Instant Pot Chicken Satay

Name: Instant Pot Chicken Satay
Ingredients: 2 tablespoons (1/4 stick) salted butter; 2 1/2 pounds chicken tenderloins; 2 teaspoons soy sauce, tamari, or coconut aminos; 2 teaspoons Worcestershire sauce; 1 (13-14-ounce) can unsweetened coconut milk (it should be thin like water, not thick and lumpy); 4 ounces massaman curry paste, divided (see Jeff's Tips); Juice of 1 lime; 3 tablespoons fish sauce; 1 tablespoon apple cider vinegar; 1 tablespoon crushed or minced ginger (I use squeeze ginger); 1/4 cup fresh Thai basil or tarragon leaves; 1 tablespoon light or dark brown sugar; 1 teaspoon ground cumin; 2 tablespoons cornstarch + 2 tablespoons cold water; 1/2 cup smooth or chunky peanut butter; Crushed peanuts, for topping (optional)

"One of my all-time favorite treats in Thai cuisine are Chicken Satay. Featuring a thick sauce that has a thrilling combination of accessible Thai ingredients kissed with peanut butter, chicken satay is as much a hit at home as it is on a Thai menu. While wonderful for dinner, I also love serving them as Hors d'Oeuvres for gatherings. Making them in the Instant Pot takes this iconic dish to the most convenient, one-pot level. As RuPaul may say after trying one, we're about to Satay Away!..."

INGREDIENTS

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2 tablespoons (1/4 stick) salted butter

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2 1/2 pounds chicken tenderloins

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2 teaspoons soy sauce, tamari, or coconut aminos

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2 teaspoons Worcestershire sauce

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1 (13-14-ounce) can unsweetened coconut milk (it should be thin like water, not thick and lumpy)

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4 ounces massaman curry paste, divided (see Jeff's Tips)

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Juice of 1 lime

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3 tablespoons fish sauce

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1 tablespoon apple cider vinegar

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1 tablespoon crushed or minced ginger (I use squeeze ginger)

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1/4 cup fresh Thai basil or tarragon leaves

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1 tablespoon light or dark brown sugar

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1 teaspoon ground cumin

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2 tablespoons cornstarch + 2 tablespoons cold water

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1/2 cup smooth or chunky peanut butter

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Crushed peanuts, for topping (optional)

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