I just got an instant pot (thanks Black Friday in July sales!) so I’ve been testing out new recipes all this week and this one is bomb. This serves about 6! I had leftovers after meal-prepping for 4 days! 💯🙃
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Details
Servings
6 servings
Prep time
15 minutes
Cooking time
20 minutes
Difficulty
Easy
Print
Ingredients
16 oz rice noodles⠀⠀⠀⠀⠀⠀
2 chicken breasts
1 cup sugar snap peas
1 red bell pepper, cut into 1 inch pieces
1/4 cup peanuts
1/2 cup chicken broth- low sodium
1/4 cup P.F. Chang’s Kung Pao sauce
Directions
- add whole chicken breast with 1/2 c chicken broth & 1/4 c Kung Pao sauce to instant pot & put on “poultry” setting.
- take out chicken & shred with fork.
- add noodles & 1/2 c water to instant pot & set on high pressure for 5 min.
- add snap peas & chopped red bell pepper to noodles in instant pot & set on high pressure for 1 min.
- mix everything together & top with peanuts & more sauce if needed
