Prep Time 15minutes
Cook Time 15-20minutes
Ingredients
2tbsp olive oil
2 chicken breasts, diced
4cloves garlic minced
3tbsp low-sodium soy sauce or tamari
1/2cup jarred pad thai sauce (I like Thai Kitchen brand)
1 1/2cups water
1/2package thick rice noodles
1cup Carrot matchsticks
1/2each red and yellow pepper, sliced
4 green onions, sliced
1/3cup chopped peanuts
1/3cup fresh chopped cilantro
Instructions
2tbsp olive oil
2 chicken breasts, diced
4cloves garlic minced
3tbsp low-sodium soy sauce or tamari
1/2cup jarred pad thai sauce (I like Thai Kitchen brand)
1 1/2cups water
1/2package thick rice noodles
1cup Carrot matchsticks
1/2each red and yellow pepper, sliced
4 green onions, sliced
1/3cup chopped peanuts
1/3cup fresh chopped cilantro
Instructions
- Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
- Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!
Break up noodles to make sure they all fit under the liquid before pressure cooking, otherwise some of the noodles will be too hard.
ReplyDeleteAlso consider sauteing the vegetables before adding them to the pot because the raw onion is a very strong flavour.
ReplyDelete