Peanut-Chili Crisp Chicken

By: Dotdash Meredith

Peanut-Chili Crisp Chicken
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
High Pressure, Saute
cuisine icon Keywords
4 servings, bone-in chicken thighs, chicken, chili, chili powder, cook 8 min, crisp, crushed red pepper, dinner, Dotdash Meredith, dried minced onion, easy, finely chopped dry-roasted peanuts, fresh green beans, garlic, grated fresh ginger, ground cardamom, ground cumin, high pressure, instant pot, lunch, or vegetable oil, peanut, prep 20 min, reduced-sodium chicken broth, salt, saute, sliced shallots

prep icon Prep Time
20 min
cook icon Cook Time
8 min

serving icon Servings
4 Servings
Ingredients
  • 1/4 cup peanut or vegetable oil
  • 1 cup sliced shallots
  • 6 cloves garlic
  • 4 bone-in chicken thighs
  • 3/4 tsp salt
  • 12 ounces fresh green beans
  • 1/2 cup finely chopped dry-roasted peanuts
  • 2 tbsp dried minced onion
  • 2 tbsp chili powder
  • 1 tbsp grated fresh ginger
  • 1 1/2 tsp crushed red pepper
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cardamom
  • 3/4 cup reduced-sodium chicken broth
Instructions
  • Place a 6-qt Instant Pot on Saute setting. Add oil. When oil is hot, add shallots and garlic. Cook 6 to 8 Minutes or until tender and starting to brown, stirring occasionally. Transfer shallots, garlic, and all but 1 Tbsp oil to a small bowl. Season chicken with 1/2 tsp salt. Brown chicken, in batches, in reserved oil in pot, turning to brown evenly. Return all chicken to Instant Pot. Top with green beans.
  • Add next seven ingredients (through cardamom) to shallot mixture in bowl. Spoon half of the mixture over chicken and beans in pot. Add broth. Sprinkle remaining 1/4 tsp salt over all. Lock lid in place. Set Instant Pot on High Pressure to cook 8 Minutes. Turn off Instant Pot; let stand 15 Minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove chicken and beans from pot to a serving platter. Top with remaining shallot mixture.
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