2 cups chicken broth
8 ou uncooked spaghetti
1 -2 lbs chicken thighs, cut into bite sized pieces
1 bag (12 ou) frozen stir fry vegetables
For the Sauce:
5 Tbsp soy sauce
2 tsp minced garlic
2 Tbsp brown sugar
3 Tbsp sriracha (more to taste)
3 tsp minced fresh ginger
1 tsp sesame oil
Pour broth into the Instant Pot. Break spaghetti in half and layer over the broth. Place chicken pieces over spaghetti. In a separate bowl, combine all ingredients for the sauce. Pour half of the sauce into the pot. Place the lid on and close the valve. Pressure cook for 4 minutes, natural release for 5 minutes and then quick release. Turn the Sauté function on and stir in vegetables and the other half of the sauce. Sauté until heated through. Top with crispy Chow Mein noodles. Enjoy!
For one of those nights when you don’t have a lot of time, this recipe couldn’t be easier for you! The original recipe called for half the amount of sauce but reading the comments it sounded like it was a bit bland. So I followed the recommendations in the comments and doubled the sauce. Still could use a little more of a kick so I think I will add more sriracha next time. Thinking this would be a good recipe to make solely for the purpose of make ahead lunches for work weeks.
Original recipe https://www.365daysofcrockpot.com/instant-pot-chicken-lo-mein/
