An easy and delicious one-pot meal inspired by CPK's Kung Pao Spaghetti made with noodles, chicken, and veggies slathered in homemade kung pao sauce, in just 30 minutes.
¼cupspring onionsthinly sliced at an angle (green stem only)
Instructions
Preheat the Instant Pot on Saute, high. Add 1 tablespoon olive oil, chopped onion, and bell pepper. Saute for 2 minutes. Add zucchini and saute another 1 minute. Remove and keep aside for later.
Add the remaining tablespoon of olive oil and add minced garlic. Saute garlic for a minute, then cancel saute. Add water (or broth) and use that to deglaze the pot, scrapping off any bits of garlic stuck at the bottom.
Break the spaghetti in half. Layer in two batches in a criss-cross pattern. Gently tuck the spaghetti under the liquid.
Spread the chicken all over the spaghetti.
Stir the sauce once again and pour it all over the chicken.
Close the lid on sealing position. Set pressure cook or manual for 4 minutes at high pressure. When the cook time is up, manually release the pressure in bursts. Open the lid only after all pressure has released and pin has dropped. Turn on saute and simmer for 2-3 minutes until the sauce reduces and coats the spaghetti well. Cancel Saute. Skip this step if making it for meal prep as the sauce will get absorbed by the pasta while cooling.
Stir in the sautéed vegetables and stir with the spaghetti to warm them through. Garnish with thinly sliced spring onions and chopped peanuts and enjoy!
Gluten-free Variation: Use gluten-free noodles and tamari instead of soy sauce for a gluten-free Kung Pao spaghetti. (Make sure to check the ingredients of the tamari to make sure it does not contain wheat.)
Vegetarian Variation: Leave out the chicken or substitute it with cubed extra-firm tofu. Gently stir it in after pressure cooking so it retains its shape.
Release pressure in bursts: Which means, depending on your cooker model, press down or turn the pressure knob partially to release pressure 1-2 seconds at a time, then stop. Repeat this until most of the pressure has released and its intensity has gone down. This prevents the starchy pasta water from spraying through the nozzle.
Reduce the liquid after pressure cooking: When cooking pasta in an Instant Pot, you will always see excess liquid after pressure cooking. If you're eating right away, simmer the pasta for 2 to 3 minutes until that sauce reduces and coats the pasta. If making this for meal prep, leave it along as the liquid will be soaked by the pasta as it cools.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.