Chicken with Bell Peppers Noodles for Pressure Cooker
Transform weeknight dinners with this vibrant and flavorful Chicken with Bell Peppers Noodles made effortlessly in a pressure cooker. Tender chunks of seasoned chicken, a medley of colorful bell peppers, and perfectly cooked spaghetti noodles come together in a savory soy-hoisin sauce, creating a one-pot meal that's as easy as it is delicious. The pressure cooker locks in the bold flavors while cutting down on cook time, making this dish ready in just 30 minutes from prep to plate. A drizzle of cornstarch slurry thickens the sauce to perfection, while optional green onion garnish adds a fresh, zesty touch. Ideal for family dinners or meal prep, this recipe is a surefire crowd-pleaser with its combination of vibrant vegetables, juicy chicken, and satisfying noodles. Perfect for busy weeknights, "Chicken with Bell Peppers Noodles for Pressure Cooker" is a delicious, fuss-free solution that guarantees big flavor with minimal effort.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 cups chicken broth
- 300 grams spaghetti noodles
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions (optional, for garnish)
Instructions
Dice the chicken thighs into bite-sized pieces and season with salt and black pepper.
Prepare the vegetables by slicing the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves.
Turn on your pressure cooker and set it to 'Sauté' mode. Add the olive oil and allow it to heat up.
Add the chicken pieces to the pressure cooker and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove and set aside on a plate.
In the same pot, add the minced garlic and sliced bell peppers. Sauté for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
Add the soy sauce, hoisin sauce, and chicken broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Break the spaghetti noodles in half and layer them over the vegetables and sauce, ensuring they are submerged. Do not stir.
Place the browned chicken pieces on top of the noodles.
Secure the lid on the pressure cooker and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode for 5 minutes.
Once the cooking time is complete, allow a natural pressure release for 5 minutes, then perform a quick release to release any remaining pressure.
Open the lid carefully, and stir the contents gently to mix everything together. If desired, create a cornstarch slurry by mixing the cornstarch with water in a small bowl, then stir it into the pot to thicken the sauce. Use the 'Sauté' mode for an additional 2-3 minutes if thickening.
Taste and adjust seasoning if needed. Garnish with chopped green onions before serving if desired.
Serve hot directly from the pressure cooker. Enjoy your Chicken with Bell Peppers Noodles!
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.0 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 270 mg | 21% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3621 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
