Recipe updated with second alternative Instant Pot cooking method. 

Ah, Chicken Satay – what a feast of a meal this is. Strictly speaking, Chicken Satay refers to pieces of chicken marinaded in just a few ingredients like soy or kecap manis (a thick and sticky Indonesian sweet soy sauce) and perhaps a few spices before threading onto skewers to cook.

Sometimes, that’s it but there are lots of different versions of Chicken Satay with influences coming from Indonesia, Singapore, Malaysia and Thailand and some do come with a peanut sauce. It’s a recipe you find in most Chinese takeaways here in England but the sauce is often watery and disappointing – this is anything but that.

Hungry Hubby and I love this meal and the chicken is super soft and tender and it is cooked with the peanut sauce to make it suitable for gobbling up from a bowl snuggled on the couch. Whilst it may not be fully authentic to one cuisine, can I tell you, my Instant Pot Chicken Satay is so delicious, you won’t mind at all!

[clickToTweet tweet=”Makes a takeaway favourite in your Instant Pot for dinner tonight – try this Chicken Satay!” quote=”Make a takeaway favourite in your Instant Pot for dinner tonight – try this Chicken Satay!”]

Don’t be scared by the long list of ingredients in this recipe – all you do is season little bite-sized nuggets of chicken with sweet and salty soy sauces then leave them to marinate overnight if you have the time. The next day, you blitz the sauce in your food processor or blender and boomski, you’re 12 minutes away from the most succulent Chicken Satay you have ever had, thanks to your Instant Pot. As the pieces are small, you can be eating this in 12 short minutes!

 Instant Pot Chicken Satay

I have a little confession to make about one of the ingredients. For a very long time, I have shunned store-bought curry powders as I just could not see the point. I mean, if you want to make a curry at home, then go the extra mile and use the individual spices to craft yourself something unique and delicious.

But, having succumbed to some nice packaging (I know, I feel so dirty and guilty…) in Grape Tree a new health food shop here in the UK, I can tell you their Hot Madras Curry Powder is spot on. As a seasoning, it works as a dirty little secret to give your satay just a little summin’ summin’ you can’t get any other way!

Of course, if you already have a curry powder you use and enjoy – go for that. And do feel free to up the sriracha if you are as much of a chilli head as me. Just know that as the recipe stands, chilli-phobe Hungry Hubby licks his plate clean without breaking a sweat 😀

5 from 5 votes
Instant Pot Chicken Satay
Instant Pot Chicken Satay

Luxurious and rich, this super tasty Chicken Satay will keep all you Instant Potters way away from the takeaway!

Servings: 4
: 264 kcal
Author: Just Jo
To marinade:
  • 2 tbsp kecap manis (this is a thick, sweet soy sauce)
  • 1 tsp dark soy sauce
  • 500 g chicken thigh fillets, cut into 1.5 inch bite size pieces (skinless and boneless)
For the sauce:
  • 1 tbsp coconut oil
  • 4 rounded tbsp peanut butter
  • 2 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 3 shallots, peeled
  • 1 tbsp lemongrass paste (or use the green part of a fresh stalk)
  • 1 lime, juiced (30mls worth)
  • 2 tsp sriracha (or chilli sauce of your choice)
  • 2 tsp curry powder (I use Hot Madras Curry Powder)
To finish:
  • 2 spring onions, sliced on the diagonal
  • 1 tbsp roasted and salted peanuts, chopped or crushed
  1. Start by mixing the kecap manis, soy sauce and chicken thighs well to mix. If you have time, cover and store in the fridge over night - if not, try to give it at least half an hour steeping time 

  2. When ready to cook, place all the ingredients for the sauce into a food processor or blender and blitz to mix. Trickle in 120ml of water with the motor running until you have a thinner and very smooth sauce. 

  3. Mix the marinated chicken and sauce together and then scrape into the Inner Pot of the Instant Pot, laying the thighs in a flat, even layer. (You are cooking this from cold, don't preheat the Inner Pot or it will catch and burn).  Place the lid on and set on Manual High for 12 minutes. Give a QPR when the timer sounds (but it works well with a NPR if you prefer). 

  4. Stir the chicken very well and if you want more sauce, add a little boiling water and cook briefly on Sauté mode to ensure it combines with the sauce nicely. If not, serve on top of steamed rice garnished with the sliced spring onions and crushed peanuts. 

Recipe Notes

As this sauce is thick and a little gloopy before cooking, make sure you take the Anti-Block Shield off when you've finished and give it a really good scrub. Not that I think you wouldn't but the manual tells us anything gloopy means you need to pay extra attention to cleaning this part. 


Some folks have had bother with the IP not coming up to pressure - I think it is because the sauce is thick and some peanut butters have a lot of sugar which can catch and burn. Soooo - here's my alternative method which works a treat with no obvious difference in texture to the final dish. We're going to do it pot-in-pot style (a first on EN&C!):

  1. You will need a stainless steel bowl that fits in your Inner Pot with an inch ir so space around it. I use a deep Balti dish I got for next to nothing in Aldi. 
  2. Prepare the chicken marinade - I do this in my Balti dish. 
  3. Prepare the sauce but instead of adding 120ml of water, you only need 2 tbsp (or there would be too much sauce). Pour onto the chicken and mix well. 
  4. Put the trivet in the Inner Pot. Add 500ml water. Sit the stainless steel bowl on top. Put the lid on, close the vent and program on Manual High for 18 mins. Do a QPR or NPR as preferred. 
  5. Stir very well and serve - if the sauce is too thick for you, add a splash of boiling water. 

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

Like this post? Then why not try these related recipes: