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In a medium bowl, whisk together all the sauce ingredients.
Place the diced chicken in the Instant Pot and pour in the sauce. Put the carrots and green onion on top. Pressure cook on Manual High pressure for 4 minutes. It will take about 10 minutes to come to pressure. At the end of cooking time, allow for a 5-minute Natural Pressure Release (NPR).
Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions, until you just reach your desired texture. Drain in a colander and set aside.
After the 5-minute NPR, quick release any remaining pressure in the Instant Pot. Stir in the zucchini, bean sprouts and bell pepper. Put the lid on the Instant Pot to steam the vegetables in the heat of the sauce for about 3 minutes (see note 6).
Add the rice noodles to the Instant Pot and use tongs to carefully toss them with the chicken and vegetables, until they're evenly covered in sauce. Let them sit for a minute to warm up, if necessary. Serve immediately with your chosen garnishes. Store leftovers in a sealed container in the refrigerator and eat within 4 days.