Thai Chicken Satay with Peanut SauceNagi

The pressure builds and you start counting down minutes until you eat. You can almost smell the mix of spices and coconut milk melding as the float valve finally pops up. You feel that excitement nagging your belly, knowing dang well you’re gonna get a tender pull of chicken goodness soon.

You recall how prepping the marinade was kinda quick but full of flavor. That red curry paste mixed with sugar and curry powder makes your taste buds curious. You didn’t think pressure cooker would nail that grilled satay vibe, but here you are, almost there.

You sense the valve hiss as natural release starts and your patience stretches. Every minute feels like forever but you appreciate the results waiting for you inside your cooker. Dinner’s about to get seriously dang good and you can’t wait to dig in.

Why This Recipe Works Every Single Time

• The chicken soaks in marinade flavors real good before cooking. For tips on marinating chicken thighs well, check our best chicken thigh recipes.
• Coconut milk keeps the meat juicy and tender with a creamy taste.
• Pressure cooker tips help speed up the process but keep flavors locked in tight.
• The peanut sauce adds a smooth, nutty contrast that completes the dish.
• Using bamboo skewers makes it fun and easy to eat, plus they soak to avoid burning. Learn how in our bamboo skewers soaking guide.
• Grilling (or broiling) after pressure cooking gives that nice charred finish every time.

All the Pieces for This Meal

• • 400 g full fat coconut milk (1 can) – this brings creamy richness you gotta love.
  • 13-16 bamboo skewers, 16cm long, soaked at least 30 minutes so they don’t catch fire.
  • 600 g boneless skinless chicken thighs cut in small pieces – tender and juicy is the goal here.
  • 1 tbsp curry powder for that warm, spicy kick.
  • 1 tsp white sugar balances savory with a sweet hint.
  • 2 tsp red curry paste for a bold, deep flavor punch.
  • 1 tsp kosher salt to enhance everything else without tasting salty.

• 3/4 cup smooth natural peanut butter – the creamy dip’s star.
• 2 tbsp cider vinegar adds a tangy zing to balance the sauce.
• Also white sugar, dark soy sauce, chopped peanuts, lime wedges, coriander leaves, and sliced red chili to jazz it up.

Each part adds a little something special that makes this meal pop with layers of taste and texture.

The Full Pressure Cooker Journey

• • Soak your bamboo skewers in water for at least 30 minutes. This step’s important so they don’t burn when you grill.
  • Mix 100ml coconut milk with curry powder, sugar, 2 tsp red curry paste, and salt in a bowl. This makes your marinade.
  • Add the chicken pieces and stir till every bit’s coated. Cover the bowl and marinate at least 1 hour, preferably overnight if you got the time.
  • Thread the marinated chicken onto your soaked skewers. Get ’em ready for the cooker and the grill.
  • Put your pressure cooker to work by cooking the chicken skewers just right until they’re juicy and tender with that tender pull you want.
  • While that’s cooking, make the peanut sauce. Combine leftover coconut milk, peanut butter, sugar, and red curry paste in a saucepan.

• Heat the sauce over medium heat, stirring constantly until it’s smooth and warm enough to dip.
• After pressure cooking, grill or broil the chicken for 3-4 minutes each side to get a lil’ char and smoky flavor. Serve with peanut sauce and extra toppings.

Valve Hacks You Need to Know

• If you don’t wanna wait for a full natural release, try a slow release. It lets some pressure out gradually without losing all the juiciness. See pressure cooker quick release techniques.
• Keep an ear out for that valve hiss—that’s your signal the pressure is dropping and dinner’s nearly ready.
• Sometimes, the float valve doesn’t pop up right away—check seals and make sure your cooker’s seated well before you start.
• Use the timing on your pressure cooker manual for chicken thighs; this way you get the tender pull perfect every time.
• Always soak bamboo skewers so grilling afterward doesn’t turn them into little flames.

When You Finally Get to Eat

You bite into that warm chicken satay and your mouth gets hit with a burst of coconut cream and curry powder every which way. The chicken’s tender but with a slight char that makes it taste dang close to street food you loved.

The peanut sauce is rich and nutty. You dip a skewer, scoop a lil extra sauce, and that combo is so dang satisfying you might wanna make it again tomorrow.

The fresh coriander leaves and the zing from chili slices wake up your taste buds even more. Lime wedges add that squeeze of brightness, making every bite feel lively and full of life.

Your Leftover Strategy Guide

• Store leftover chicken skewers in an airtight container in the fridge. They’ll keep good for about 3-4 days so you can enjoy them again with minimal effort.
• You can freeze cooked chicken satay too. Wrap skewers well in foil or plastic wrap then place in a freezer bag. When ready, thaw overnight in the fridge before reheating.
• Peanut sauce leftovers go in a sealed jar or container in the fridge, good for about a week. Warm gently before using again so it’s smooth and creamy.
• If you wanna take lunch up a notch, chop leftover chicken and toss it over a salad or with noodles. It worked for me and it’s dang tasty.

The FAQ Section You Actually Need

• Can I use chicken breast instead of thighs? Yeah you can, but thighs stay juicier and get that tender pull easier under pressure. Breast can dry out if you cook too long.
• How do I know when it’s done? Your pressure cooker float valve will pop up when pressure’s reached, then after cooking time, a natural release will finish things. Chicken should be tender and pull apart easily.
• Can I skip grilling step? You could but grilling makes it so much better with char and smoky hints. If you don’t have a grill, broil in the oven for a few minutes instead.
• What if my float valve doesn’t move? Check if the lid is sealing right and if there’s enough liquid inside. Also look for any clogs around the valve area.
• Is red curry paste spicy? It has some heat but not too intense. You can adjust how much you put in to match your taste.
• How long do skewers need to soak? At least 30 mins to stop them burning or catching fire during cooking and grilling. Soaking makes a huge difference.

For more recipes using chicken thighs and easy peanut sauces, check out our best chicken thigh recipes and favorite peanut sauces collections.

Learn how to properly soak bamboo skewers for grilling in our detailed bamboo skewers soaking guide. Also, explore quick and safe pressure cooker quick release techniques to boost your cooking speed without losing juiciness.

Explore more convenient chicken preparation methods in our easy chicken prep tips for time-saving insights.