Servings: 4 servings

1 tbsp Sesame Oil 1 tbsp Sesame Oil
1 sliced Bell Pepper 1 sliced Bell Pepper
1 sliced Carrot 1 sliced Carrot
3 sliced Green Onions plus extra for topping 3 sliced Green Onions plus extra for topping
1 lb Linguini Noodles cooked 1 lb Linguini Noodles cooked
1 ½ lb chicken cut into bite sized pieces 1 ½ lb chicken cut into bite sized pieces
¾ cup Soy Sauce ¾ cup Soy Sauce
2 tbsp Brown Sugar 2 tbsp Brown Sugar
2 tbsp Sesame oil 2 tbsp Sesame oil
1 tbsp Garlic Powder 1 tbsp Garlic Powder

In a bowl mix soy sauce, brown sugar, 2 tbl sesame oil, and garlic powder. Set aside.
Select saute on Instant Pot and allow to heat up until hot.
Add 1 tbl Sesame Oil. Add chicken and saute for 3 minutes.
Add Bell Pepper, Carrot, and Green Onions to chicken.
Pour sauce over chicken and veggies and stir.
Turn Instant Pot off, put lid on, close valve and cook for 13 minutes on high pressure.
Natural Release for 5 minutes and then release pressure completely.
Add noodles to chicken and veggies and mix well until all pasta is covered in sauce.
Serve with extra green onions.

This had really good and plenty of flavor! I julienned the carrots though and they got so tender they disintegrated into the sauce. The peppers did as well except for the skins - maybe put the veggies in later, at least cut bigger chunks.  This had really good and plenty of flavor! I julienned the carrots though and they got so tender they disintegrated into the sauce. The peppers did as well except for the skins - maybe put the veggies in later, at least cut bigger chunks.