Healthy Instant Pot Thai Peanut Chicken and Noodles
This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot!
optional toppings: red chili flake, chopped peanuts
Instant Pot Instructions
In an Instant Pot, turn on sauté mode and put in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together.
Place the chicken breast in the sauce and place the Instant Pot lid on. Seal it and set it to 12 minutes under pressure.
After it's done cooking, quick release and leave the sauce in the Instant Pot and remove the chicken and set aside to shred.
For the noodles and snow peas, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute. (Please read RECIPE NOTE! Make sure there's enough liquid to avoid the burn notice)
After the noodles are cooked, add your chicken (now shredded) back in and mix it together. Top with some lime and optional: red chili flakes and chopped peanuts.
Non Instant Pot Instructions
Cook your chicken via stove top or oven baked (400F at 25 mins), set it aside to cool a bit before shredding.
Cook your noodles and peas (these rice noodles takes 6 minutes in boiling water so add the peas half way in).
In a pot on medium heat, add in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together and let it simmer for a minute.
Once everything is cooked, combine the sauce, noodles, peas, and shredded chicken. Serve immediately and top off with some lime and optional: red chili flakes and chopped peanuts.
I've had some feedback regarding a burn notice from the peanut butter sauce. Some things to keep in mind with making this recipe in the Instant Pot is
The size of your IP. Mine is 6 qt and the size of the pot plays a role. If your pot is bigger, then the liquid is not as deep so more likely to burn.
Add more liquid if it does not look like it'll be enough to bring your IP up to pressure!
I've re-tested the recipe a couple more times and have updated the liquid amount by 1 cup. It does not change the flavour and I have yet to have the sauce burn.
What type of PB you are using: note that the sauce in the video is still quite liquidly after the first pressure cook. If your peanut butter is too thick, that's something to keep in mind as it'll make the sauce thicker and more likely to burn. Add extra broth or stock if your peanut sauce is too thick
Lastly, the rice noodles Im using will literally cook once it's in boiling liquid. The results will not be the same if you use other noodles (ie pasta noodles)