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Pour water/broth into bottom of Instant Pot. Break the spaghetti in half and lay it in a criss-cross pattern in the pot. Place the chicken on top of the spaghetti to cover it.
In a bowl whisk together the soy sauce, vinegar, chili garlic sauce, sriracha, sesame oil, brown sugar and garlic. Pour the mixture over the chicken.
In a pan* place the carrots and bell pepper. Drizzle with the olive oil. Cover the pan and place on top of the chicken. Squish everything down to fit.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Carefully remove the pan with carrots and peppers in it. Set aside.
Stir the chicken and spaghetti well. If desired stir in ¼ tsp kosher salt and pepper (you may or may not need it). Stir in the carrots and peppers. If you like it extra spicy add in extra sriracha sauce.
Serve garnished with cilantro and peanuts.