By Derek Kitchen
Spicy chicken and peanut pasta (adapted from 500 best instantpot recipes)
6 steps
Prep:15minCook:15min
Sort of a satay flavor. Recipe can easily be doubled. Adjust spices to your liking.
Updated at: Thu, 02 May 2024 19:51:05 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
26
High
Nutrition per serving
Calories641.1 kcal (32%)
Total Fat30.7 g (44%)
Carbs58.2 g (22%)
Sugars7.4 g (8%)
Protein39.9 g (80%)
Sodium1116.4 mg (56%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbsppeanut oil
1onion
chopped
2 Tbspfresh ginger
minced
2 tspminced garlic
1 lbboneless skinless chicken thighs
cut into 3/4inch chunks
1 x 14 ozcan diced tomatoes
6 Tbspcreamy peanut butter
1 Tbspdark brown sugar
packed
½ tspground allspice
½ tspground cinnamon
½ tspground cloves
½ tspsalt
¼ tspcayenne
2 ¼ cupschicken broth
8 ozwhole wheat penne
dried
roasted peanuts
Chopped
green onions
chopped, for garnish
Instructions
Step 1
Heat the oil in an instantpot on sauté/high
Step 2
Add onion ginger and garlic and cook about 3 minutes, stirring
Step 3
Add chicken and cook a few minutes until it loses its raw color
Step 4
Stir in tomatoes, peanut butter, and remaining spices. Stir until peanut butter dissolves. Add broth, pasta and stir
Step 5
Lock on the lid and cook on high pressure for 9 minutes and use quick release
Step 6
Stir well and serve with peanuts and/or scallions garnish
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