Instapot Thai Chicken & Asparagus with Harmons Chef Debbie Iverson

Instapot Thai Chicken & Asparagus
with Harmons Chef Debbie Iverson

Impress Mom this Mother’s Day, with a quick and delicious Instapot Thai Chicken & Asparagus dinner. Chef Debbie shows how in just minutes this Instapot recipe will have you celebrating with Mom.

Ingredients:
¼ cup extra virgin olive oil
2 tablespoon sesame oil
3 tablespoons soy sauce
1/3 cup seasoned rice vinegar
1 teaspoon lime juice
Pinch of crushed red pepper or more if you want to vamp up the heat!
¼ teaspoon white pepper
¼ teaspoon kosher salt
4 cloves garlic, chopped
2 green onions, sliced (separate tops and white portion of onion)
1 jalapeno, seeded and chopped
1 pound chicken breast, cut up
1 ½ cups water
1 (8 ounce) package Pad Thai Rice Noodles
¾ pound fresh asparagus cut in 1 inch pieces
½ cup fresh cilantro, chopped

Preparations:
In small mixing bowl combine first nine ingredients. Stir in garlic, white portion of onion, and jalapeno. Pour into Instapot or pressure cooker. Add chicken breast; stir to coat all of chicken.

Add water and place rice noodles on top. Press slightly to cover with liquid. Turn noodles over and separate as well as possible. Set to manual and pressure cook on high for 4 minutes. When complete, press cancel and do a quick release of the steam. Add asparagus tossing carefully with tongs. Place lid back on and let sit for 5 minutes. Remove lid and serve, top with tops of green onions and chopped cilantro.