Instant Pot Red Curry Chicken Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai-inspired red curry chicken noodle dish made quickly in an Instant Pot. Tender chicken, rice noodles, and snow peas swim in a creamy coconut curry sauce, finished with peanuts and sesame.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 2 chicken breasts, diced into 1-inch cubes
- 2 cloves garlic minced
- 1 tbsp fresh minced ginger
- 1/4 cup store-bought or homemade red curry paste
- 1 can full fat coconut milk
- 2 tbsp soy sauce (or tamari if gluten-free)
- 1 red pepper, sliced
- 1 cup snow peas
- 8 oz rice noodles
- Chopped peanuts, for topping
- sesame seeds, for topping
- Chopped fresh cilantro, for topping
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 910mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.