Name: Instant Pot Chicken Pad Thai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: 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

Instant Pot Chicken Pad Thai

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Whisk together all the sauce ingredients in a medium bowl.
Place the diced chicken in the Instant Pot and pour in the sauce. Add 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.
Allow for a 5-minute Natural Pressure Release (NPR) at the end of the cooking time.
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.
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 for about 3 minutes.
Add the rice noodles to the Instant Pot and toss them with the chicken and vegetables until evenly covered in sauce.
Serve immediately with your chosen garnishes.

Notes

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

Find it online: https://comfortkitchenrecipes.com/instant-pot-chicken-pad-thai/