Pressure cooker Hoisin peanut chicken

Hoisin Peanut Chicken (Pressure Cooker)

serves 3

• 5 boneless chicken thighs
• 1 tablespoon cooking oil, like vegetable or peanut
• 1/4 cup crushed peanut
  
  For the Sauce
• 1/2 cup hoisin
• 3/4 cup water
• 2 tablespoons sesame oil
• 3 tablespoons, peanut butter, microwaved for 20 seconds
• 2 cloves of garlic, roughly chopped
• 1/2 teaspoon of ginger, grated or powdered
• 1 tablespoon vinegar
• 1 tsp chili garlic sauce (optional for spice)
  
  Cornstarch Slurry
• 1½ tablespoons of cornstarch
• 1/4 cup warm water
  
  Garnish
• cilantro, chopped
• green onion, sliced
• sesame seeds

Directions 

Brown Chicken -  Set your pressure cooker to saute, add you cooking oil and allow it to get nice and hot. When it is a good temperature, add your chicken thighs. Brown for about 3 minutes on each side.

Mix Sauce - In a separate bowl add the ingredients for the sauce and whisk. When chicken is done browning, add your sauce.

Cook -  Secure lid and cook on high/manual for 14 minutes + 5 minutes Natural Pressure Release, then quick release. Set to saute and stir in your cornstarch slurry and ground peanut. Cook on saute for about 1 additional minute, then shut off. 

Serve -  Serve over your favorite rice or noodle. (it's really good on udon) Garnish with cilantro, green onion and sesame seeds.
Add seasoning to taste (needs salt)

3 noodle nests between 4 fine

Consider mange tout on the side