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In An Instant: Thai Peanut Noodle Bowl


Everyone is obsessed with the Instant Pot! It's the 'new' trending gadget because it allows you to whip up a weeknight meal that you generally may have reserved for the weekend. The Instant Pot (brand name) is really just a new take on a pressure cooker, but it sure does make those meals come together more quickly!

(Editor's note: There is a learning curve, so practice makes perfect if you are a new Instant Pot-ter.)

This Thai Peanut Chicken and Noodle bowl will certainly hit the spot for your whole family. We love it topped with chopped peanuts!


Thai Peanut Chicken & Noodles




1 1/2 lb boneless skinless chicken breasts
1 c. Thai peanut sauce
3/4 c. chicken broth
5 oz. stir-fry rice noodles
1 c. sugar snap or snow peas
optional garnishes - chopped peanuts red pepper flakes, green onions & cilantro



Turn your electric pressure cooker to saute and lightly saute the peas for 1-2 until just slightly cooked. Remove peas and set aside. Turn off of saute.

Add the chicken, Thai peanut sauce and broth to the pot. Cook on high pressure for 12 minutes.

Release the steam by turning the nozzle and remove the chicken from pot, leaving the sauce. To the sauce, add the noodles and ensure all of the dry noodles are submerged in sauce. Top with the peas and replace the cover as quickly as possible. Change the settings to slow cooker (normal), and cook for 10 minutes or until the noodles are soft but firm.

Meanwhile, shred the chicken breasts and set aside.

Remove the lid of the pressure cooker and give the noodles a good stir. Add the chicken back to the pot with the noodles. Cook on slow cooker mode for an additional 10 minutes. Serve warm.

--- This dish is just as good when you make it vegetarian! Skip the chicken, sub tofu, or just add additional noodles.