Begin marinating the chicken the night before you plan to serve this easy Instant Pot meal-in-a-bowl and it will be on the dinner table in minutes. The richly flavored sauce does double duty as chicken marinade and noodle seasoning. Top the bowls with whichever of the garnishes you prefer. We especially like to include the peanuts for crunch and basil for its enticing aroma.
Instant Pot Thai Chicken Noodle Bowls
- 1/2 cup (4 fl. oz./125 ml) rice vinegar
- 1/2 cup (4 fl. oz./125 ml) Asian sesame oil
- 1/4 cup (2 1/2 oz./75 g) creamy peanut butter
- 3 Tbs. soy sauce
- 2 Tbs. fish sauce
- 2 Tbs. fresh lime juice
- 1 Tbs. firmly packed light brown sugar
- 2 tsp. roasted red chile paste
- 1 Tbs. peeled and grated fresh ginger
- 1 lb. (500 g) boneless, skinless chicken thighs
- 1 Tbs. canola oil
- 1/2 lb. (250 g) dried rice noodles
- Bean sprouts
- Dry-roasted peanuts
- Sliced green onions, white and light green portions
- Sliced jalapeño chile
- Julienned fresh basil leaves
- Julienned carrots
- Lime wedges
1. In a bowl, whisk together the vinegar, sesame oil, peanut butter, soy sauce, fish sauce, lime juice, sugar, chile paste and ginger to make a sauce. In a second bowl, combine the chicken and 1/4 cup (2 fl. oz./60 ml) of the sauce and turn to coat. Cover and marinate at room temperature for at least 20 minutes or in the refrigerator for up to overnight.
2. In an Instant Pot set to “sauté,” warm the canola oil. Remove the chicken from the marinade, reserving the marinade. In batches, sear the chicken until browned on both sides, about 3 minutes per side. Add the remaining marinade to the pot and stir well.
3. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 8 minutes.
4. Meanwhile, cook the rice noodles according to the package instructions, then drain, reserving 1/4 cup (2 fl. oz./60 ml) of the cooking water.
5. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite-size pieces. Add the rice noodles to the pot and toss with the sauce, adding the reserved cooking water as needed to achieve the desired consistency.
6. Divide the noodles evenly among individual bowls and top with the chicken and garnishes of choice. Serves 4.
For this and more recipes that are big on flavor but short on prep time, check out The Instant Pot Cookbook, by the cooks of the Williams Sonoma Test Kitchen.