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Instant Pot Chicken & Vegetable Pad Thai
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Ingredients:
1 lb Boneless Skinless Chicken, cut into 1-inch pieces
1 Cup Matchstick Carrots
4 Green Onions, sliced, plus more for topping
8 oz Rice Noodles, cooked
1 Zucchini, julienned
1 Cup Bean Sprouts
1 Red Bell Pepper, julienned
Cilantro, chopped, for garnish
Peanuts, for garnish
Pad Thai Sauce
1/4 Cup Brown Sugar
1/4 Cup Chicken Broth
1/4 Cup Rice Vinegar
1/4 Cup + 2 Tbsp Low Sodium Soy Sauce
2 Tbsp Creamy Peanut Butter
5 Garlic Cloves, minced
1 Tbsp Sesame Oil
1 Tbsp Sriracha
In a medium bowl, whisk together all the sauce ingredients. Taste and adjust seasoning as needed. Set aside.
Cube the chicken and slice the green onions, zucchini, and bell pepper.
Place the chicken in the Instant Pot. Pour the sauce over the top. Add the carrots and green onions (reserve a few for garnish).
Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 4 minutes. Let the pressure naturally release for 3-4 minutes then quick release the pressure.
While the chicken cooks, bring a pot of water to a boil. Cook the rice noodles according to package instructions. Drain and set aside.
Remove the lid of the Instant Pot. Add the zucchini, bean sprouts, and bell pepper. Stir to combine all ingredients. Close the lid and let sit for 2-3 minutes to steam the veggies.
Remove the lid of the Instant Pot. Add the rice noodles and stir to coat until evenly covered with sauce.
Spoon into bowls and serve warm with cilantro, green onion, and peanuts sprinkled over the top. Enjoy!
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1 lb Boneless Skinless Chicken, cut into 1-inch pieces
1 Cup Matchstick Carrots
4 Green Onions, sliced, plus more for topping
8 oz Rice Noodles, cooked
1 Zucchini, julienned
1 Cup Bean Sprouts
1 Red Bell Pepper, julienned
Cilantro, chopped, for garnish
Peanuts, for garnish
Pad Thai Sauce
1/4 Cup Brown Sugar
1/4 Cup Chicken Broth
1/4 Cup Rice Vinegar
1/4 Cup + 2 Tbsp Low Sodium Soy Sauce
2 Tbsp Creamy Peanut Butter
5 Garlic Cloves, minced
1 Tbsp Sesame Oil
1 Tbsp Sriracha
Directions:
In a medium bowl, whisk together all the sauce ingredients. Taste and adjust seasoning as needed. Set aside.
Cube the chicken and slice the green onions, zucchini, and bell pepper.
Place the chicken in the Instant Pot. Pour the sauce over the top. Add the carrots and green onions (reserve a few for garnish).
Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 4 minutes. Let the pressure naturally release for 3-4 minutes then quick release the pressure.
While the chicken cooks, bring a pot of water to a boil. Cook the rice noodles according to package instructions. Drain and set aside.
Remove the lid of the Instant Pot. Add the zucchini, bean sprouts, and bell pepper. Stir to combine all ingredients. Close the lid and let sit for 2-3 minutes to steam the veggies.
Remove the lid of the Instant Pot. Add the rice noodles and stir to coat until evenly covered with sauce.
Spoon into bowls and serve warm with cilantro, green onion, and peanuts sprinkled over the top. Enjoy!
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