Pressure Cooker Thai Peanut Chicken

• 1 cup all-purpose flour
• 8 boneless skinless chicken thighs (about 2 pounds )
• 3/4 cup creamy peanut butter
• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons hoisin sauce
• 1 can (13.66 ounces) light coconut milk, divided
• 1 cup uncooked basmati rice
• 3/4 cup water
• 1/2 cup chopped salted peanuts

1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 6-qt. electric pressure cooker.
2. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes.
3. In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork.
4. When chicken is finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Serve chicken with rice and sauce; sprinkle with peanuts.

flour, chicken, peanut butter, orange juice, orange marmalade, sesame oil, soy sauce, teriyaki sauce, hoisin sauce, light coconut milk, basmati rice, water, peanuts

Taken from www.tasteofhome.com/recipes/pressure-cooker-thai-peanut-chicken/ (may not work)