Instant Pot Chicken Pad Thai

Why Make This Recipe

Instant Pot Chicken Pad Thai is a fantastic way to enjoy the classic Thai dish in a quick and easy manner. This recipe allows you to create flavorful noodles with tender chicken and fresh vegetables, all in one pot! It combines sweet, salty, and spicy flavors, making it a delightful meal for any night of the week. Plus, using an Instant Pot saves time and cleanup, so you can relax and enjoy your meal.

How to Make Instant Pot Chicken Pad Thai

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup chicken broth or water
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce or wheat-free tamari
• 2 tablespoons fish sauce (or sub with more low-sodium soy sauce)
• 2 tablespoons creamy natural peanut butter
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Sriracha (or to taste)
• 1 lb chicken breast, 1.5-inch dice
• 1 cup matchstick carrots (about 2 medium carrots)
• 1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)
• 8 oz rice noodles
• 2 zucchini, spiralized or cut into matchsticks
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• Cilantro, sliced green onion, lime wedges, chopped peanuts for garnish

Directions:

1. In a medium bowl, whisk together all the sauce ingredients.
2. Place the diced chicken in the Instant Pot and pour in the sauce. Put the carrots and green onion on top. Pressure cook on Manual High for 4 minutes. It will take about 10 minutes to come to pressure.
3. At the end of the cooking time, allow for a 5-minute Natural Pressure Release (NPR).
4. Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions until you just reach your desired texture. Drain in a colander and set aside.
5. After the 5-minute NPR, quick-release any remaining pressure in the Instant Pot. Stir in the zucchini, bean sprouts, and bell pepper. Put the lid on the Instant Pot to steam the vegetables in the heat of the sauce for about 3 minutes.
6. Add the rice noodles to the Instant Pot and use tongs to carefully toss them with the chicken and vegetables until they’re evenly covered in sauce. Let them sit for a minute to warm up, if necessary.
7. Serve immediately with your chosen garnishes. Store leftovers in a sealed container in the refrigerator and eat within 4 days.

How to Serve Instant Pot Chicken Pad Thai

To serve Chicken Pad Thai, portion it into bowls and top with fresh cilantro, sliced green onions, and chopped peanuts. Squeeze lime juice over the top for an extra burst of flavor. You can also add extra Sriracha if you like it spicy.

How to Store Instant Pot Chicken Pad Thai

Leftovers can be stored in a sealed container in the refrigerator for up to 4 days. When reheating, add a splash of water to prevent the noodles from sticking together.

Tips to Make Instant Pot Chicken Pad Thai

• Adjust the level of Sriracha to suit your spice preference.
• For extra crunch, add crushed peanuts or chopped nuts as a topping just before serving.
• If you prefer more vegetables, feel free to add bell peppers or snap peas.

Variation

You can easily customize this recipe by substituting shrimp or tofu for chicken. You can also use different vegetables like broccoli or snow peas to suit your tastes.

FAQs

Can I use gluten-free noodles for this recipe?
Yes, you can substitute rice noodles with gluten-free options to make this dish gluten-free.

Can I make this dish vegetarian or vegan?
Absolutely! Substitute chicken with tofu and use vegetable broth instead of chicken broth.

How can I make it spicier?
Add more Sriracha or include chopped red pepper flakes when making the sauce for a spicier kick!

Instant Pot Chicken Pad Thai

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A quick and easy version of the classic Thai dish, combining flavorful noodles, tender chicken, and fresh vegetables in one pot.

• Author: martha
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Thai
• Diet: Gluten-Free, Dairy-Free

Ingredients

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• 1/4 cup brown sugar
• 1/4 cup chicken broth or water
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce or wheat-free tamari
• 2 tablespoons fish sauce (or sub with more low-sodium soy sauce)
• 2 tablespoons creamy natural peanut butter
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Sriracha (or to taste)
• 1 lb chicken breast, 1.5-inch dice
• 1 cup matchstick carrots (about 2 medium carrots)
• 1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)
• 8 oz rice noodles
• 2 zucchini, spiralized or cut into matchsticks
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• Cilantro, sliced green onion, lime wedges, chopped peanuts for garnish

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Instructions

1. Whisk together all the sauce ingredients in a medium bowl.
2. Place the diced chicken in the Instant Pot and pour in the sauce. Add the carrots and green onion on top.
3. Pressure cook on Manual High for 4 minutes. It will take about 10 minutes to come to pressure.
4. Allow for a 5-minute Natural Pressure Release (NPR) at the end of the cooking time.
5. Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions until desired texture. Drain and set aside.
6. After the 5-minute NPR, quick-release any remaining pressure in the Instant Pot.
7. Stir in the zucchini, bean sprouts, and bell pepper. Put the lid on the Instant Pot to steam the vegetables for about 3 minutes.
8. Add the rice noodles to the Instant Pot and toss them with the chicken and vegetables until evenly covered in sauce.
9. Serve immediately with your chosen garnishes.

Notes

Leftovers can be stored in a sealed container in the refrigerator for up to 4 days.