Instant Pot Thai Chicken Noodles

By: 365 Days of Slow Cooking and Pressure Cooking

2 tsp canola or vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into bite size pieces

3 garlic cloves, minced

2 cups chicken broth

¼ cup low sodium soy sauce

½ tsp crushed red pepper

8 oz whole wheat thin spaghetti noodles, uncooked (or use rice noodles cooked separately)

¼ cup fresh lime juice

⅓ cup peanut butter

1 red bell pepper, diced

¾ cup snipped cilantro (I use less)

½ cup peanuts

Turn your Instant Pot to the sauté function. When the display says HOT add in the oil. Add in the chicken and sauté for about 3 minutes. Add in the garlic and sauté for 30 seconds. Add in the chicken broth and deglaze the pot. Add in the soy sauce and red pepper. Break the noodles in half and add them to the pot. The liquid should cover the noodles almost completely.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When the time is up, move the valve to venting.

Open the pot and stir in the lime juice and peanut butter. There will be a bit of liquid in the pot but it will get absorbed fairly quickly. Stir in the bell pepper and cilantro.

Scoop the noodles into bowls and top each one with 2 Tbsp of peanuts and additional cilantro, if desired.

Makes 4-6 servings.