30 Minute Thai Peanut Chicken Ramen

30 Minute Thai Peanut Chicken Ramen

4 cups low sodium chicken broth
1 can (14 ounce) coconut milk
1/4 cup low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced

  • In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
  • Once done cooking, use the natural or quick release and release the steam.

  • For Full Instruction: halfbakedharvest.com

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