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    Home » Entrees » Instant Pot

    Instant Pot Peanut Chicken With Whole Grain Spaghetti

    July 20, 2019 By Adam 3 Comments

    This post may contain affiliate links.

    Instant Pot Peanut Chicken With Whole Grain Spaghetti is a Healthier Way to Get Your Noodle Fix

    Instant Pot peanut chicken with whole-grain spaghetti is a modified version of Instant Pot's book.  Their recipe was adapted from Time.com  lol.

    Instant Pot Recipe Booklet

    Instant Pot Recipe Booklet

    When you buy an instant pot you get this little book with some starter recipes.  It's handy and a really good idea because we had very different expectations of what the instant pot would be like to use.  There's a lot more prep than we expected, but the recipes in the book have minimal prep time.  We made a few modifications here and there to make it a little healthier and more flavorful but it was pretty healthy as is.   This is a great recipe to make on Sunday and eat on all week to save money and eat healthier.

    Modifications we Made

    Like many of the recipes, we found this instant pot recipe to be a bit bland for our tastes as is.  We used whole wheat spaghetti noodles rather than high-glycemic refined wheat noodles as they recommend.  I would use more snap peas and carrots as ours came out mostly noodles.  For the crushed red pepper we used Mod's dried crushed red peppers.

    Homemade Thai Chili Powder (พริกป่น)

    We also found a lower-sodium teriyaki sauce.  We thought that they went better with the peanut theme that is typical of Thai cuisine and we would use a bit more than their recipe suggests.   We also used a Thai coconut broth to add more of a Thai flavor.  Use what you can find though as always, nothing has to be set in stone.  Other than that we didn't make many adjustments.  We just used a lot of condiments afterward because it was bland, as is, in our opinion of course.

    Instant Pot Peanut Chicken Ingredients

    Instant Pot Peanut Chicken Ingredients

    Ingredients:

    • ½ lb chicken breast cut into bite-sized pieces.
    • 3 tablespoon cornstarch
    • 2-3 teaspoon minced garlic
    • 2 tablespoon lower sodium teriyaki sauce
    • 1 teaspoon sesame oil, or healthy olive oil if you prefer
    • 2 cups Thai coconut broth, or low sodium chicken or vegetable broth
    • ¼ cup all-natural peanut butter
    • ½ teaspoon crushed Thai pepper
    • 4 c sugar snap peas
    • ½ cup sliced scallions
    • 1-2  cups sliced carrots
    • 1 package (12 oz.) whole-grain spaghetti
    • ¼ cup unsalted peanuts
    • Lime wedges and fresh Thai, (bird's eye) peppers for garnish

    Instructions:

    1. In a large bowl, place half the teriyaki sauce, half the garlic, half the corn starch, and the red pepper and mix and cover the chicken pieces in the mixture.
    2. Brown the coated chicken in a large wok or skillet with the sesame oil, or whatever oil you use on medium-high.

      Browned Chicken For Peanut Chicken

      Browned Chicken For Peanut Chicken

    3. Stir in 1//2 cup of the broth and stir, scraping off anything stuck to the pan.
    4.  Transfer this to the inner pot of the instant pot.
    5.  Combine the rest of the broth, the peanut butter, the teriyaki sauce, and garlic in a bowl and pour over the chicken in the instant pot.
    6.  Close and lock the lid of the Instant Pot, open the venting handle to venting setting, select slow cook and adjust the time to 1 hour 30 minutes.
    7.   After the 1 hour, 30 minutes add in the carrots and turn on for another 30 minutes on slow cook.
    8. Cook your noodles per instructions and drain.
    9.  Stir in the noodles after the veggies are done cooking in.
    10. Serve, garnished with Thai peppers, peanuts, and scallions.

    Printable Recipe Below

    Instant Pot Peanut Chicken and Whole Grain Noodles Pinterest Image

    Instant Pot Peanut Chicken and Whole Grain Noodles Pinterest Image

    Instant Pot Peanut Chicken With Whole Grain Spaghetti
    Recipe Type: Instant Pot
    Cuisine: Thai Fusion
    Author: HealthyThaiRecipes
    Prep time: 15 mins
    Cook time: 2 hours
    Total time: 2 hours 15 mins
    Serves: 4-6 servings
    Instant Pot Peanut Chicken With Whole Grain Spaghetti is a healthy way to make a hearty dish that will last for days depending on how many you are serving.
    Ingredients
    • ½ lb chicken breast cut into bite-sized pieces.
    • 3 tablespoon cornstarch
    • 2-3 teaspoon minced garlic
    • 2 tablespoon lower sodium teriyaki sauce
    • 1 teaspoon sesame oil, or healthy olive oil if you prefer
    • 2 cups Thai coconut broth, or low sodium chicken or vegetable broth
    • ¼ cup all-natural peanut butter
    • ½ teaspoon crushed Thai pepper
    • 4 c sugar snap peas
    • ½ cup sliced scallions
    • 1-2  cups sliced carrots
    • 1 package (12 oz.) whole-grain spaghetti
    • ¼ cup unsalted peanuts
    • Lime wedges and fresh Thai, (bird's eye) peppers for garnish
    Instructions
    1. In a large bowl, place half the teriyaki sauce, half the garlic, half the corn starch, and the red pepper and mix and cover the chicken pieces in the mixture.
    2. Brown the coated chicken in a large wok or skillet with the sesame oil, or whatever oil you use on medium-high.
    3. Stir in 1//2 cup of the broth and stir, scraping off anything stuck to the pan.
    4. Transfer this to the inner pot of the instant pot.
    5. Combine the rest of the broth, the peanut butter, the teriyaki sauce, and garlic in a bowl and pour over the chicken in the instant pot.
    6. Close and lock the lid of the Instant Pot, open the venting handle to venting setting, select slow cook and adjust the time to 1 hour 30 minutes.
    7. After the 1 hour, 30 minutes add in the carrots and turn on for another 30 minutes on slow cook.
    8. Cook your noodles per instructions and drain.
    9. Stir in the noodles after the veggies are done cooking in.
    10. Serve, garnished with Thai peppers, peanuts, and scallions.
    3.5.3226

     

    As always, we do our best to improve our Thai, or Thai inspired recipes to be as healthy as possible, without compromising too much flavor.   If you have concerns about any special dietary needs, when in doubt, check it out with an appropriate health care professional.

    If you like this instant pot or noodle recipe you might also dig one of these.

    Instant Pot Thai Whole Grain Coconut, Lemongrass and Lime Rice

    Instant Pot Lemongrass Coconut Lime Chicken

    Whatever You Have Instant Pot Panang Curry

    Instant Pot Thai Coconut Soup, Tom Kha

    If you love us, please, comment, rank and share our recipes on social media!  We also love to hear your thoughts, our readers have given us a lot of good ideas for changing the recipes we have made.   We are always striving to improve, of course, so we appreciate your perspective!   We are glad we bought this instant pot for the chilis, soups and rice.  A lot of the recipes are far from instant though so if you have tips for that, that is what we really want to be able to figure out pass along.

    More Instant Pot

    • Easy instant pot pumpkin Pumpkin Curry and Chicken Soup Recipe, Featured Image
      Easy Instant Pot Pumpkin and Mutton Curry Soup Recipe, แกงกะหรี่เนื้อแกะ
    • Sous Vide Egg Bites With Red Pepper
      Copycat Starbucks Sous Vide Egg White and Pepper Bites Using An Instant Pot
    • Spicy and Sour Instant Pot Thai Yellow Curry
      5 Ingredient Easy Spicy and Sour Instant Pot Thai Yellow Curry
    • Sambal Turkey Chili Fusion Recipe
      Instant Pot Sambal Turkey Chili Fusion Recipe

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    Reader Interactions

    Comments

    1. Cj says

      July 21, 2019 at 7:20 am

      <<>>
      Clearly you don't know how to use an Instant Pot. This entire recipe could have been done in an IP in much less time with very little clean up. Lean to use the Saute function. Throw everything in with extra liquid and use pressure instead of slow cook.

      Reply
      • Adam says

        July 21, 2019 at 3:30 pm

        Could have been done how? I did what the book it came with suggested making a few simple changes for healthier ingredients and for more veggies? Enlighten us, please.

        Reply
        • Adam Shed says

          July 27, 2019 at 10:30 am

          We used the recipe that came with it and modified it. Did you actually read the post?

          Reply

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