Instant Pot™ Pad Thai Chicken & Rice

25 min
4 servings
$3.23/serving

Perfectly Balance Your Plate

Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.

Ingredients

1 pkgPad Thai Seasoning (Pack of 3)

1 ¹⁄₄ cups water

3 tbsp soy sauce, preferably low-sodium

1 tbsp unsalted natural peanut butter or seed butter

1 tbsp Sriracha or your favourite hot sauce, optional

1 cup white rice

1 lb (450 g) boneless, skinless chicken, about 2 breasts

2 bell peppers

1 large carrot

Toppings (optional): sliced green onions, chopped basil or cilantro, fresh lime wedges, chopped almonds or peanuts.

Preparation

In the bottom of a 5 quart Instant Pot™, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
Secure lid; press ‘MAUAL” button, select “HIGH”, and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
When the cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 8 min.
Stir to mix; spoon into bowls and add topping, as desired.

Nutritional Information

Per serving: Calories 410, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 59 g (Fibre 4 g, Sugars 12 g), Protein 30 g.

Tips

Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.

Shop This Recipe

Pad Thai Seasoning (Pack of 3)