Instant Pot® Chicken Pad Thai
Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1tablespoon sesame oil
3/4pound Miller’s Boneless Skinless Chicken Breasts, cut crosswise into 1/2-inch strips
1small red bell pepper, sliced
1/2small red onion, thinly sliced
2packages (7.7 ounces each) pad Thai kit
3-1/2cups bean sprouts
1/4cup chopped fresh cilantro
4lime wedges (optional)
3/4pound Miller’s Boneless Skinless Chicken Breasts, cut crosswise into 1/2-inch strips
1small red bell pepper, sliced
1/2small red onion, thinly sliced
2packages (7.7 ounces each) pad Thai kit
3-1/2cups bean sprouts
1/4cup chopped fresh cilantro
4lime wedges (optional)
1. In 6-quart Instant Pot, heat oil on Sauté-More setting. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2-1/2 cups bean sprouts.
2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.
Approximate nutritional values per serving:
528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 26g Protein