Instant Pot Chicken, Vegetables and Rice Noodles
The other day, I came home after being away for a bit and was craving Asian noodles. I wanted something warm and a little spicy. Maybe it was because the day was cold, rainy and grey. It felt like a November day instead of an early September day.
I’d been experimenting with my Instant Pot and I wanted to do something which wouldn’t take a lot of time. I knew I wanted to use chicken, veggies and rice noodles. After looking at various recipes, I came across one that seemed to hit all the right timing notes, but to be honest, was really bland and boring.
Since we all know that I don’t like bland food, I kept the timing information and changed the ingredients. I loved the outcome and would definitely make this again, with a few tweaks, which I have noted on the recipe below – mainly cutting the veggies thicker and increasing the amount of green onion.
This dish is good for celiacs and those following gluten-free diets if you use Tamari sauce instead of soy sauce.
Hope you enjoy this cold, rainy-day pick-me-up!
Prep time: 10 minutes; Cook time: 3 minutes + 15 minutes to come to pressure; Serves: 4
What you need:
- 2 1/4 cups chicken stock
- 2 tbsp soy sauce (use Tamari sauce to make this gluten-free)
- 1 tbsp sesame oil
- 1/2 tbsp chili oil (use olive oil if you don’t have chili oil)
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp minced ginger & garlic (available at Asian supermarkets, if you don’t have this use 1/2 tbsp minced ginger and 1/2 tbsp minced garlic)
- 1/4+ tbsp Sriracha sauce or chili paste (use more or less for you spice tastes – I used 3/4 tbsp of chili paste and it was perfect for me)
- 3/4 tbsp brown sugar
- 3/4 lb boneless, skinless chicken breasts, cut into small pieces
- 6 oz rice noodles, uncooked, broken in half
- 1/2 bell pepper, cut into smaller pieces
- 1/2 cup carrots, sliced (Note: I would make the slices chunkier)
- 1/4 cup sugar snap peas, sliced
- 1 small head of broccoli, cut into smaller florets (Note: don’t cut them too small, make them fairly chunky)
- 1 can sliced water chestnuts, sliced
- 1 green onion, thinly sliced (I would use 2-3 green onions the next time I make this)
What you do:
- Add the soy sauce, sesame oil, chili oil, minced garlic & ginger, brown sugar, rice wine vinegar and Sriracha into the bottom of your Instant Pot
- Stir well (you want to make sure that the brown sugar isn’t in one big clump and is mixed well with the other ingredients)
- Add the chicken stock, stir
- Add the broken rice noodles and submerge into the liquid, give them a good stir (this will keep them from clumping together)
- Add the diced chicken and submerge into the stock mix
- Add the chopped carrots, snow peas, broccoli, bell pepper and water chestnuts to the top
- Close lid, seal and set on “Manual” for 3 minutes
- It will take approximately 15 minutes to come to pressure
- Once the Instant Pot finishes cooking, quick release
- Open and stir
- Now, your first thought is going to be, “Oh, there is too much liquid”, but keep stirring. The sauce is going to thicken up as you stir and as it sits
- Sprinkle with sliced green onion, then stir some more
- Serve – aren’t these Zwilling chopsticks adorable? Thank you Naloi Media Group!
- Enjoy!
- Best of all? One Pot clean up!
- Dinner in a flash!
- Great for a cold, rainy day!
I just got an instant pot – I’m excited to try this!
Glad to hear! It’s a gluten-free recipe! Let me know what you think!
Love my Instant Pot, can’t wait to try this recipe!
Thanks! Jane I know you aren’t as fond of spice, so for the first go round maybe go on the low side. Let me know what you think.
I don’t own an instapot. Do you think this would work the same in a slowcooker? Just take longer?
Hi Tracey, I think you could try this is a slow cooker, I have not tried this before so let me know how it turns out. I would cook all the ingredients – except the rice noodles – for 4 hours and then add the rice noodles (check how much liquid is there, you may need to add a touch more) for the last 3 hours. Please let me know if this works or needs to be edited. Thanks!