Instant Pot Red Curry Chicken Noodles

These Instant Pot Red Curry Chicken Noodles close in but half-hour within the autoclave . It is a healthy Thai-inspired dinner idea!

It's basically your favourite Thai curry, all whipped up in about 10 or quarter-hour within the Instant Pot then you add noodles. Dream team right here.

Again, this is often one among those back pocket recipes you'll but a time period when you're running out of inspiration and you would like to tug something together really fast.

Instant Pot Red Curry Chicken Noodles
Instant Pot Red Curry Chicken Noodles

Throw in some chicken, red curry paste, coconut milk and soy , then let it all cook up. Contribute your veggies and allow them to cook within the hot coconut sauce for five minutes, then throw it everywhere some rice noodles and spend some pantry staples like chopped peanuts and sesame seeds.

Pretty much anything you'll make within the slow cooker or in one pot you'll make in a moment Pot, and you'll make super large quantities so you've got many leftovers for the work week. It's seriously meal prepping made easy, and that I always need more of that in my life.

Instant Pot Red Curry Chicken Noodles

INGREDIENTS :
  • 2 tbsp olive oil, divided
  • 2 chicken breasts, diced into 1-inch cubes
  • 2 cloves garlic minced
  • 1 tbsp fresh minced ginger
  • 1/4 cup store-bought or homemade red curry paste
  • 1 can full fat coconut milk
  • 2 tbsp soy sauce
  • 1 red pepper, sliced
  • 1 cup snow peas
  • 8 oz rice noodles
  • Chopped peanuts, for topping
  • sesame seeds (for topping)
  • Chopped fresh cilantro, for topping

INSTRUCTIONS :

  1. Dump all ingredients except for red pepper, snow peas, rice noodles and toppings into Instant Pot. Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
  2. Meanwhile, drizzle 1 tbsp olive oil over rice noodles. Boil water in your kettle then pour over noodles and stir, soaking in a large bowl for 1-2 minutes until noodles are just softened (they should be hard at the centre). Drain and set aside
  3. When Instant Pot is safe to open, add red peppers and snow peas then let sit for 5 minutes. Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!

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