One-Pot Pad Thai (IP)
One‑Pot Chicken Pad Thai By :Bruce Weinstein & Mark Scarbrough There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way […]
Ingredients
- 8 oz.Chicken, cut for stir-fry
- 1.5 cupChicken Broth
- 3medium scallions, chopped
- 0.25 cuproasted unsalted peanuts
- 3 tbspgluten-free fish sauce
- 3 tbspDark Brown Sugar
- 2 tbspunseasoned rice vinegar
- 6medium garlic cloves, minced
- 1 tbspLow Sodium regular or low-sodium soy sauce
- 8 oz.raw dried wide flat rice noodles, broken
- 1Yellow Bell Peppers, seeded and sliced
- Lime Wedges, for serving
Instructions
- 1
In a 5-, 6-, or 8-quart Instant Pot®, stir together the chicken, chicken broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce until the brown sugar dissolves.
- 2
Lay the broken rice noodles on top of the sauce mixture and press down gently, just until some are submerged but none are touching the bottom of the pot. Pile the yellow bell pepper strips on top of the noodles, then lock the lid onto the pot.
- 3
Set the Instant Pot® to Pressure Cook or Manual on High Pressure. Ensure the steam release is set to Sealing. Set the time for 4 minutes, and press Start if needed.
- 4
When the cooking time is complete, use the quick-release method to bring the pressure back to normal. Carefully unlatch and open the lid.
- 5
Gently stir the contents until well combined. Serve warm with lime wedges to squeeze over each serving. Enjoy!