Instant Pot Thai Peanut Chicken Lo Mein
skinless chicken thighs
rice wine vinegar
creamy peanut butter
juice from 1 lemon
lo mein noodles
cored and sliced
Preheat the cooker on saute.
Add the sesame oil.
Add the chicken and brown each piece on both sides.
Remove and set aside.
In a bowl, combine the rice wine vinegar, soy sauce, peanut butter, honey, lemon juice and chicken stock.
Place the butter in the pot.
Add the garlic and ginger.
Add the liquid mixture.
Arrange the noodles on top by spreading them out.
Add the carrots, snow peas and jalapenos.
Lay the chicken on top.
Cover with the lid and close into locked position.
Turn the steam release valve to closed.
Press the keep warm/cancel button to reset the unit.
Press the manual button and adjust the time to 12 minutes.
When the timer has counted to zero, carefully release the steam.
Remove the lid and take the chicken out to dice.
Add the green onion and the mixture stir well.
Add the chicken back to the pot, stir and serve.
Recipe by: Connie Murray @Happybellyfoodie.com