In the Instant Pot, mix together all your ingredients before layering in your chicken.
When done, place your lid on, set the valve to sealing, and set on Manual for 4 minutes. Natural Pressure Release for 10 minutes when done before quick releasing.
Give the chicken satay a stir before serving.
Serve immediately with garnish and your side of choice (I picked rice) or store in an airtight container in the fridge for up to 5 days.
Video
Notes
Please take note of your liquid mixture and add water/broth if needed to your discretion. As shown in the video tutorial, my mixture is pretty thin. If your peanut butter or coconut milk is of a thicker consistency, you may need to add 1/4 cup of water/broth to thin it out to avoid a burn message.