If you are looking to make an Asian-inspired Thai food for dinner tonight, this Instant Pot Thai Chicken With Beans is just what you need. Pair it with some of our other Chinese favorites and have this meal at home instead of Chinese takeaway!
Jump to:
Why This Recipe Works
- Authentic Flavors: This recipe brings the vibrant tastes of Thai cuisine to your table.
- Efficient Cooking: The Instant Pot ensures a tender, flavorful chicken in less time.
- Healthy and Delicious: A balanced meal that doesn't compromise on taste.
📋 Ingredients
- Boneless Skinless Chicken Breast Tenders: The main protein in this dish, providing a lean, tender bite.
- Salt and Pepper: Enhance the natural flavors of the chicken and vegetables.
- Onion: Adds a sweet and savory depth to the overall flavor profile.
- Chicken Stock: Provides a rich, savory base for the sauce.
- Agave: Brings a touch of natural sweetness to balance out the spicy and savory flavors.
- Soy Sauce: Gives the dish a deep umami flavor and saltiness.
- Chilli Paste: Adds a spicy kick, making the dish more exciting and flavorful.
- Sesame Oil: Infuses the dish with a distinct nutty aroma and taste.
- Lime Juice: Adds a tangy freshness that lightens up the rich flavors.
- String Beans: Contribute a satisfying crunch and a contrasting color to the dish.
- Minced Garlic: Enhances the aromatic profile of the dish with its pungent flavor.
- Fresh Basil: Brings a burst of herbaceous freshness that complements the Thai flavors.
- Minced Ginger: Adds a spicy, zesty note that pairs well with the other Asian ingredients.
- Shaoxing Wine: Enriches the sauce with a complex sweetness and depth.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Thai Red Curry Paste: Is a lively swap for chili paste in your Thai chicken, bringing depth with its spice and herb mix. Add 1-2 tablespoons of red or green curry paste for authentic Thai flavors, adjusting to taste.
- Yellow Curry Paste: Using yellow curry paste instead of chili or red curry paste in Thai chicken offers a milder, slightly sweet flavor with a vibrant turmeric and spice blend, enriching the dish without overpowering heat.
- Fish Sauce: Can be used as a substitute for soy sauce or added as an optional ingredient in Thai chicken curry, adding a unique umami flavor that complements the dish's complexity.
- Chicken Thighs: Can be used instead of chicken breasts in chicken thai curry for a juicier, more flavorful result due to their higher fat content.
- Brown Sugar: Can be used as a substitute for agave in Thai chicken, adding a rich, molasses-like sweetness that complements the savory and spicy flavors, while also helping to caramelize the chicken for a deeper taste.
🔪 How To Make Instant Pot Thai Chicken?
In a small bowl add the chicken stock, lime juice, soy sauce, Sriracha
Sauce, chili paste, Shaoxing wine and agave. Whisk to combine, and set to the side.
Prep your onion into thin slices and set to the side. Turn the Instant Pot to saute, add the oil, and allow to heat up. Add the garlic and cook the garlic for 2 minutes or just until it’s fragrant. Add the onion, green beans, and ginger to the Instant Pot and cook for 4 minutes, stirring often.
Remove the onions and green beans mixture from the Instant Pot and set
to it side. Add another tablespoon of oil to the Instant Pot. Season your chicken with salt and pepper to taste. Then add the diced chicken and cook for 3-4 minutes, stirring often.
Add the vegetables back into the Instant Pot, and the sauce , stirring to combine. Place the lid on the Instant Pot and seal the vent. Turn your Instant Pot off sauté and set it to Manual. Set the timer for 2 minutes.
Release pressure from the vent carefully. Add your sliced basil and stir to combine. Allow to sit for 4 minutes then serve.
👩🍳 Expert Tips
Coconut Milk: Opt for full-fat coconut milk, such as Chaokoh or Aroy-D, to add creaminess and depth to Instant Pot Thai Chicken.
💭 FAQs
Green beans are the most common choice, but you can also use snap peas, long beans, or even edamame for a variation. If using canned beans, such as black beans or chickpeas, rinse them well before adding.
A classic Thai-style sauce includes soy sauce, fish sauce, garlic, ginger, lime juice, and a touch of honey or brown sugar. Adding red curry paste or peanut butter can enhance the flavor.
For more heat, add Thai chilies, red pepper flakes, sriracha, or extra curry paste. Adjust the spice level based on your preference.
Yes! Thai chicken with beans stores well in the fridge for up to 3 days. Reheat in a skillet with a splash of water or coconut milk to keep it from drying out.
Store your leftover Instant Pot Thai Chicken in an airtight container and refrigerate it within two hours of cooking. It can be kept in the refrigerator for up to 3-4 days.
For longer storage, freeze it in a sealed container for up to 3 months, ensuring it's cooled down before freezing.
Serving Suggestions
These are my favorite dishes to serve with Thai Chicken With Beans:
- White Rice: Serve plain white rice alongside Thai chicken and beans. Its neutral flavor and fluffy texture provide a simple base for the bold flavors of the main dish to shine.
- Vegetable Lo Mein: Prepare vegetable lo mein with stir-fried noodles, broccoli, carrots, and bell peppers. The savory and slightly sweet flavors of the lo mein complement the spices in the Thai chicken and beans.
- Vegetable Spring Rolls: Serve vegetable spring rolls filled with carrots, cabbage, bell pepper and vermicelli noodles, accompanied by a sweet chili dipping sauce. These light and crispy rolls add texture and freshness to the meal.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Instant Pot Thai Chicken With Beans
Ingredients
- 7-8 boneless skinless chicken breast tenders diced
- Salt and pepper to taste
- Onion – red or white
- ¼ cup chicken stock
- 1 tsp. agave
- 2 tbsp. soy sauce
- 1 tbsp. Chilli paste
- 2 tbsp. sesame oil
- 1 lime juiced
- A pound string beans ends trimmed and cut in half
- 1 tbsp. minced garlic
- 2 tbsp. Fresh basil sliced
- 1 tbsp. minced ginger
- 1 tbsp. Shaoxing wine
Instructions
- In a small bowl add the chicken stock, lime juice, soy sauce, SrirachaSauce, chili paste, Shaoxing wine and agave. Whisk to combine, and set to the side.
- Prep your onion into thin slices and set to the side. Turn the Instant Pot to saute’ add the oil, allow to heat up. Add the garlic and cook the garlic for 2 minutes or just until it’s fragrant. Add the onion, green beans, and ginger to the Instant Pot and cook for 4 minutes , stirring often.
- Remove the onions and green beans mixture from the Instant Pot and setto the side. Add the another tablespoon of oil to the Instant Pot. Season your chicken with salt and pepper to taste. Then add the diced chicken and cook for 3-4 minutes, stirring often.
- Add the vegetables back into the Instant Pot, and the sauce , stirring to combine. Place the lid on the Instant Pot and seal the vent. Turn your Instant Pot off sauté and set it to Manual. Set the timer for 2 minutes.
- Release pressure from the vent carefully. Add your sliced basil and stir to combine.
- Allow to sit for 4 minutes then serve.
Notes
- Coconut Milk: Opt for full-fat coconut milk, such as Chaokoh or Aroy-D, to add creaminess and depth to Instant Pot Thai Chicken.
Comments