Name: Instant Pot Pad Thai Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1.5 lbs Chicken Breasts, cubed; 3 Tbsp Peanut Butter, creamy; 1/2 cup Coconut Aminos (can also use low sodium soy sauce); 1 Tbsp Fish Sauce; 1 Tbsp Sesame Oil; 2 Tbsp Rice Vinegar; 1/3 cup Brown Sugar; 3 cloves Garlic, minced; 1 Tbsp Fresh Ginger, minced (or 1 tsp powdered ginger); 1/4 tsp Crushed Red Pepper Flakes; 1 cup Water; 2 Tbsp Lime Juice; 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; 1 Lime, cut into wedges

Ingredients

1.5 lbs chicken breasts, cubed

3 tablespoons creamy peanut butter

1/2 cup coconut aminos (can also use low sodium soy sauce)

1 tablespoon fish sauce

1 tablespoon sesame oil

2 tablespoons rice vinegar

1/3 cup brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, minced (or 1 teaspoon powdered ginger)

1/4 teaspoon crushed red pepper flakes

1 cup water

2 tablespoons lime juice

8 oz rice noodles (I use Annie Chun’s or Thai Kitchen)

1/4 cup green onion, chopped

1.5 cups shredded carrots

1/4 cup cilantro, chopped (for topping)

1/2 cup peanuts, chopped (for topping)

1 lime, cut into wedges (for serving)

Instructions

Step 1: Add the cubed chicken breast to the Instant Pot.

Step 2: In a small bowl, mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, ginger, and garlic until well combined. Pour this sauce over the chicken and stir gently.

Step 3: Put the lid on the Instant Pot, select pressure cook, and set the time for 7 minutes. It will take about a minute to come to pressure before the countdown starts.

Step 4: While the chicken cooks, boil 3 cups of water. Place the rice noodles in a large bowl and cover them with the boiling water. Let soak for 5-7 minutes until just softened, then drain.

Step 5: When the chicken timer goes off, perform a quick release of the steam.

Step 6: Stir the drained rice noodles, shredded carrots, and chopped green onions into the Instant Pot. Toss everything together to combine.

Step 7: Serve the Pad Thai in bowls topped with chopped peanuts, fresh cilantro, and lime wedges. Enjoy!

Tips & Variations

Soak the rice noodles before adding to the sauce to achieve the perfect texture and avoid overcooking.

Use water instead of chicken broth in the sauce to reduce saltiness without losing flavor.

Add extra vegetables like bell peppers or snap peas for more crunch and color.

For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce.

FAQs

Can I use other types of noodles instead of rice noodles?

Yes, you can substitute with other thin noodles like vermicelli or even spaghetti, though rice noodles give the most authentic texture and flavor for Pad Thai.

Is it necessary to use an Instant Pot for this recipe?

No, you can prepare the sauce and cook the chicken in a skillet on the stove, then toss with noodles and veggies. However, the Instant Pot makes the process hands-off and speeds up cooking.