package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
tablespoon chile garlic sauce
tablespoon vegetable oil
cup chopped green onions
teaspoons finely chopped gingerroot
tablespoon finely chopped garlic
cups Progresso™ classic chicken broth (from 32-oz carton)
tablespoon packed brown sugar
oz uncooked spaghetti, broken in thirds
cups sliced mushrooms
cup 1/2-inch slices carrots
medium red bell pepper, cut in 1/4-inch strips
cups baby spinach, lightly packed
In medium bowl, mix chicken and chile garlic sauce, stirring to coat. Set aside.
On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add onions, gingerroot and garlic; cook and stir 1 to 2 minutes or until fragrant. Select CANCEL.
Add broth, soy sauce and brown sugar; stir to deglaze bottom of insert. Add chicken and spaghetti; stir to coat. Add mushrooms, carrots and bell pepper on top of spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Add spinach and stir well, breaking up any spaghetti that may be stuck together.
- Deglazing the bottom of the insert is important to ensure even heating when cooking under pressure.
- When you stir in the spinach, it is normal for some of the spaghetti to stick together. Just stir to separate.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.