1 ½poundsboneless skinless chicken thighscut into 1 inch cubes
8ounceswhole wheat spaghetti
2cupswater
2cupsspiralized zucchini
2cupsspiralized carrots
cilantro
peanuts
Instructions
Stir together the soy sauce, peanut butter, honey, rice vinegar, chili garlic paste, sesame oil, garlic, and ginger in the Instant Pot inner pot.
Add the chicken, and stir to coat.
Break spaghetti noodles in half and place them in a criss-cross layer over the chicken.
Pour water over top, and gently press the noodles into the water. Do not stir the noodles.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL HIGH and adjust the time to 5 minutes.
As soon as the cooking time has finished, carefully turn the pressure release valve to VENTING to release the pressure.
Add the zucchini and carrots, and stir in.
Place the lid back on, and let it sit for 5 minutes.
Give everything a good stir, and serve topped with fresh cilantro and chopped peanuts.
Notes
Soy sauce: I like to use lite (reduced-sodium) soy sauce.
Peanut butter: I use regular (not natural) creamy peanut butter in this recipe.
Honey: Feel free to adjust the honey to taste.
Chili garlic sauce: I use Huy Fong. You could use Sriracha if you prefer.
The noodles aren't spicy. Feel free to use more sauce if you'd like some heat.
Sesame oil: Toasted or regular will work.
Spaghetti: If you use regular spaghetti noodles, you will need to adjust the cooking time to 3-4 minutes depending on the type of noodle used.
Spiralized zucchini and carrot: AKA zoodles. I've found fresh zoodles and carrot noodles at my local grocery store. If you can't find them (and don't have a spiralizer), you can julienne the carrots and zucchini.