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Instant Pot Chicken Pad Thai
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Ingredients:
| Olive Oil |
| 2 Boneless Skinless Chicken Breasts, sliced into 1-inch pieces |
| 4 Garlic Cloves, minced |
| 6 Tbsp Low Sodium Soy Sauce |
| 1 Cup Jarred Pad Thai Sauce |
| 3 Cups Water |
| 1/4 oz Rice Noodles |
| 1 1/2 Cups Matchstick Carrots |
| 2 Bell Peppers, any color, sliced into thin strips |
| 4 Green Onions, sliced |
| 3/4 Cup Peanuts, divided |
| 1/4 Cup Cilantro, chopped |
Directions:
- Slice the chicken, bell peppers, and green onion. Mince the garlic. Chop the cilantro. Set all ingredients aside.
- Add olive oil to the bottom of the Instant Pot. Add the chicken, garlic, soy sauce, pad thai sauce and water, in that order. Lay the rice noodles on top, letting them float slightly above the rest of the ingredients.
- Close the lid and make sure the valve is in the sealed position. Pressure cook on HIGH for 8 minutes. Quick release the pressure when done.
- Add the carrots, bell peppers, and half the peanuts. Toss to combine. Place the lid back on and let sit for 5 minutes.
- Remove the lid and serve warm with green onions, additional peanuts, and cilantro sprinkle on top.
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