Instant Pot Thai Peanut Chicken and Pasta
Thai peanut sauce with soy, ginger, lime, and sriracha cooked with noodles and chicken, topped with scallions. This makes a quick and easy dish to make almost any time.
Equipment
Ingredients
- 1 lb spaghetti noodles
- 4½ cups chicken or garlic broth Better than Bouillon broth is great
- 4 Tbsp soy sauce
- 2 tsp True Lime or 1 Tbsp lime juice
- 5 cloves garlic minced
- 1 tsp ground ginger
- ¾ tsp sugar
- ¾ tsp salt
- ½ cup peanut butter natural (chunky or creamy is fine)
- 1 lb chicken breast or thigh meat raw sliced or cubed
- ⅓ cup chopped peanuts optional
- 3-4 scallions sliced
- sriracha and cilantro serve as desired
Instructions
- Break noodles in half and spread out all over the pot in different directions. It will be like a log jam or a pile of pick up sticks. They will fill your pot.
- Prepare your broth and add to the broth soy sauce, lime, garlic, ginger, sugar, salt and stir well. Pour liquid over noodles in pot.
- Spread out your cubed or sliced chicken on top of the noodles. Don't worry, it will all cook just fine. You won't have raw chicken, I promise.
- Dollop the top with peanut butter and DO NOT STIR. Your noodles will not be submerged all the way at this time, that's okay. They will submerge as they cook.
- Set to Pressure Cook for 4 min HP and QR, or do a controlled release if necessary.
- When pressure is released use a tongs to mix up ingredients. Test your noodles to make sure they are done enough. If they are too al dente, simply put the cover on the pot and wait 3-5 minutes. Then garnish the top with fresh chopped scallions and chopped peanuts if desired. Sriracha also adds a great flavor dimension to this dish, as well as cilantro.
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Instant Pot Thai Peanut Chicken and Pasta
Thai peanut sauce with soy, ginger, lime, and sriracha cooked with noodles and chicken, topped with scallions. This makes a quick and easy dish to make almost any time.
Servings: 4 servings
Equipment
Ingredients
- 1 lb spaghetti noodles
- 4½ cups chicken or garlic broth Better than Bouillon broth is great
- 4 Tbsp soy sauce
- 2 tsp True Lime or 1 Tbsp lime juice
- 5 cloves garlic minced
- 1 tsp ground ginger
- ¾ tsp sugar
- ¾ tsp salt
- ½ cup peanut butter natural (chunky or creamy is fine)
- 1 lb chicken breast or thigh meat raw sliced or cubed
- ⅓ cup chopped peanuts optional
- 3-4 scallions sliced
- sriracha and cilantro serve as desired
Instructions
- Break noodles in half and spread out all over the pot in different directions. It will be like a log jam or a pile of pick up sticks. They will fill your pot.
- Prepare your broth and add to the broth soy sauce, lime, garlic, ginger, sugar, salt and stir well. Pour liquid over noodles in pot.
- Spread out your cubed or sliced chicken on top of the noodles. Don't worry, it will all cook just fine. You won't have raw chicken, I promise.
- Dollop the top with peanut butter and DO NOT STIR. Your noodles will not be submerged all the way at this time, that's okay. They will submerge as they cook.
- Set to Pressure Cook for 4 min HP and QR, or do a controlled release if necessary.
- When pressure is released use a tongs to mix up ingredients. Test your noodles to make sure they are done enough. If they are too al dente, simply put the cover on the pot and wait 3-5 minutes. Then garnish the top with fresh chopped scallions and chopped peanuts if desired. Sriracha also adds a great flavor dimension to this dish, as well as cilantro.
