Sweet Silly Sara: pressure cooker

Craving Creamy, Crunchy, Quick? Instant Pot Peanut Butter Chicken & Noodles to the Rescue!

Hey there, peanut butter and noodle lovers! Do you dream of that irresistible combo of sweet, salty, and nutty bliss on your plate, but lack the time (or patience) for lengthy kitchen stints? Introducing your new best friend: Instant Pot Peanut Butter Chicken & Noodles! ⚡️

This one-pot wonder delivers all the mouthwatering flavors you crave in under 30 minutes, without sacrificing an ounce of taste. We're talking tender, juicy chicken coated in a rich, creamy peanut sauce that clings to every perfectly cooked noodle. And the crunch of chopped peanuts on top? Chef's kiss!

Why You'll Love This Recipe:

Fast & Furious Flavor: Forget slaving over the stove! This recipe puts dinner on the table in lightning speed, thanks to the magic of the Instant Pot.
Flavor Explosion: Creamy peanut butter marries with savory soy sauce, tangy lime, and warm ginger to create a sauce that's irresistibly addictive.
Customizable Cravings: Feel free to adjust the spice level with sriracha or chili flakes, or add veggies like broccoli or bell peppers for an extra boost of nutrition. ️
Clean Up Breeze: One pot means minimal mess! Dinnertime just got a whole lot easier.

Ready to whip up this peanut butter paradise? Here's what you'll need:

Ingredients:

1 ½ pound of chicken breast tenders

1 tablespoon of butter

1 ½ c of chicken broth

1 teaspoon of minced garlic flakes

1 teaspoon of onion powder

1 teaspoon of sesame oil

2 teaspoons of soy sauce

1 cup of frozen mixed veggies

½ c of crunchy peanut butter

8 ozs of spaghetti noodles

Directions:

Turn the instant pot to saute function.

When it is hot, add butter and chicken breast tenders.

Saute for 3 minutes on each side, or until the tenders start to brown.

Turn off the instant pot.

Add chicken broth and stir to deglaze.

Add sesame oil and soy sauce.

Add minced garlic and onion powder.

Add peanut butter and stir.

Break spaghetti noodles in half, or thirds if desired and add them to the instant pot.

Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.

Add the mixed frozen veggies.

Place the lid on the instant pot and seal.

Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.

When the timer dings, use the quick release valve to release pressure.

Remove the lid and give everything a good stir.

Store leftovers in an airtight container in the fridge after they have cooled.

Pro Tip: This recipe is a blank canvas for your creativity! Play with different types of noodles, add a dollop of coconut milk for richness, or swap protein with tofu for a vegan twist. The possibilities are endless!

So, ditch the takeout menus and get ready to impress your taste buds (and maybe even your date!) with this quick, easy, and unbelievably delicious Instant Pot Peanut Butter Chicken & Noodles. Trust me, this recipe is a keeper!