Healthy Instant Pot Thai Peanut Chicken and Noodles

Instant Pot Instructions

1. In an Instant Pot, turn on sauté mode and put in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together. 
2. Place the chicken breast in the sauce and place the Instant Pot lid on. Seal it and set it to 12 minutes under pressure.
3. After it's done cooking, quick release and leave the sauce in the Instant Pot and remove the chicken and set aside to shred.
4. For the noodles and snow peas, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute. (Please read RECIPE NOTE! Make sure there's enough liquid to avoid the burn notice)
5. After the noodles are cooked, add your chicken (now shredded) back in and mix it together. Top with some lime and optional: red chili flakes and chopped peanuts.

Non Instant Pot Instructions

1. Cook your chicken via stove top or oven baked (400F at 25 mins), set it aside to cool a bit before shredding.
2. Cook your noodles and peas (these rice noodles takes 6 minutes in boiling water so add the peas half way in).
3. In a pot on medium heat, add in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together and let it simmer for a minute.
4. Once everything is cooked, combine the sauce, noodles, peas, and shredded chicken. Serve immediately and top off with some lime and optional: red chili flakes and chopped peanuts.