I’m trying to up my photo game… what do you think? 😉
I was so pleased with how this recipe came out! I love noodles with a peanut butter-based sauce and am always on the lookout for a recipe that is macro-friendly. I started with this awesome recipe from The Creative Bite and modified it to add more protein (as always ;)), decrease the noodles, bulk up the veggies, and bring the fat down by swapping in PB2 for the peanut butter.
I’ve got a few Instant Pot recipes that I make that have turned into multi-pot recipes because of how much I make and needing to brown or saute meat on the stovetop, but aside from the sauce, this one is just the Instant Pot, which I also like.
I think this recipe is a great starting point… play around with it and see what you want to change! I’m kind of lazy and like to keep things easy for Cooking Club, so the idea of a fresh veggie that just has to be thrown in the Instant Pot at the end is very appealing to me. You may feel more ambitious and want to cook and add frozen stir fry vegetables! Some people will probably also want to go heavier on the noodles, etc. Here’s my favorite version (for now, anyway).
1 can light coconut milk
1.5 cups PB2
3/4 cup water
3 T sesame oil
1/2 cup lime juice
1/4 cup soy sauce or Tamari
3 t crushed red pepper flakes
2 T rice wine vinegar
1/2 t ground ginger
For Chicken and Noodles:
4 lbs boneless, skinless chicken breasts
2 cups chicken broth
6-7 ounces stir fry rice noodles (I did a half a package of these)
2 lbs sugar snap or snow peas
6 scallions, sliced, green part only
Blend all of the ingredients for the sauce.
Add the sauce, chicken, and chicken broth to the Instant Pot. Put the lid on, make sure it is set to “Seal” and press the poultry button (I then set the timer to 30 minutes for my 8 qt Instant Pot or 20 minutes if I’m using the 6 qt.) Do a quick release and make sure your chicken is cooked to an internal temp of 165.
Remove the chicken from the pot. Add the noodles to the liquid and make sure they are covered. Put the sugar snap or snow peas on top. Change the setting to slowcooker (I also switch to a glass lid) and cook for 10 minutes or until the noodles are soft.
While the noodles are cooking shred the chicken. When the noodles are done, add the chicken back and mix with the noodles, sauce, and peas.
When you are ready to serve, top portions with green onions and sesame seeds.
For each of 12 servings of about 1 1/3 cups: 314 calories, 7.2 grams of fat, 19.6 grams of carbs (2 grams of fiber), 37.9 grams of protein.
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2 thoughts on “Thai Chicken with Noodles and Snowpeas (Instant Pot)”
Those noodles look totally DELISH!!