Instant Pot™ Pad Thai Chicken & Rice
Lunar New YearDinnerLunchLunchDinnerChicken & PoultryVegetarianHigh ProteinVeganSugar ConsciousDairy-freeOne DishProgrammable Pressure CookerInstant Pot™
Ingredients
- 1 pkg Pad Thai Seasoning
- 1 1⁄4 cups water
- 3 tbsp soy sauce, preferably low-sodium
- 1 tbsp unsalted natural peanut butter or seed butter
- 1 tbsp Sriracha or your favourite hot sauce, optional
- 1 cup white rice
- 1 lb (450 g) boneless, skinless chicken, about 2 breasts
- 2 bell peppers
- 1 large carrot
Preparation
- In the bottom of a 5 quart Instant Pot™, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
- Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
- Secure lid; press ‘MAUAL” button, select “HIGH”, and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
- When the cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 8 min.
- Stir to mix; spoon into bowls and add topping, as desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 410, Fat 5 g (Saturated 1.5 g, 0 0 g), Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 59 g (Fiber 4 g, Sugars 12 g), Protein 30 g.
Tips
Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.