1. In a medium bowl, whisk together all the sauce ingredients.
2. 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 min Natural Pressure Release.
3. Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions. Drain in a colander and set aside.
4. Quick release any remaining pressure in the pot. Stir in the zucchini, bean sprouts, and bell pepper. Put the lid on the pot to steam the vegetables for about 3 minutes.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 266 (34%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 130.1mg||40 %|
|Sodium 1728.3mg||60 %|
|Potassium 932.2mg||25 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 80.3g|
|Protein 45.4g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 790
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