Instant Pot Thai Chicken Noodle Bowls
Ingredients
1/2 cup rice vinegar
1/2 cup Asian sesame oil
1/4 cup creamy peanut butter
2 Tbs soy sauce
2 Tbs fresh lime juice
1 Tbs firmly packed light brown sugar
2 tsp red chili paste
1 Tbs peeled and grated fresh ginger
1 lb boneless, skinless chicken breasts or thighs
1 Tbs canola oil
1/2 lb dried rice noodles
Directions
In a bowl,whisk together the vinegar, sesame oil, peanut butter, soy sauce, lime juice, sugar,chili paste, and ginger to make a sauce. In a second bowl, combine the chicken and 1/4 cup of the sauce to coat. Cover and marinate at room temperature for at least 20 minutes or in the refrigerator for up to overnight.
In an Instant Pot set to saute, warm the canola oil. Remove the chicken from the sauce. In batches, sear the chicken until browned on both sides, about 3 minutes per side. Add the remaining sauce to the pot and stir well.
Cover the pot with the lid into place and turn the valve to sealing. Set the Instant Pot to cook at high pressure for 10 minutes.
While the chicken cooks, cook the rice noodles according to the package instructions, then drain, reserving 1/4 cup of the cooking water.
When the pressure cooking is complete and the steam stops , transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite size pieces. Add the rice noodles to the pot and toss with the sauce, adding the reserved cooking water as needed to achieve the desired consistency.
Divide the noodles evenly among individual bowls and top with the chicken and any garnish you choose, such as bean sprouts or peanuts or lime wedges or sliced green onions etc.
