Peanut-Chili Crisp Chicken


  • 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
  • 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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