Instant Pot Chicken Pad Thai Recipe – This Instant Pot Chicken Pad Thai is a super quick and easy one-pot dinner. Made with homemade sauce and loaded with veggies, you will love how easy it is to make this pressure cooker version of chicken pad Thai at home. Not only this chicken pad Thai is utterly delicious and gluten-free, but you can do it in the Instant Pot in under 30 minutes! Enjoy!
Ingredients list for the Instant Pot pad thai recipe
- 3 boneless skinless chicken breasts sliced into small cubes or strips
- 1/2 cup (110ml) low-sodium soy sauce (or Tamari or coconut amino)
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/3 cup brown sugar
- 3 tablespoons creamy peanut butter
- 2 cloves garlic, minced
- 5green onions, slice
- 1red bell pepper, sliced into thin strips
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 carrots, cut into thin matchsticks
- 1 cup low-sodium chicken broth
- 8 oz Thai rice noodles
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roasted, unsalted peanuts, chopped
- 2 limes, for juice and garnish with wedges
Instant Pot chicken pad Thai recipe
Thanks to your Instant Pot and fresh ingredients, this delicious Pad Thai recipe is made easy and healthy! We recommend making your own pad Thai sauce, but you can use store-bought sauce to save time.
How to make the Instant Pot pad Thai
The method to cook Instant Pot pad Thai is very easy: First brown chicken in the Instant Pot in sauté mode, then throw vegetables on top. make the sauce and pour over the chicken and veggies, add the chicken broth, and set on pressure cook for 7 minutes. In the meantime, cook the rice noodles in a large pot of water. When cooking time is over with the Instant Pot, do a quick release, and add rice noodles. Divide into plates and garnish with more green onions, cilantro, lime wedges, and chopped peanut.
Directions
1. To make the Instant Pot pad Thai: Add the diced chicken with a little oil and brown on saute mode for a couple of minutes, until the chicken has sightly colored. Add green onion, carrots, and red peppers to the chicken.
2. In a small bowl, mix the soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, minced ginger, and garlic until well combined, and pour over the ingredients in the Instant Pot. Add the broth and stir well.
3. Put the lid on and set the manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid carefully.
4. In the meantime, cook the rice noodles according to the package directions. Once done, rinse the rice noodles under cold water to prevent stickiness.
5. Stir in the rice noodles and give a quick stir. Serve the Instant Pot chicken pad Thai with fresh lime wedges and top with cilantro, green onions, and chopped peanuts. Enjoy! ❤️
Tips for the Instant Pot Chicken pad Thai recipe
- You can use tamari or coconut amino instead of soy sauce.
- You don’t need to add any salt because soy sauce will make the Instant Pot pad Thai salty enough.
- Add a dash of hot sauce if you like a kick of spice in your chicken pad Thai.
- Make sure to rinse the noodles in cold water if they’re done cooking before the chicken. If noodles are a little undercooked, let them sit in the Instant Pot with chicken and sauce for a coupe more minutes.
- If you want to switch up veggies, use any vegetable that would steam nicely in about 3 minutes like zucchini, baby corn, or soy sprouts…
- Add scrambled eggs to the chicken pad Thai if you want a more substantial dish.
Can we cook the rice noodles straight into the Instant Pot?
Yes, you can, but we found that they become mushy most of the time. If you want to try, arrange the noodles on top of other ingredients, without soaking too much in the sauce. So the steam will cook the noodles without leaving them overcooked.
How to keep the Instant Pot pad Thai leftovers?
You can keep the chicken pad Thai leftovers for 1 or 2 days in an airtight container in your refrigerator. Sprinkle a little bit of water before reheating, then microwave for 1-2 minutes until heated through. But keep in mind the noodles will get soggy and reheating will make the dish mushy.
More Instant Pot chicken recipes
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- Instant Pot Lemon Garlic Chicken Breasts
- Instant Pot Teriyaki Chicken
- Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon
