Instant Pot Chicken Pad Thai

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.

5 from 10 votes

Print

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!

Course Main Course

Cuisine THAI

Keyword Instant Pot Chicken Pad Thai

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 6 to 8

Author Recipes Simple

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

1. 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.

2. Close the lid set the Pressure Release Valve to sealing.

3. Set to manual and pressure cook on high for 2 to 3 minutes. 

4. 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.

5. Add carrots, red and yellow peppers and half of peanuts, tossing carefully.

6. Place lid back on and let sit for 5 to 7 minutes.

7. 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.