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Instant Pot® Chicken Pad Thai
Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1tablespoon sesame oil
3/4pound 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 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; select high pressure and cook 3 minutes. Release pressure on Instant Pot; 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.