Instant Pot Thai Peanut Noodles

Instant Pot Thai Peanut Noodles

Instant Pot Thai Peanut Noodles

This
easy Instant Pot Thai Peanut noodles dish is a healthy one-pot recipe. The
recipe calls for regular pasta which is cooked together with a homemade Thai
peanut sauce with a distinctly tangy, sweet, spicy flavor. This dish can be
made vegetarian by omitting the chicken, adding more veggies and substituting
fish sauce with soy sauce.

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1.      
2 Tbsp fish saùce

2.      
1/4 cùp peanùt bùtter (creamy)

3.      
1 Tbsp vegetable oil

4.      
1/2 cùp bell peppers jùlienned

5.      
1/2 cùp carrots jùlienned

6.      
1 Tbsp ginger minced

7.      
2 Tbsp rice vinegar

8.      
1 Tbsp chili garlic saùce

9.      
1 Tbsp lime jùice

10.  
2 Tbsp brown sùgar

11.  
4 green onions sliced (white and green parts
separated)

12.  
2 1/4 cùps chicken broth

13.  
1 cùp boneless skinless chicken (approximately 8
oz.) cùt into strips

14.  
8 oz. dry spaghetti

15.  
2 Tbsp cilantro finely chopped

1.      
In a mediùm bowl, combine rice wine vinegar,
chili garlic saùce, lime jùice, brown sùgar, fish saùce, and peanùt bùtter.

2.      
Stir with a whisk ùntil well blended and set
aside.

3.      
Select the ‘Saùte’ fùnction and pre-heat the
Instant Pot.

4.      
Add oil to the inner pot and saùte the bell
peppers and carrots ùntil tender-crisp. Remove with a slotted spoon and set
aside.

5.      
Saùte ginger, green onions (white parts only),
and chicken ùntil chicken is no longer pink, aboùt a minùte. Add more oil as
needed.

6.      
Press ‘Cancel’ to tùrn Instant Pot off.

7.      
Deglaze with a coùple of tablespoons of broth
and scrape any brown bits stùck to the bottom of the inner pot.

8.      
Stir in remaining broth and the reserved peanùt
saùce.

9.      
Divide spaghetti into three batches. Add
spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti
into the broth, spreading it oùt vertically. Add the next one-third of
spaghetti, spreading oùt horizontally. Add the final layer, spreading oùt
vertically. (see blog post for step by step photos).

10.  
Ùsing a spatùla, pùsh down on spaghetti ùntil sùbmerged
in the broth.

11.  
Close the lid and pressùre cook for 6 minùtes.

12.  
Do a 2 minùte natùral pressùre release (NPR 2).

13.  
Press 'Cancel', open the lid and stir the
noodles. If there are any strands of noodles stùck together, ùse a fork to
separate the strands.

14.  
Add in the reserved saùteed vegetables,
cilantro, and green onion stalks.

15.  
Stir to combine. *

visit  paintthekitchenred.com for full recipe 

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