This Instant Pot Chicken Pad Thai is a quick and easy meal that is packed with flavor and done in less than 30 minutes! You can make it at home in less time than it takes to get take-out and it tastes better.
Instant Pot Chicken Pad Thai
Making this Instant Pot Chicken Pad Thai at home is so much better than ordering take-out and it’s quick to make thanks to the Instant Pot. You can make it at home for a fraction of the cost and it tastes just as good or better!
I love using my Instant Pot when I need to get dinner on the table quick. It has been a huge time saver and helped our budget tremendously because it has cut down on eating out and prevented us from going through the drive-thru.
With the Instant Pot I know I can get something delicious and better for us than take-out, on the table in no time. This Instant Pot Chicken Pad Thai is one of our favorite dishes made in the Instant Pot.
If you are trying to cut back on eating out then the Instant Pot and Slow Cooker are exactly what you need!
Check out this Instant Pot 12 piece accessories set that is compatible with Instant Pot 5,6,8 QT and other electric pressure cookers. It’s the set I have and I love it.
Scroll to the bottom for printable Instant Pot Chicken Pad Thai recipe.
This recipe was made using the Instant Pot LUX80 8 Qt 6-in-1 Multi- Use Programmable Pressure Cooker. It is great if you are cooking for 6 or more people or you like to cook extra to have leftovers for the next day. It’s also good for batch cooking or if you like to make your own chicken or vegetable stock.
Instant Pot Chicken Pad Thai Ingredients
Ingredients
4 chicken breasts, diced
10 ounces rice noodles
2 cups Carrot matchsticks
4 tbsp olive oil
4 tbsp minced garlic
6 tbsp soy sauce
1 cup pad thai sauce
3 cups water
1 Yellow pepper, sliced thinly
1 Red pepper, sliced thinly
4 green onions, sliced
1/3 cup chopped peanuts
1/3 cup fresh chopped cilantro
How To Make Instant Pot Chicken Pad Thai
In the instant pot, add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles. Close the lid and set the Pressure Release Valve to sealing.
Set to manual and pressure cook on high for 2 to 3 minutes. When timer goes off, press cancel and do a quick release of the steam (follow manufacturer instructions), waiting until the pressure gauge drops down and the lid is safe to open.
Pressure cookers and Instant Pots can vary in cooking times and that is why I say 2 to 3 minutes. It worked perfect for me at 2 minutes but others have mentioned that 3 minutes were needed to cook the rice noodles.
Add carrots, red and yellow peppers and half of peanuts, tossing carefully. Place lid back on and let sit for 5 minutes. This makes the vegetables tender-crisp. Let sit a few minutes longer for more tender vegetables.
Remove lid and serve with chopped green onions, cilantro and peanuts.
I hope you enjoy this Instant Pot Chicken Pad Thai! It was a huge hit at our house.
How To Make Homemade Pad Thai Sauce
To make homemade Pad Thai sauce mix together 1/4 cup fish sauce, 3 tablespoons honey, 2 tablespoons tamarind paste, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 clove garlic, minced and 1/4 teaspoon red pepper flakes. (Double this recipe to get a cup of sauce.)
Tips And Variations for Instant Pot Chicken Pad Thai
- Swap out the vegetables for ones you prefer or use the vegetables you already have on hand such as snow peas, mushrooms, diced Zucchini, finely chopped broccoli or shredded red cabbage.
- You can use pork or shrimp instead of chicken.
- Make your own Pad Thai Sauce instead of using store bought.
- Use spaghetti noodles instead of rice noodles.
Instant Pot Chicken Pad Thai
Instant Pot Chicken Pad Thai is a quick and easy meal that is packed with flavor and done in less than 15 minutes!
Ingredients
- 4 tbsp olive oil
- 4 chicken breasts, diced
- 4 tbsp minced garlic
- 6 tbsp soy sauce
- 1 cup pad thai sauce
- 3 cups water
- 10 ounces rice noodles
- 2 cups Carrot matchsticks
- 1 Yellow pepper, sliced thinly
- 1 Red pepper, sliced thinly
- 4 green onions, sliced
- 1/3 cups chopped peanuts
- 1/3 cup fresh chopped cilantro
Instructions
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In the instant pot, add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles. Make sure rice noodles are pushed down in the water.
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Close the lid set the Pressure Release Valve to sealing.
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Set to manual and pressure cook on high for 2 to 3 minutes.
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When timer goes off, press cancel and do a quick release of the steam (follow manufacturer instructions), waiting until the pressure gauge drops down and the lid is safe to open.
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Add carrots, red and yellow peppers and half of peanuts, tossing carefully.
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Place lid back on and let sit for 5 to 7 minutes.
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Remove lid and serve with chopped green onions, cilantro and peanuts.
Recipe Video
Recipe Notes
This recipe made in 8-quart Instant Pot.
Pressure cookers and Instant Pots can vary in cooking times and some may need 3 minutes on high.
To make homemade Pad Thai sauce mix together 1/4 cup fish sauce, 3 tablespoons honey, 2 tablespoons tamarind paste, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 clove garlic, minced and 1/4 teaspoon red pepper flakes.
If you like this recipe also try our 20 Minute Spicy Thai Noodles! They are packed with flavor.
This was delish! I did 2tbsp of minced garlic. The noodles and the veg were a bit too hard though. So I would cook it for 3 minutes instead of 2 and let the veggies sit longer
I’m so glad you enjoyed it! Definitely add a minute to it next time if the veggies needed a little longer. Instant Pots can vary sometimes in cooking. Thanks for letting us know you tried it out and liked it.
Do you turn back on after you add the veggies?
No you don’t turn it back on. Just close the lid and let sit for 5 to 7 minutes. Hope you enjoy it!
This was tasty, but curious what size package of rice noodles you use? Mine must’ve been smaller because it was a little “saucy”.
It was 10 ounces. I used Thai Kitchen Stir Fry Rice Noodles. Hope that helps.
I used these same noodles but mine turned out really gummy. So I need to increase the liquid? Otherwise it was great and I would make again if I can fix the noodles.
Yes I would try increasing the liquid and make sure the noodles are pressed down into the noodles.
Is it a 1/2 package of noodles or 1 & 1/2 (1.5) packages?
Hi Kiki. I updated recipe to show it’s 10 ounces of rice noodles.
what pad thai sauce is used?
I used Thai Kitchen® Original Pad Thai Sauce but you can use your favorite brand or make your own. Hope you enjoy it!
I was wondering how to home-make Pad Thai Sauce. I can’t wait to try this! Thanks.
Hi Karynne! To make homemade Pad Thai sauce mix together 1/4 cup fish sauce, 3 tablespoons honey, 2 tablespoons tamarind paste, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 clove garlic, minced and 1/4 teaspoon red pepper flakes. I’ve added this to the recipe also.
Awesome recipe it was delicious ! ?????? I did less garlic but other than that it was perfect!
Thank you! I’m so glad you enjoyed it!
Hi. When making the pad Thai sauce. Is there something I can use instead of honey? I have a baby under 1 years old, and so I can’t cook with honey. But besides that it sounds amazing and I can’t wait to try
Hi Elaine! You could use palm sugar or brown sugar instead of the honey. Hope you enjoy it!
Is there nutritional info for this recipe?
I am plan on adding that feature soon but in the meantime you can use a recipe nutrition calculator from my fitness pal or very well fit.
I haven’t cooked rice noodles in my Instant Pot yet. Since you said it varies by pot, which pot are you using? I’m hoping it the same as mine so I don’t have to guess!
HI Karen! I used an 8 quart Instant Pot.
That’s correct, 3 minutes. Hope you enjoy it!
Any idea how much chicken you used in terms of weight? Chicken breasts can vary so much in size!
Hi Sarah. I don’t know the weight of the package I used but it was 4 smaller size chicken breasts. I used Perdue Boneless Chicken breasts.
This recipe was amazing!!! I think it tasted better than some restaurant Pad Thai. I didn’t have any peppers or carrots but I did add bean sprouts, water chestnuts, bamboo shoots, and baby corn and it think they added a very nice touch. I will definitely be making this again.
Thank you Sue, I am so glad you liked it! It’s a favorite at our house!
Can this be done in a crock pot?
I haven’t tried it in the crock pot so I’m not sure how it would turn out.
How much would you recommend cutting back on the liquid if you were going to try this without the rice noodles and put it over cauliflower rice?
I have only tried the recipe as written so I can’t say for sure on how to adjust the liquid since I haven’t tested it.
My Instant Pot didn’t come to pressure – I followed the directions exactly. Any reason why it wouldn’t?
I’m sorry that happened. I haven’t had that happen. But usually if the Instant Pot won’t come to pressure it’s because it is not sealing correctly.
I had the same issue until I realized you should only use 1/2 a box of noodles! When I took all of the excessive noodles out it worked great and tasted great!
Hi Roxanne. I updated the recipe to show 10 ounces rice noodles. So glad you enjoyed it.
My grocery only had angel hair rice noodles. Will these work?
I haven’t tried it with angel hair rice noodles so I’m not sure if any adjustments would need to be made.
Could I use frozen chicken breasts?
Hi Erin. I have not tried it with frozen chicken breasts so I’m not sure how you would need to adjust the cooking time.
SO DELICIOUS
We are addicted to this recipe
We’ve made it about 5-6 times
We make a double batch
Then heat left overs through the week!!!
So glad it was a hit. We love it to! Thanks for sharing!
This meal is delicious! I set it for 3 min and noodles were perfect but then I added veggies and let it sit for 5 min noodles got a bit mooshy and peppers were to crunchy but still tasted good. I’m keeping this recipe just going to adjust timing Thank you!
Love the recipe. What if I want to double the recipe. What time do I cook for? Thanks!
So glad you love the recipe! I have not tried doubling the recipe so I’m not sure on cooking times for a double batch.
I made this last week and it was DELICIOUS!! I followed the recipe exactly, cooking the noodles for 2 minutes and it was perfect. Super easy and plenty of leftovers!! Thank you!!!
So glad you liked it!! Thanks for sharing.
I’m really excited for this recipe! I had to make a few modifications because I didn’t have some of the ingredients. I subbed Thai curry sauce for the Thai peanut sauce, gluten free brown rice pasta for the rice
Noodles (bc I didn’t have spaghetti on hand) and I added snap peas, zucchini to the red bell pepper and carrots. So exited to try this!! Cut my cooking time and cleaning time in more than half! Life saving with a brand new baby.
Hi! About to make this tonight, I have a crock pot brand instant pot. The only function that gets down to 3 minutes cook time is steam, will this be okay??
I’m sorry but I am not familiar with that brand so can’t say if that would work or not on this recipe. I’ve only made it in my Instant Pot.
I have the same cooking device you mentioned; I use the Beans/Chili setting, set to 13 minutes and watch the timer count down to 10 minutes and then do quick pressure release. Has worked well on both occasions of making the pad Thai recipe.
Hi Kella. Thanks for sharing!
I’m looking to make this recipe with shrimp. Would you add the shrimp in with the veggies since they cook so quickly?
I haven’t tried it with Shrimp but I think that would work and not over cook them. Let us know how it turns out!
I made this, and it was the best thing ever! So impressed! I think this is even better then any restaurant Ive had chicken pad thai at! The only thing i will do next time is do half the amount of red and yellow peppers. <3 Thanks so much for the recipe!
Thanks for sharing! So glad you enjoyed it.
Hi the recipe calls for one cup of pad thai sauce, but the recipe you provide to make pad thai sauce only makes 1/2 cup. This is confusing – why wouldn’t you provide a recipe that makes a cup of sauce as required in the main recipe?
Sorry for the confusion. That is the way the recipe I have is written and I just doubled it when I make it. I meant to add a note advising that and forgot. So I went back and added it.
I’m making it this weekend! Has anyone ever tried to add eggs?
I made this for dinner tonight and it was a hit with everyone
Even my 14 month old grand daughter ate it well😊
It was easy and SO yummy! We will make it again for sure!
I left out the peanuts and served them on the side since not everyone likes peanuts.
I added peanut butter before turning the instant pot on making kind of a peanut sauce. Everyone LOVES it!!!! Great recipe!!!