In a bowl, mix together all the ingredients except for the chicken, potatoes and peanuts. Cut chicken into 1-2 inch pieces. Heat the instant pot in Sauté mode and add a tablespoon or two of vegetable, canola or olive oil to it. Add the the peeled and quartered potatoes and sauté while stirring for about 3 minutes. Then remove the potatoes and set aside.  Browning the potatoes helps them keep their shape. Add in chicken and sauce. Stir to coat. Place potatoes on top of chicken mixture. Put on lid, set valve to sealing and put on manual, high pressure for 8 minutes. Do a ten minute natural release and then a quick release.