but with a lot less work . A typical Chicken Satay takes a while to make, mainly because of threading the chicken onto skewers, etc.
My recipe takes only 35 minutes from start to finish and requires no skewers to wash later!
Pair it with a salad for low carb or with steamed rice for a great dinner.
Speaking of less work, feel free to double the sauce ingredients and save half for up to a week in the refrigerator.
The sauce in this Peanut Chicken recipe is so good you’re going to want to put it on everything, and you absolutely should.
Marinate your favorite meat and vegetables in it, air fry, and dinner is ready. Simple, painless and quick, which is just the way I love to cook.
This Thai Peanut Chicken recipe is that it’s a nice break from the typical and bland chicken recipes that tend to dominate the dinner table.
The peanut butter in this chicken recipe makes it very kid-friendly which means one dinner for everyone at the table. Just adjust the sriracha as needed.
But there’s really only one way to test that theory, so let’s get to cooking!
What Does Thai Peanut Chicken Taste Like?
Thai Peanut Chicken has a rich, savory-sweet flavor with a perfect balance of nutty, tangy, and mildly spicy notes. The creamy peanut sauce gives it a deep, roasted nuttiness, while ingredients like soy sauce or fish sauce add umami depth.
A touch of lime juice or rice vinegar brightens the dish with acidity, cutting through the richness of the peanut butter. The garlic and ginger bring warmth and aromatic spice.
Altogether, it’s a flavorful harmony of sweet, salty, spicy, and tangy. It has a comforting, flavor like peanut butter, but layered with vibrant Thai flavors that makes it one of our best air fryer chicken recipes .
Ingredients You’ll Need
- 1/4 cup Creamy Peanut Butter - The heart of the sauce, peanut butter gives it a rich, nutty flavor and creamy texture that coats the chicken perfectly.
- 1 tablespoon Sriracha Sauce - Adds a bold, spicy kick that balances the sweetness of the peanut butter and chili sauce. You can increase or reduce the amount depending on your preferred heat level.
- 1 tablespoon Soy Sauce - Provides umami and saltiness, grounding the sauce with savory depth.
- 2 tablespoons Thai Sweet Chili Sauce - Brings sweetness and mild heat with a subtle tang, giving the dish that signature Thai flavor.
- 2 tablespoons Lime Juice - Adds acidity and brightness, cutting through the richness of the peanut butter for a balanced taste.
- 1 teaspoon Minced Garlic - Enhances the sauce with a warm, aromatic note that complements the peanut and chili flavors.
- 1 teaspoon Minced Ginger - Adds a fresh, slightly spicy zing that brightens the sauce and gives it an authentic Thai flair.
- 1/2 teaspoon Salt - Rounds out the flavors and enhances both the savory and sweet elements of the sauce.
- 1/2 cup Hot Water - Helps thin the peanut sauce to a smooth, pourable consistency that evenly coats the chicken.
- 5-6 teaspoons Cilantro - Adds a burst of fresh, herbal flavor and color that contrasts beautifully with the rich sauce.
- 1/4 cup Chopped Green Scallions - Lends a mild oniony freshness and crunch to each bite.
- 2-3 tablespoons Crushed Peanuts - Provide a satisfying crunch and extra nutty flavor that complements the creamy sauce and tender chicken.
How to Make Air Fryer Thai Peanut Chicken
- Mix Marinade. Mix together the peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
- Marinade Chicken . Place the chicken in a zip-top bag . Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
- Prepare to cook . Remove the chicken from the bag with as much of the sauce mixture as possible and place it in the air fryer basket.
- Air Fry . Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
- Garnish . Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Tips And Tricks
If you want your Thai peanut chicken to turn out irresistibly flavorful and perfectly cooked every time, a few simple tips and tricks can make all the difference.
- Don’t Freeze . I wouldn’t suggest freezing this, once made, and saving it for later. It’s best eaten right after it’s finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won’t be kind to the taste of the chicken. So although good, it’s not as good as it was right after cooking.
- Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
- Control Spices. If you don’t like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor’s sake.
- I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Variations
If you love the bold, nutty flavors of Thai peanut chicken, there are several delicious ways to customize and elevate this dish to suit your taste and dietary preferences. Here are some of our favorites:
- Chicken Breast - Use boneless, skinless chicken breasts for a leaner option. Just be careful not to overcook, they cook faster than thighs.
- Vegetables - Add sautéed bell peppers, snap peas, or shredded carrots for color, crunch, and extra nutrition.
- Tofu or Tempeh - For a vegetarian version, swap chicken with firm tofu or tempeh; the sauce clings beautifully to these proteins.
What To Eat With Air Fryer Thai Peanut Chicken
If you’re serving Thai peanut chicken and want a complete, flavorful meal, pairing it with the right sides can take it to the next level.
- Jasmine Rice - The fragrant, slightly sticky rice soaks up the rich peanut sauce perfectly.
- Cauliflower Rice - A low-carb alternative that keeps the meal light while still pairing beautifully with the sauce.
- Stir-Fried Vegetables - Broccoli, bell peppers, snap peas, and carrots add crunch, color, and freshness to balance the richness of the chicken.
- Noodles - Rice noodles or soba noodles tossed lightly with sesame oil make a hearty, satisfying base for the chicken.
How Long Does It Last?
Air fryer Thai peanut chicken can be safely stored in the refrigerator for up to 3 to 4 days when kept in an airtight container. The rich peanut sauce helps preserve the moisture and flavor of the chicken, but over time the texture may become slightly firmer as it cools.
To enjoy it at its best, reheat the chicken gently in the air fryer at a lower temperature or in the microwave until warmed through
Can You Freeze It?
Yes, you can freeze Thai peanut chicken to extend its shelf life and enjoy it later. To do so, allow the chicken to cool completely after cooking, then place it in an airtight, freezer-safe container or heavy-duty resealable freezer bag.
Frozen Thai peanut chicken can last for up to 2 to 3 months without a significant loss of flavor or quality. When ready to eat, thaw the chicken in the refrigerator overnight and gently reheat in the air fryer
Air fryer Thai peanut chicken can be spicy, but it’s very adjustable. Most of the heat comes from sriracha and Thai sweet chili sauce, while the peanut butter + soy sauce + lime juice base keeps the flavor more sweet-salty-tangy than fiery. For a mild version, reduce or skip the sriracha and use a milder sweet chili sauce. For more heat, add extra sriracha (or a pinch of chili flakes) and finish with a spicy drizzle. Either way, serving it with jasmine rice or cauliflower rice and cooling sides like cucumber salad helps balance the spice.
Yes, you can use chicken breast instead of thighs for air fryer Thai peanut chicken, but it’s leaner, so it can dry out faster. To keep air fryer Thai peanut chicken breast juicy, cut the breast into even pieces (or use tenders), cook at a slightly lower temp or for less time, and pull it as soon as it hits 165°F. Also, to prevent the peanut sauce from burning, use it mainly as a marinade and brush on extra sauce near the end (or toss after cooking) so you still get that creamy Thai peanut sauce chicken flavor without scorching.
Yes, you can use almond butter instead of peanut butter in Air Fryer Thai Peanut Chicken, and it still makes a delicious creamy peanut-style sauce, just with a slightly milder, nuttier flavor. For the best texture, use smooth almond butter and thin the sauce as needed with a splash of water or coconut milk, then balance the flavor with soy sauce (or tamari for gluten-free) and extra lime juice since almond butter can taste less punchy than peanut butter. If your almond butter is unsalted or very natural, you may need a bit more seasoning (and a touch of sweet chili sauce or keto sweetener if you’re going low-carb) to keep that classic sweet-salty-tangy Thai profile.
Looking For More Great Thai Dishes?
- It’s so easy to make these Air Fryer Cornish Game Hens ! This recipe features the beautiful flavorings of Thai Gai Yang and will be a recipe you’ll want to make over and over again.
- This Instant Pot Slow Cooker Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables.
- This Thai Coconut Pandan Custard is a delicious treat that’s Keto, Low Carb, and is all made in your Instant Pot!
And if you’re looking for something with a little more heat, check out my Bang Bang Shrimp ! This dish is hot, delectable and easy to make in your air fryer!
Air Fryer Peanut Chicken
Equipment
- Ninja Air Fryer
- Silicone Tongs
Ingredients
- ▢ 1 pound Bone-in Skin-on Chicken Thighs
For the Sauce
- ▢ 1/4 cup Creamy Peanut Butter
- ▢ 1 tablespoon Sriracha Sauce , (adjust for your spice needs)
- ▢ 1 tablespoon Soy Sauce
- ▢ 2 tablespoons Thai sweet chili sauce
- ▢ 2 tablespoons lime juice
- ▢ 1 teaspoon Minced Garlic
- ▢ 1 teaspoon Minced Ginger
- ▢ 1/2 teaspoon Kosher Salt , to taste
- ▢ 1/2 cup hot water
For the Garnish
- ▢ 5-6 teaspoons Cilantro , finely chopped
- ▢ 1/4 cup Chopped Green Scallions
- ▢ 2-3 tablespoons crushed peanuts
Instructions
Mix together peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
Place the chicken in a zip-top bag . Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
Remove the chicken from the bag, bringing with it as much of the marinade as you can. Place the coated chicken in the air fryer basket.
Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Don’t Freeze . I wouldn’t suggest freezing this, once made, and saving it for later. It’s best eaten right after it’s finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won’t be kind to the taste of the chicken. So although good, it’s not as good as it was right after cooking.
Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
Control Spices. If you don’t like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor’s sake.
I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
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Air Fryer Peanut Chicken
Ingredients
- 1 pound Bone-in Skin-on Chicken Thighs
For the Sauce
- 1/4 cup Creamy Peanut Butter
- 1 tablespoon Sriracha Sauce (adjust for your spice needs)
- 1 tablespoon Soy Sauce
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons lime juice
- 1 teaspoon Minced Garlic
- 1 teaspoon Minced Ginger
- 1/2 teaspoon Kosher Salt to taste
- 1/2 cup hot water
For the Garnish
- 5-6 teaspoons Cilantro finely chopped
- 1/4 cup Chopped Green Scallions
- 2-3 tablespoons crushed peanuts
Instructions
Mix together peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
Place the chicken in a zip-top bag . Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
Remove the chicken from the bag, bringing with it as much of the marinade as you can. Place the coated chicken in the air fryer basket.
Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Don’t Freeze . I wouldn’t suggest freezing this, once made, and saving it for later. It’s best eaten right after it’s finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won’t be kind to the taste of the chicken. So although good, it’s not as good as it was right after cooking.
Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
Control Spices. If you don’t like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor’s sake.
I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Air Fryer Peanut Chicken https://twosleevers.com/thai-peanut-chicken/
This Instant Pot mashed potatoes with cabbage or Irish Colcannon recipe is a deliciously savory side dish made with mashed potatoes and cabbage. It’s a wonderful twist on your regular mashed potatoes that you’re going to love, and a great Vegetarian Pressure Cooker Recipe.
Why You’re Going To Love This Instant Pot Mashed Potatoes Recipe (Irish Colcannon)
There are so many different ways to cook potatoes, it’s not even funny. But arguably the best way to enjoy them is homemade mashed potatoes .
Instant Pot mashed potatoes are particularly easy for me because I don’t have the pot overflowing, leaving starchy water all over the stove.
But what if I told you there is a way to make a mashed potato even better? This Instant Pot Irish Colcannon recipe takes your usual, run-of-the-mill mashed potatoes and takes it to the next level.
It’s creamy , it’s savory , the cabbage and green onions give it just the right amount of crisp, and it’s oh so yummy.
What Is Colcannon?
If you’re not familiar with Irish Colcannon , let me just fill you in on what this delicious and savory goodness is. Colcannon is a traditional Irish dish that consists of mashed potatoes and kale or cabbage. So it’s basically Irish Mashed Potatoes.
In this particular recipe, I chose to go with cabbage, and the flavors are out of this world! With the addition of nutmeg and green onions, this is a deliciously hearty potato dish that might just become your new favorite mashed potato recipe .
This recipe is a fantastic way to mix things up at the dinner table. It’s a great side to bring to just about any holiday dinner, especially for a Thanksgiving side dish , as it takes all the things you love about homemade mashed potatoes and simply elevates it.
Why Make Mashed Potatoes in an Electric Pressure Cooker?
As for the cooking method, I decided to go with the Instant Pot for this Irish Colcannon recipe, making this Instant Pot recipe about as hands-off as it gets. Cooking Instant Pot potatoes has a lot of upsides.
- Fast . It takes a total of 30 minutes to make this recipe. Normally that’s how long it takes to boil potatoes on the stovetop.
- One pot. The Instant Pot pressure cooks the potatoes and steams the cabbage at the same time, saving you from having to dirty multiple pans.
- Hands off. I can’t be the only one who has had starchy potato water overflow on the stovetop. That’s one thing you don’t have to worry about with IP mashed potatoes.
- Creamy Mashed Potatoes. This is a fantastic, light, fluffy, creamy Irish Colcannon recipe. No gluey, lumpy, mashed potatoes here!
Is Colcannon Really Better Than Mashed Potatoes?
I honestly don’t even know how to convey how much better these were. I know it sounds like an unusual combination, but that steamed cabbage does something to this mashed potatoes recipe that I just adored.
I’m sure the extra butter drizzled on top doesn’t hurt either! But I try to eat low carb and I usually give away these types of dishes once I’ve perfected the recipe.
I hoarded these potatoes. I ate them in small bites throughout the day and shared very jealously.
So I don’t know how you will react–although do leave me a comment and let me know–but as far as I am concerned In the Colcannon vs. Mashed Potatoes battle, Colcannon wins for me.
How To Make Pressure Cooker Mashed Potatoes with Cabbage (Irish Colcannon)
- Place the potatoes, water, and 1 teaspoon salt into the Instant Pot . (I used a 6-quart Instant pot but you can use an 8 quart as well.) Place a steamer rack on top of the potatoes.
- Place cabbage in a 6 x 3 container . Put the container on top of the steamer rack .
- Close the lid. Press PRESSURE COOK and cook on HIGH for 5 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the pan with the cabbage, chop, and set aside.
- Drain potatoes. Place potatoes, butter, 1.5 teaspoon salt, pepper, cream, and nutmeg into the bowl of a stand mixer and whip the potatoes until creamy (you can also use a hand mixer and whip the potatoes in the Instant Pot itself). You can also use a potato ricer or a potato masher if you’d rather.
- Stir in cabbage and the green onions.
- When ready to serve, make a well in the center of each bowl. Fill each well with additional melted butter.
Tips And Tricks For Making Irish Colcannon
- Chunky Cabbage. Leave the cabbage in large chunks, else you risk overcooking it. What works for me is to core it, and then cut into quarters.
- Kale . If you’d prefer to use kale in place of cabbage, simply steam the kale a little by either doing so in the microwave or by adding the kale to the Instant Pot after the potatoes are done. Close the lid on the pot and let it steam for 2-3 minutes in the residual heat.
- Creamy. I suggest you use Yukon gold potatoes or Russet Potatoes, as they are the best potatoes for making the best mashed potatoes. You can use red potatoes for making mashed potatoes, but they have a slightly heavier texture. I like to save my red potatoes for making roasted, smashed potatoes, or these rosemary roasted potatoes instead.
- Cutting into cubes. Notice I ask you to cut the potato into cubes before you start. This is because cook time for potatoes in an electric pressure cooker varies a lot depending on how thick they are. By precutting them to an even size, you can be assured that each piece will cook evenly.
- Not gluey. Ever wondered why your mashed potatoes are gluey? Choosing the best potatoes for mashing is super important. Either you’ve used the wrong potato, you’ve gotten too much water into them, or you’ve overbeaten them. Use the whisk attachment on your stand mixer , a potato ricer, a potato masher, or use a fork and some elbow grease. NOT your food processor . For ultra fluffy mashed potatoes soak the chopped potatoes in water first. You might also want to rinse the potatoes after they’re cooked.
- Stovetop Irish Mashed Potatoes. If you’d like to make this on the stovetop, cut the potatoes into cubes, and boil the potatoes in a pot until they are done. Add the cabbage to the pot after the potatoes are finished cooking and cover the pot for 2 minutes to cook the cabbage. Follow the instructions from step 5 and on for perfect mashed potatoes.
Variations and Delicious Add Ins to Instant Pot Mashed Potatoes
You can always omit the cabbage in this and use this as one of your basic Instant pot recipes for whipped potatoes. You will then have the option to stir in a few other ingredients.
- Sour cream . Do not reheat a potato with sour cream on it.
- Cream Cheese. Use room temperature cream cheese and whip it into the potatoes to get creamy potatoes.
- Parmesan Cheese . Use less salt if you’re adding parmesan cheese to your mash potato.
- Chicken broth rather than cream, or any sort of broth you prefer. You can also use whole milk, or evaporated milk, but I’d advise against skim milk.
- Garlic Mashed Potatoes: add Garlic Powder or my favorite, roasted garlic . In this case, be sure to smash the garlic cloves before mixing them in well into the potatoes.
- Chives . Fresh, snipped chive is great in mashed potato, but if all you have are dried chives, rehydrate them in a little hot water and then sprinkle on your potato dish.
- Using leftover mashed potatoes. I like to use them in this savory potatoes and peas recipe.
Looking For More Great Potato Recipes?
- This Potatoes Au Gratin is a classic recipe but it’s one of my favorites by far.
- Rosemary Roasted Potatoes are an easy side dish you can make in the air fryer.
- Vegan Amchoor Potatoes recipe will rock your world with their combination of tart and spice.
- Instant Pot Aloo Gobi is a wonderful spicy use of potatoes with cauliflower.
- Easy Potatoes Anna made in your airfryer or oven .
- Savory Potato Patties are done in a jiffy.
- Ethiopian potatoes and cabbage are very kid-friendly.
- Air Fryer Baked Potatoes - potatoes done in a flash.
This Irish Colcannon is seriously one of the best potato dishes out there and you’re sure to love it. If you do, make sure you share it on Facebook and Pinterest for your friends to try too.
Instant Pot Mashed Potatoes with Cabbage | Irish Colcannon
Equipment
- Instant Pot
- Steamer Rack
- 6 x 3 Inch Round Pan
- Stand Mixer
- Hand Mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 cups Russet Potatoes , peeled and diced into 2 inch cubes
- ▢ 1.5 cups Water
- ▢ 3 cups thickly chopped cabbage
- ▢ 1/3 cup Heavy Cream
- ▢ 4 tablespoons Unsalted Butter
- ▢ 2.5 teaspoons Kosher Salt , divided
- ▢ 1/2 teaspoon pepper
- ▢ 1/4 teaspoon Ground Nutmeg
- ▢ 1 cup Chopped Green Scallions , chopped
- ▢ Additional Butter For Serving
Instructions
Place the potatoes, water, and 1 teaspoon salt into the Instant Pot . Place a steamer rack on top of the potatoes.
Place cabbage in a 6 x 3 container . Place the container on top of the steamer rack .
Close the lid. Press PRESSURE COOK and cook on HIGH for 5 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
Remove the pan with the cabbage, chop and set aside.
Drain the potatoes.
Place potatoes, butter, 1.5 teaspoon salt, pepper, cream and nutmeg into the bowl of a stand mixer and whip the potatoes until creamy (you can also use a hand mixer and whip the potatoes in the Instant Pot itself).
Stir in cabbage and the green onions.
When ready to serve, make a well in the center of each bowl. Fill each well with additional melted butter.
Chunky Cabbage. Leave the cabbage in large chunks, else you risk overcooking it. What works for me is to core it, and then cut into quarters.
Kale . If you’d prefer to use kale in place of cabbage, simply steam the kale a little by either doing so in the microwave or by adding the kale to the Instant Pot after the potatoes are done. Simply close the lid on the pot and let it steam for 2-3 minutes in the residual heat.
Creamy. I suggest you use Yukon gold potatoes or Russet Potatoes, as they are the best potatoes for making the best mashed potatoes .
Cutting into cubes. Notice I ask you to cut the potato into cubes before you start. This is because cook time for potatoes in an electric pressure cooker varies a lot depending on how thick they are. By precutting them to an even size, you can be assured that each piece will cook evenly.
Not gluey. Ever wondered why your mashed potatoes are gluey? Choosing the best potatoes for mashing is super important. Either you’ve used the wrong potato, you’ve gotten too much water into them, or you’ve overbeaten them. Yukon Gold or Russet Potatoes are the best potatoes for a delicious mashed potato . You can use red potatoes for making mashed potatoes, but they have a slightly heavier texture. I like to save my red potatoes for making roasted, smashed potatoes, or these rosemary roasted potatoes instead. Use the whisk attachment on your stand mixer , a potato ricer, a potato masher, or use a fork and some elbow grease. NOT your food processor. For ultra fluffy mashed potatoes soak the chopped potatoes in water first, to get rid of some of the starch. You might also want to rinse the potatoes after they’re cooked.
Stovetop Irish Mashed Potatoes. If you’d like to make this on the stovetop, simply cut the potatoes into cubes, and boil the potatoes in a pot until they are done. Add the cabbage to the pot after the potatoes are finished cooking and cover the pot for 2 minutes to cook the cabbage. Then simply follow the instructions from step 5 and on for some pretty perfect mashed potatoes.
Check the post for a variety of add-ins to jazz up your homemade mashed potatoes.
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Nutrition
Originally Published November 9, 2019
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
