Put in all ingredients except peanut butter into your Instant Pot and set your cooker to High Pressure for 10 minutes. I used a frozen block of chicken thighs which took about 15 minutes, so just adjust cooking time based on what cut of meat you're using.
Allow it to release pressure naturally and open the lid carefully.
Mix in the peanut butter a little at a time. Taste with each addition as your reward for cooking. Taste the peanut butter too, make sure it's good stuff.
Serve hot and enjoy!
The final sauce should be thick enough to coat the back of a spoon in a thin layer.
Feel free to sub whatever you want that sounds better/meets allergy needs, such as sunflower butter for peanut butter.
Make sure you add the peanut butter gradually and give it a taste every time you add a bit more. You want a slight peanut butter taste, not an overwhelming one.