Pad Thai is one of my favorite meals. The Instapot makes it faster to toss together for a quick dinner without a lot of fuss. We loved the flavor of this one and the noodles came out perfectly without being mushy.

Instant Pot Chicken Pad Thai
(Adapted from The Girl on Bloor)

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2 tbsp olive oil
2 chicken breasts, diced
4 cloves garlic minced
3 tbsp low-sodium soy sauce or tamari
1/2 cup jarred pad thai sauce (I like Thai Kitchen brand)
1 1/2 cups water
7 oz rice noodles
1 cup Carrot matchsticks
1/2 each red and yellow pepper, sliced
4 green onions, sliced
1/3 cup chopped peanuts
1/3 cup fresh chopped cilantro

Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes.

Instant Pot will take about 10 minutes to preheat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.

Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place the lid back on and let sit for 5 minutes.

Remove the lid and serve, then top with green onions, remaining chopped peanuts and cilantro.


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