Name: Instant Pot Sweet and Savory Rice Noodles with Chicken and Green Beans
Total time: 1 h
Ingredients: ⅓ cup unseasoned rice vinegar; 1 serrano chile, stemmed and sliced into thin rings; 5 teaspoons canola oil, divided; 3 garlic cloves, sliced thin; 3 tablespoons oyster sauce; 2 tablespoons packed dark brown sugar; 1 tablespoon fish sauce, plus extra for seasoning; 1½ pounds boneless, skinless chicken thighs, trimmed and quartered; 8 ounces (¼-inch-wide) rice noodles; 12 ounces green beans, trimmed and halved crosswise; ½ cup chopped fresh cilantro; ½ cup dry-roasted peanuts, chopped coarse

Instant Pot Sweet and Savory Rice Noodles with Chicken and Green Beans

By America's Test Kitchen

Published on July 20, 2022

Time

1 hour

Yield

Serves 4 to 6

Instant Pot Sweet and Savory Rice Noodles with Chicken and Green Beans

Ingredients

⅓ cup unseasoned rice vinegar 1 serrano chile, stemmed and sliced into thin rings5 teaspoons canola oil, divided3 garlic cloves, sliced thin3 tablespoons oyster sauce 2 tablespoons packed dark brown sugar 1 tablespoon fish sauce, plus extra for seasoning1½ pounds boneless, skinless chicken thighs, trimmed and quartered8 ounces (¼-inch-wide) rice noodles 12 ounces green beans, trimmed and halved crosswise½ cup chopped fresh cilantro ½ cup dry-roasted peanuts, chopped coarse

Before You Begin

Don't forget to drizzle with vinegar for a zingy topping. To make this dish spicier, reserve and add the serrano seeds.

Instructions

Combine vinegar and serrano in bowl. Let sit at room temperature for at least 15 minutes. (Chile vinegar can be efrigerated for up to 3 days.)

Using highest sauté function, cook 3 teaspoons oil and garlic in Instant Pot until fragrant, about 3 minutes. Stir in 2 cups water, oyster sauce, sugar, and fish sauce, scraping up any browned bits, then stir in chicken.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Meanwhile, place noodles in large bowl, cover with boiling water, and let soak until almost tender, about 8 minutes, stirring occasionally. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with remaining 2 teaspoons oil; set aside.

Using slotted spoon, transfer chicken to cutting board. Let chicken cool slightly, then shred into bite-size pieces using 2 forks. Add green beans to broth remaining in pot. Partially cover and cook, using lowest sauté function, until green beans are crisp-tender, 3 to 5 minutes.

Turn off Instant Pot. Stir in noodles and chicken and any accumulated juices and cook, using residual heat, until noodles are tender and chicken is warmed through, about 3 minutes. Season with extra fish sauce to taste. Sprinkle individual portions with cilantro and peanuts. Serve, passing chile vinegar separately.