Pressure Cooker Chicken Noodles are made with just 4 ingredients, chicken breasts, chicken broth, Thai peanut sauce and rice noodles. It’s an easy recipe, made in under an hour!
Today’s post is sponsored by my friends from the Crock-Pot ® brand!
I seriously can’t get enough Thai Peanut Sauce in my life! Whether it’s cooked with Turkey Meatballs in the Crock-Pot, drizzled on Sweet Potato Buddha Bowls or used to top Naan Pizza, I could seriously eat this peanut sauce for dinner every night!
Since pressure cooking is all the rage these days, I wanted to incorporate my favorite sauce into a new pressure cooker recipe.
I used the Crock-Pot® Express Crock Multi-Cooker to pressure cook chicken breasts in the peanut sauce, then tossed the chicken with rice noodles. Easy as that, I had one delicious new recipe for dinner!
Pressure Cooker Chicken Noodles with Thai Peanut Sauce
Add the chicken breasts, Thai Peanut Sauce and chicken broth to the Crock-Pot® Express Crock Multi-Cooker. Place the lid on the multi-cooker and make sure the steam release valve is set to “seal”. Press the poultry button and press start.
Once cooking is complete and the pressure has released, remove the lid and quickly remove the chicken from the Express Crock. Add the rice noodles and replace the lid. The rice noodles will cook just by soaking in the sauce for 10 minutes.
While the noodles are cooking in the sauce, shred the chicken. After 10 minutes, add the shredded chicken back into the multi-cooker with the sauce and noodles.
Easy as that, dinner is ready!
What else can I make in a Crock-Pot Express Crock Multi-Cooker?
I’m so glad you asked! Here are three of my favorite ways to use the new multi-cooker!
- Pressure Cooker Breakfast Tacos from yours truly 🙂
- Beef Stroganoff from my friend Kevin at Kevin Is Cooking
- Lamb Casserole with Baby Potatoes from Gerry at Foodness Gracious
The Crock-Pot® Express Crock Multi-Cooker does it all, it’s a pressure cooker, slow cooker, rice cooker and steamer! It comes in three different sizes, 4-quart, 6-quart and 8-quart, priced from $69.99 – $149.99. A perfect variety of options based on your cooking needs!
Which function will you use first? Comment below and let me know!
Pressure Cooker Thai Peanut Chicken Noodles
- 1 ½ lbs boneless, skinless chicken breasts
- 1 cup Thai peanut sauce click link for homemade recipe
- ½ cup chicken broth
- 8 oz rice noodles
- ½ cup carrots shredded
- ¼ cup green onions diced
- ¼ cup peanuts chopped
Add the chicken, thai peanut sauce and chicken broth to the Express Crock.
Place the lid on the multi-cooker and make sure the steam release valve is set to “seal”.
- Press the poultry button and press start.
Once cooking is complete and the pressure has released, remove the lid and quickly remove the chicken from the Express Crock and add the rice noodles.
Place the lid back on the multi-cooker and set a timer for 10 minutes.
- Meanwhile, shred the chicken with two forks.
After the noodles have been in the multi-cooker for 10 minutes with the sauce, remove the lid and add the chicken back to the pot.
- Toss everything together and serve immediately topped with shredded carrots, diced green onions and chopped peanuts.