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Shot with an angle of a bowl with chicken pad thai, garnished with fresh herbs and peanuts.
5 from 8 votes

Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai is made with rice noodles, chicken, and crunchy veggies smothered in a peanut sauce. A perfect one-pot meal!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 1 ½ pounds (650g) chicken thighs boneless and skinless, diced into bite size pieces
  • 7 ounces (200g) thai flat rice noodles
  • 1 cup carrot julienned/cut into matchsticks
  • ½ red pepper sliced
  • ½ yellow pepper sliced
  • ½ cup bean sprouts
  • ¼ cup sliced green onions
  • ¼ cup roasted peanuts chopped
  • ¼ cup fresh cilantro chopped
  • Lime wedges for serving

For the sauce (¾ cup jarred pad thai sauce, or homemade sauce below:)

  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha hot sauce
  • 4 tablespoons light brown sugar
  • 3 cloves garlic minced
  • 2 tablespoons creamy peanut butter optional but delicious!
  • 2 cups water

Instructions

  • To the instant pot, add the sauce ingredients (vegetable oil, fish sauce, soy sauce, rice wine vinegar, sriracha, brown sugar, garlic, and peanut butter). Give everything a whisk, then add the water and whisk again.
  • Add the chicken, mix it with the sauce, then place the noodles on top of the chicken.
  • Secure the lid of the Instant Pot and make sure that the vent is in SEALING position. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and remove the lid.
  • Give everything a good stir (the noodles will absorb most of the sauce), then quickly add the vegetables (carrot, bell peppers, and bean sprouts), and cover with the lid. Let the vegetables sit for 5 minutes with the lid on, this will help them soften a little but still stay crunchy and nice, and it will help the noodles absorb sauce/flavor.
  • Remove the lid, give everything a stir, and serve in bowls, top with chopped green onion, chopped cilantro, chopped peanuts, and lime wedges (for squeezing over the dish).

Notes

  • Storing: Leftovers can be stored in an airtight container in the fridge for 2–3 days. To reheat, place the leftovers in a microwavable bowl and sprinkle a bit of water on top so the noodles don’t dry out. Microwave for 1 minute, then stir everything. If it is not completely heated through, put it back in the microwave for another 30 seconds.
  • Cut even sizes. Try to cut your chicken and vegetables into even-sized pieces to help them cook more evenly and at the same rate.
  • Amount of liquid. You might think that this is too much liquid, but it’s not! The noodles will absorb the sauce.
  • Clump-free noodles: Sometimes it happens that noodles cooked in an Instant Pot can end up clumped together. To help avoid this, you can break them in half and place them in a criss-cross pattern. Lay half the noodles down in one direction and the other half on top in the other direction. We're also adding oil to the recipe to help with this.

Nutrition

Calories: 491kcal | Carbohydrates: 43g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 844mg | Potassium: 504mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4075IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/instant-pot-chicken-pad-thai/