There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way to create a beloved comfort-food meal with much less work.
INGREDIENTS
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INSTRUCTIONS
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Stir the chicken, broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves
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Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips on top of the noodles, then lock the lid on the pot.
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Set Instant Pot for Pressure Cook or Manual on High Pressure. Set steam release to Sealing. Set time for 4 minutes. If needed press start.
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When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.
RECIPE NOTES
Tips
Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
– For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
– For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried noodles for the large pot.
Beyond
– For a heftier meal, add up to 8 ounces firm tofu, diced, or up to 8 ounces peeled and deveined medium shrimp (about 30 per pound) with the bell pepper strips.
– Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts.
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis