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.
Instant Pot Chicken Pad Thai Ingredients
Ingredients
4 chicken breasts, diced
1 1/2 package 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.
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.
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
- 1 1/2 package 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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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.
-
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 Notes
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.
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 14 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. It’s one and a half packages.
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 have the Instant Pot DUO60 6 Qt 7-in-1.
Hi. I am new to the instant pot but want to try this tonight. I’m just clarifying only 3 mins to cook raw chicken breasts ?
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 3 smaller size chicken breasts. I used Perdue Boneless Chicken breasts.