Instant Pot Pad Thai
A quick and flavorful Pad Thai recipe made in the Instant Pot, featuring chicken, rice noodles, and a tangy peanut sauce.
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 3 Tbsp creamy peanut butter use natural if preferred, but stir well
- 1/2 cup coconut aminos can substitute low-sodium soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1/3 cup brown sugar light or dark both work
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced or 1 tsp powdered ginger
- 1/4 tsp crushed red pepper flakes adjust to taste
- 1 cup water
- 2 Tbsp lime juice about 1 lime
- 8 oz rice noodles Annie Chun’s or Thai Kitchen recommended
- 1/4 cup green onion, chopped
- 1.5 cups shredded carrots
- 1/4 cup cilantro, chopped
- 1/2 cup peanuts, chopped or toasted peanuts
- 1 lime cut into wedges for serving
Instructions
Preparation
- Add the cubed chicken to the Instant Pot in an even layer.
- In a small bowl, whisk together coconut aminos (or soy), fish sauce, sesame oil, rice vinegar, brown sugar, peanut butter, crushed red pepper, lime juice, water, minced ginger, and garlic until smooth.
- Pour the sauce over the chicken and stir once or twice so the chicken is coated.
- Close the lid and set the Instant Pot to Pressure Cook (High) for 7 minutes. It will take a few minutes to come to pressure; the timer starts afterward.
- While the chicken cooks, bring 3 cups of water to a boil. Place the rice noodles in a large heatproof bowl and pour the boiling water over them. Let soak 5–7 minutes until just softened, then drain thoroughly.
Cooking
- When the Instant Pot timer finishes, perform a quick release of the steam. Open the lid.
- Add the drained rice noodles, shredded carrots, and chopped green onions to the pot. Gently fold everything together until the noodles are coated and the carrots begin to warm.
- Serve immediately in bowls. Top with chopped peanuts, fresh cilantro, and lime wedges.
Notes
For gluten-free, use tamari instead of soy and ensure your fish sauce is GF. To make it vegan, swap fish sauce for soy sauce or a vegan alternative and use tofu instead of chicken. If you prefer a thinner sauce, add 1–2 Tbsp more water before serving.