Ingredients
- 2 tbsps Olive Oil
- 2 Chicken Breast diced
- 4 cloves Garlic minced
- 3 tbsps Soy Sauce
- 1⁄2 cup Pad Thai Sauce jarred (I like Thai Kitchen brand)
- 1 1⁄2 cups Water
- 7 ozs Rice Noodles
- 1 cup Carrots matchsticks
- 1⁄2 Red Bell Pepper sliced
- 4 Green Onions sliced
- 1⁄3 cup Peanuts chopped
- 1⁄3 cup Fresh Cilantro chopped
Instructions
Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients.
Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!
Source: https://thegirlonbloor.com/instant-pot-chicken-pad-thai/#recipe
