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Instant Pot Pad Thai Recipe

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★★★★★

4.6 from 150 reviews

This Instant Pot Pad Thai is a flavorful and easy-to-make Asian-inspired dish featuring tender cubed chicken breasts simmered in a rich peanut butter and tamari-based sauce, combined with perfectly soaked rice noodles, fresh shredded carrots, and green onions. Topped with chopped peanuts, fresh cilantro, and lime wedges, this recipe delivers the taste and texture of your favorite takeout Pad Thai with minimal effort and in just 30 minutes.

Ingredients

Scale

Sauce

  • 1.5 lbs Chicken Breasts, cubed
  • 3 Tbsp Peanut Butter, creamy
  • 1/2 cup Coconut Aminos (or 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

Noodles & Vegetables

  • 8 oz Rice Noodles (Annie Chun’s or Thai Kitchen recommended)
  • 1/4 cup Green Onion, chopped
  • 1.5 cups Shredded Carrots

Toppings

  • 1/4 cup Cilantro, chopped
  • 1/2 cup Peanuts, chopped
  • 1 Lime, cut into wedges

Instructions

  1. Add Chicken to Instant Pot: Place the cubed chicken breasts into the Instant Pot to prepare for cooking.
  2. Prepare Sauce: In a small bowl, thoroughly 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.
  3. Combine and Stir: Pour the sauce mixture over the chicken in the Instant Pot and stir gently to coat the chicken pieces evenly.
  4. Pressure Cook: Secure the Instant Pot lid, select the pressure cook function, and set the timer for 7 minutes. It will take around a minute to reach pressure before the countdown begins.
  5. Soak Noodles: While the chicken is cooking, boil 3 cups of water. Place the rice noodles in a large bowl and cover them with the boiling water. Let them soak for 5-7 minutes until just softened, then drain well.
  6. Release Pressure: When the Instant Pot timer goes off, perform a quick release to safely release the steam.
  7. Combine Noodles and Vegetables: Stir the drained rice noodles, shredded carrots, and chopped green onions into the cooked chicken and sauce mixture in the Instant Pot. Toss everything together to combine well.
  8. Serve and Garnish: Serve the Pad Thai in bowls and top each serving with chopped peanuts, fresh cilantro, and lime wedges for squeezing over the dish.
  9. Enjoy: Dig into your delicious, homemade Instant Pot Pad Thai that’s bursting with authentic flavors and perfect textures.

Notes

  • Pre-soaking the rice noodles before adding them to the sauce ensures they have the perfect texture and prevents overcooking.
  • The recipe reduces saltiness by limiting fish sauce and replacing chicken broth with water without sacrificing flavor.
  • Adding carrots and green onions after cooking preserves their crispness and freshness in the dish.
  • Use creamy peanut butter for a smooth sauce consistency.
  • For a gluten-free option, ensure your fish sauce and soy substitute are gluten-free brands.

Keywords: Instant Pot Pad Thai, easy Pad Thai, chicken Pad Thai, peanut sauce Pad Thai, Asian Instant Pot recipes, quick dinner, family-friendly meal

Find it online: https://kitchenbynora.com/instant-pot-pad-thai-recipe/