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	Comments on: Thai Instant Pot Chicken Thighs	</title>
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		<title>
		By: Donella Crigger		</title>
		<link>https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-42391</link>

		<dc:creator><![CDATA[Donella Crigger]]></dc:creator>
		<pubDate>Fri, 30 Jul 2021 02:18:19 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-42312&quot;&gt;Margie Leather&lt;/a&gt;.

Your changes sound amazing!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-42312">Margie Leather</a>.</p>
<p>Your changes sound amazing!</p>
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		<item>
		<title>
		By: Margie Leather		</title>
		<link>https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-42312</link>

		<dc:creator><![CDATA[Margie Leather]]></dc:creator>
		<pubDate>Sun, 25 Jul 2021 23:58:08 +0000</pubDate>
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					<description><![CDATA[Fantastic!!! This was so excellent. I used cashews instead of peanuts, seasoned the chicken with salt, pepper &#038; garlic powder, added roasted Hatch green chile because I’m in New Mexico, plus a little fresh Thai basil &#038; lemongrass. After removing the trivet &#038; tossing the chicken to coat, I threw in a cup of trimmed snap peas &#038; cooked it on high pressure zero minutes with a quick release. Served over Jasmine rice, garnished with fresh basil, raw cashews &#038; scallions. Sadly, I had no cilantro. I would proudly serve this dish to fancy company. Exquisite notes of citrus, honey, heat, smoke &#038; ginger. Thank you for this keeper!]]></description>
			<content:encoded><![CDATA[<p><img class="wprm-comment-rating" src="https://gluesticksgumdrops.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg" alt="5 stars" width="80" height="16" /><br />
Fantastic!!! This was so excellent. I used cashews instead of peanuts, seasoned the chicken with salt, pepper &amp; garlic powder, added roasted Hatch green chile because I’m in New Mexico, plus a little fresh Thai basil &amp; lemongrass. After removing the trivet &amp; tossing the chicken to coat, I threw in a cup of trimmed snap peas &amp; cooked it on high pressure zero minutes with a quick release. Served over Jasmine rice, garnished with fresh basil, raw cashews &amp; scallions. Sadly, I had no cilantro. I would proudly serve this dish to fancy company. Exquisite notes of citrus, honey, heat, smoke &amp; ginger. Thank you for this keeper!</p>
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		<item>
		<title>
		By: Donella Crigger		</title>
		<link>https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-30223</link>

		<dc:creator><![CDATA[Donella Crigger]]></dc:creator>
		<pubDate>Sun, 26 Jan 2020 19:15:29 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-30172&quot;&gt;Julia-Anne&lt;/a&gt;.

No, I wouldn&#039;t recommend stacking the chicken. I&#039;d just do it in batches if cooking for a crowd.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-30172">Julia-Anne</a>.</p>
<p>No, I wouldn&#8217;t recommend stacking the chicken. I&#8217;d just do it in batches if cooking for a crowd.</p>
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		<title>
		By: Julia-Anne		</title>
		<link>https://gluesticksgumdrops.com/thai-instant-pot-chicken-thighs/#comment-30172</link>

		<dc:creator><![CDATA[Julia-Anne]]></dc:creator>
		<pubDate>Thu, 23 Jan 2020 01:17:59 +0000</pubDate>
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					<description><![CDATA[I found this recipe and my husband and I love it!  Only question I have is if you want to double it, say for guests, do you stack the chicken on top or no?]]></description>
			<content:encoded><![CDATA[<p>I found this recipe and my husband and I love it!  Only question I have is if you want to double it, say for guests, do you stack the chicken on top or no?</p>
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