Instant Pot Thai Peanut Noodles With Chicken

I made this in the instant pot. It was a recipe my friend gave me. You have to make the peanut sauce. It makes enough for you to make this recipe twice. So I just split it in half and use half of it and freeze the other half of the peanut sauce until we have it again.

I liked the peas in this recipe, but I do think they were kind of chewy. I would like them a bit more cooked.

Peanut Sauce
3/4 C Coconut Milk
1/2 C Peanut Butter
2 Tbsp Sesame Oil (I just used what I had, because I don't have this)
1/4 C Fresh Lime Juice
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1/4 tsp Ground Ginger


Recipe
1 1/2 lb Chicken Breast
1 C Peanut Sauce
3/4 C Chicken Broth
5 oz Stir Fry Rice Noodles (I think I have also just used Fettuccine noodles)
1 C Sugar Snap or Snow Peas

Optional Garnishes
Peanuts, Green Onions, Cilantro

Turn the instant pot on saute mode. Saute the peas until slightly cooked. Remove and set aside. (I felt like this burnt them fast, I almost would prefer if they were steamed?)

Turn off saute mode. Add chicken, peanut sauce, and broth to pot. Cook on high for 12 minutes. Do a quick release. Remove chicken from pot while leaving the sauce. Add the noodles to the sauce and ensure all of the noodles are submerged in sauce or the best you can get. Then add the peas. Set Instant Pot to Slow Cooker and cook for 10 minutes or until the noodles are soft. While this cooks, shred the chicken. When the 10 minutes is up remove the lid and stir the noodles. Add the chicken to the noodles. Cook on the slow cooker mode for 10 more minutes if noddles aren't quite done or if you want the chicken a little warmer. Or if you are fine with it, just eat it.