Pad Thai in the Instant Pot with Tofu and Chicken - Instant Pot Fan Club

Ingredients

• 8 oz boneless skinless chicken breast cut in cubes
• 1 ½ cups chicken broth or vegetable broth
• 3 medium scallions, trimmed and thinly sliced (1 cup) (optional)
• ¼ cup roasted unsalted peanuts
• 3 tbsp fish sauce (gluten-free, if necessary)
• 3 tbsp dark brown sugar
• 2 tbsp unseasoned rice vinegar
• Up to 6 medium garlic cloves, minced (2 tablespoons)
• 1 tbsp regular or low-sodium soy sauce, or gluten-free tamari sauce
• 8 oz raw dried wide flat rice noodles (sometimes called “rice stick noodles” or “pad Thai noodles”), broken as necessary to fit in the pot
• 8 oz firm tofu, diced (optional)
• 1 yellow bell pepper, stemmed, cored, and cut into ¼-inch strips
• Lime wedges, for garnishing