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Cut chicken into large pieces, about 2 to 3 inches. Place in the instant pot and cover with Pad Thai Sauce. Close the lid to the instant pot and set vent to sealing.
Press the ‘Poultry’ Button. The Instant Pot should default to 20 minutes of cooking time. Note: It won’t start counting down until it’s reached the proper level of heat and pressure. Let the pot naturally release pressure before venting to release the remaining pressure. Once the red bobber is down, you can open the lid.
Remove chicken from the Instant Pot and shredded into small pieces. Pour ¾ cup juice from the pot over the pulled chicken. Optional: for crispy chicken (think carnitas style), place chicken in a baking dish and pour all the remain juice over. Broil for 10 minutes.
Combine all the ingredients for the Pad Thai Sauce in a bowl and whisk until brown sugar is dissolved. Pour over chicken in the instant pot.
Remove the lettuce leaves from the core and prepare topping vegetables.
Combine all ingredients, excluding whole peanuts, in the food processor. Blend until smooth. Add peanuts and pulse 5 to 6 times until roughly chopped.