I'm all about kitchen gadgets, and am beyond thrilled that I now live in a space where all my kitchen gadgets are actually in the kitchen. But I was honestly skeptical about the instant pot. A good friend (that's you Meg!) gave us her old instant pot because she loved it so much that she was upgrading. So I decided to try 1 instant pot recipe a week for a month to see if I actually liked it. It was rough at first, and I declared the gadget useless and stupid, until ... instant pot chicken pad thai. True to form, I looked up a few recipes online before taking bits and pieces from different ones and coming up with this one. Enjoy!
Ingredients
- olive oil
- 2 chicken breasts (or 1 large one from Wagner's), cut into small bite-size pieces
- 1 tsp garlic powder
- 1/4 cup soy sauce (I like low-sodium, but you do you)
- 1/2 cup jarred pad thai sauce (I had to search for this a bit, so maybe just order from Amazon Pantry)
- 1 1/2 cups water
- 7 oz rice noodles (half a packet)
- 2 cups grated carrots
- 2 cups chopped baby bok choy
- 4 green onions, chopped
- 1/4 cup chopped peanuts, divided in two
Ingredients
- Add olive oil and chicken to the bottom of your instant pot, and sprinkle the garlic on top.
- Pour the soy sauce, pad thai sauce and water over everything.
- Place the rice noodles on top (they'll float a little)
- Set to pressure cook on high for 2 minutes. (Yes, you read that right, 2 minutes. But remember that it will take about 10-12 minutes for it to come to temperature).
- When complete, turn your instant pot off and do a quick release of the steam before opening the lid.
- Add in the carrots, bok choy and half of your peanuts and toss to mix everything together.
- Place the lid back on and let it sit for 5-ish minutes.
- Then top with your green onions and the other half of your peanuts, and you're ready!
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