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Pad Thai Chicken Instant Pot Recipe

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This recipe for Pad Thai Chicken Instant Pot is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
2 chicken breasts diced
4 cloves garlic minced
3 tbsp low sodium soy sauce or tamari
1/2 cup jarred pad Thai sauce (Thai Kitchen brand is good)
- or make Pad Thai Sauce below
1 1/2 cups water
1/2 cup thick rice noodle
1 cup bean sprouts
1 cup carrot matchsticks
1/2 each red and yellow peppers sliced
4 green onions sliced
1/3 cup chopped peanuts
1/3 cup fresh chopped cilantro
Pad Thai Sauce
1 1/2 tbs Tamarind paste
3 tbs brown sugar
2 tbs fish sauce
1 1/2 tbs oyster sauce
1 tb siracha or Thai chili oil

Directions:
Directions:
Add olive oil, chicken, garlic, soy sauce, pad 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 stem, waiting until the pressure gauge drops back down and the lid is safe to open. Add carrots, 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.

 

 

 

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