Instant Pot Thai Chicken With Beans
Instant Pot Thai Chicken with Beans is a tasty and easy meal with chicken, green beans, and yummy spices, all cooked together fast in an Instant Pot.
Ingredients
- 7-8 boneless skinless chicken breast tenders diced
- Salt and pepper to taste
- Onion – red or white
- ¼ cup chicken stock
- 1 tsp. agave
- 2 tbsp. soy sauce
- 1 tbsp. Chilli paste
- 2 tbsp. sesame oil
- 1 lime juiced
- A pound string beans ends trimmed and cut in half
- 1 tbsp. minced garlic
- 2 tbsp. Fresh basil sliced
- 1 tbsp. minced ginger
- 1 tbsp. Shaoxing wine
Instructions
- In a small bowl add the chicken stock, lime juice, soy sauce, SrirachaSauce, chili paste, Shaoxing wine and agave. Whisk to combine, and set to the side.
- Prep your onion into thin slices and set to the side. Turn the Instant Pot to saute’ add the oil, allow to heat up. Add the garlic and cook the garlic for 2 minutes or just until it’s fragrant. Add the onion, green beans, and ginger to the Instant Pot and cook for 4 minutes , stirring often.
- Remove the onions and green beans mixture from the Instant Pot and setto the side. Add the another tablespoon of oil to the Instant Pot. Season your chicken with salt and pepper to taste. Then add the diced chicken and cook for 3-4 minutes, stirring often.
- Add the vegetables back into the Instant Pot, and the sauce , stirring to combine. Place the lid on the Instant Pot and seal the vent. Turn your Instant Pot off sauté and set it to Manual. Set the timer for 2 minutes.
- Release pressure from the vent carefully. Add your sliced basil and stir to combine.
- Allow to sit for 4 minutes then serve.
Notes
- Coconut Milk: Opt for full-fat coconut milk, such as Chaokoh or Aroy-D, to add creaminess and depth to Instant Pot Thai Chicken.
Nutrition
Serving: 1gCalories: 564kcalCarbohydrates: 17gProtein: 80gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 210mgSodium: 805mgFiber: 4gSugar: 7g
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