Instant Pot™ Pad Thai Chicken & Rice

Ingredients

• 1 pkg Pad Thai Seasoning
• 1 ¹⁄₄ cups water
• 3 tbsp soy sauce, preferably low-sodium
• 1 tbsp unsalted natural peanut butter or seed butter
• 1 tbsp Sriracha or your favourite hot sauce, optional
• 1 cup white rice
• 1 lb (450 g) boneless, skinless chicken, about 2 breasts
• 2 bell peppers
• 1 large carrot

Preparation

1. In the bottom of a 5 quart Instant Pot™, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
2. Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
3. Secure lid; press ‘MAUAL” button, select “HIGH”, and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
4. When the cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 8 min.
5. Stir to mix; spoon into bowls and add topping, as desired.