Pressure Cooker Thai Peanut Chicken Noodles Food

INSTANT POT THAI PEANUT CHICKEN RECIPE

Steps:

• Add sesame oil to Instant Pot and set the "Sauté" setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
• Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
• Add metal rack to the Instant Pot and place the browned chicken thighs on top.
• Add lid and lock into place. Switch vent to "Sealing" position and set the "Manual" setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
• When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
• Optional: To thicken sauce, select the "Sauté" setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
• Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
• Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!

PRESSURE COOKER THAI PEANUT CHICKEN NOODLES

Steps:

• Add the chicken, thai peanut sauce and chicken broth to the Express Crock.
• Place the lid on the multi-cooker and make sure the steam release valve is set to "seal".
• Press the poultry button and press start.
• Once cooking is complete and the pressure has released, remove the lid and quickly remove the chicken from the Express Crock and add the rice noodles.
• Place the lid back on the multi-cooker and set a timer for 10 minutes.
• Meanwhile, shred the chicken with two forks.
• After the noodles have been in the multi-cooker for 10 minutes with the sauce, remove the lid and add the chicken back to the pot.
• Toss everything together and serve immediately topped with shredded carrots, diced green onions and chopped peanuts.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.