Ingredients: |
Ingredients: FOR THE SAUCE
1/4 Cup Brown Sugar
1/4 Cup Chicken Broth or Water
1/4 Cup Rice Vinegar
1/4 Cup Low-Sodium Soy Sauce
2 Tablespoons Fish sauce (or sub with more low-sodium soy sauce)
2 Tablespoons Creamy Peanut Butter
5 Cloves Garlic, Minced
1 Tablespoon Sesame Oil
1 Tablespoon Sriracha
FOR THE PAD THAI
1 Pound Chicken Breast, Diced in 1.5-inch Pieces
1 Cup Matchstick Carrots (about 2 medium carrots)
1/4 Cup Diced Green Onion, White and Light Green Parts only
8 Onces Rice Noodles
2 Zucchini, Spiralized or Cut Into Matchsticks
1 Cup Bean Sprouts
SERVE WITH
Cilantro
Sliced Green Onion
Lime Wedges
Chopped Peanuts
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Directions: |
Directions:In a medium bowl, whisk together all the sauce ingredients.
Place the diced chicken in the Instant Pot and pour in the sauce.
A the carrots and green onion on top of the chicken. Pressure cook on Manual High pressure for 4 minutes. It will take about 10 minutes to come to pressure. At the end of cooking time, allow for a 5-minute Natural Pressure Release (NPR).
Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions, until you just reach your desired texture. Drain in a colander and set aside.
After the 5-minute NPR, quick release any remaining pressure in the Instant Pot.
Stir in the zucchini, bean sprouts and bell pepper.
Put the lid on the Instant Pot to steam the vegetables in the heat of the sauce for about 3 minutes (do not use steam function of your instant pot if it has one. It will make your veggies mushy).
Add the rice noodles to the Instant Pot and use tongs to carefully toss them with the chicken and vegetables, until they're evenly covered in sauce. Let them sit for a minute to warm up, if necessary.
Serve immediately with your chosen garnishes. |
This recipe for Instant Pot Chicken Pad Thai is from