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You are here: Home / Recipes / Instant Pot Recipes / Instant Pot Chicken Pad Thai


Instant Pot Chicken Pad Thai

Posted by Judy 60 Comments

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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

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!

Instant Pot Chicken Pad Thai Recipe

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

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.

Instant Pot Chicken Pad Thai Cooking in Pressure Cooker

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.

Instant Pot Chicken Pad Thai Cooking Step two

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.)

Instant Pot Chicken Pad Thai

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.

Easy Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai
5 from 9 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.


Easy Instant Pot Chicken Pad Thai Recipe

If you like this recipe also try our 20 Minute Spicy Thai Noodles! They are packed with flavor.

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Filed Under: Instant Pot Recipes

About Judy

Judy is a Southern cook who loves to feature family favorite recipes that are budget friendly and delicious!

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    Recipe Rating




  1. Crystal says

    January 2, 2019 at 5:50 pm

    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

    Reply
    • Judy says

      January 3, 2019 at 6:52 pm

      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.

      Reply
  2. Debbie says

    January 4, 2019 at 4:41 pm

    Do you turn back on after you add the veggies?

    Reply
    • Judy says

      January 5, 2019 at 10:59 pm

      No you don’t turn it back on. Just close the lid and let sit for 5 to 7 minutes. Hope you enjoy it!

      Reply
  3. Kim says

    January 4, 2019 at 6:38 pm

    This was tasty, but curious what size package of rice noodles you use? Mine must’ve been smaller because it was a little “saucy”.

    Reply
    • Judy says

      January 5, 2019 at 10:02 pm

      It was 10 ounces. I used Thai Kitchen Stir Fry Rice Noodles. Hope that helps.

      Reply
      • JoDee says

        January 13, 2019 at 7:02 pm

        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.

        Reply
        • Judy says

          January 14, 2019 at 7:19 pm

          Yes I would try increasing the liquid and make sure the noodles are pressed down into the noodles.

          Reply
          • Kiki says

            January 16, 2019 at 4:49 pm

            Is it a 1/2 package of noodles or 1 & 1/2 (1.5) packages?

          • Judy says

            January 17, 2019 at 6:04 pm

            Hi Kiki. I updated recipe to show it’s 10 ounces of rice noodles.

  4. jen says

    January 4, 2019 at 8:09 pm

    what pad thai sauce is used?

    Reply
    • Judy says

      January 5, 2019 at 7:21 pm

      I used Thai Kitchen® Original Pad Thai Sauce but you can use your favorite brand or make your own. Hope you enjoy it!

      Reply
  5. Karynne says

    January 6, 2019 at 10:06 am

    I was wondering how to home-make Pad Thai Sauce. I can’t wait to try this! Thanks.

    Reply
    • Judy says

      January 6, 2019 at 7:26 pm

      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.

      Reply
  6. Jeanna says

    January 7, 2019 at 11:22 pm

    Awesome recipe it was delicious ! ?????? I did less garlic but other than that it was perfect!

    Reply
    • Judy says

      January 8, 2019 at 12:22 am

      Thank you! I’m so glad you enjoyed it!

      Reply
  7. Elaine says

    January 8, 2019 at 9:06 pm

    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

    Reply
    • Judy says

      January 12, 2019 at 10:19 pm

      Hi Elaine! You could use palm sugar or brown sugar instead of the honey. Hope you enjoy it!

      Reply
  8. Patty says

    January 12, 2019 at 10:50 am

    Is there nutritional info for this recipe?

    Reply
    • Judy says

      January 12, 2019 at 10:07 pm

      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.

      Reply
  9. Karen Farber says

    January 13, 2019 at 3:36 pm

    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!

    Reply
    • Judy says

      January 15, 2019 at 7:42 pm

      HI Karen! I used an 8 quart Instant Pot.

      Reply
  10. Judy says

    January 18, 2019 at 6:11 pm

    That’s correct, 3 minutes. Hope you enjoy it!

    Reply
  11. Sarah says

    January 20, 2019 at 8:39 pm

    Any idea how much chicken you used in terms of weight? Chicken breasts can vary so much in size!

    Reply
    • Judy says

      January 21, 2019 at 8:17 pm

      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.

      Reply
  12. Sue says

    January 22, 2019 at 6:43 am

    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.

    Reply
    • Judy says

      January 23, 2019 at 11:17 pm

      Thank you Sue, I am so glad you liked it! It’s a favorite at our house!

      Reply
  13. Michele says

    February 4, 2019 at 6:43 pm

    Can this be done in a crock pot?

    Reply
    • Judy says

      February 5, 2019 at 4:36 pm

      I haven’t tried it in the crock pot so I’m not sure how it would turn out.

      Reply
  14. Sarah says

    February 5, 2019 at 12:44 pm

    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?

    Reply
    • Judy says

      February 5, 2019 at 4:38 pm

      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.

      Reply
  15. Amber says

    February 6, 2019 at 6:14 pm

    My Instant Pot didn’t come to pressure – I followed the directions exactly. Any reason why it wouldn’t?

    Reply
    • Judy says

      February 6, 2019 at 10:53 pm

      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.

      Reply
      • Roxanne Mason says

        March 7, 2019 at 5:59 am

        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!

        Reply
        • Judy says

          March 11, 2019 at 6:53 pm

          Hi Roxanne. I updated the recipe to show 10 ounces rice noodles. So glad you enjoyed it.

          Reply
  16. Mike says

    February 10, 2019 at 3:27 pm

    My grocery only had angel hair rice noodles. Will these work?

    Reply
    • Judy says

      February 11, 2019 at 7:20 pm

      I haven’t tried it with angel hair rice noodles so I’m not sure if any adjustments would need to be made.

      Reply
  17. Erin says

    March 29, 2019 at 5:45 pm

    Could I use frozen chicken breasts?

    Reply
    • Judy says

      March 29, 2019 at 9:55 pm

      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.

      Reply
  18. Cheri says

    June 2, 2019 at 7:40 pm

    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!!!

    Reply
    • Judy says

      June 3, 2019 at 7:44 pm

      So glad it was a hit. We love it to! Thanks for sharing!

      Reply
  19. Anna says

    June 5, 2019 at 8:45 pm

    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!

    Reply
  20. Sally says

    July 23, 2019 at 7:34 pm

    Love the recipe. What if I want to double the recipe. What time do I cook for? Thanks!

    Reply
    • Judy says

      July 26, 2019 at 8:19 pm

      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.

      Reply
  21. jamie says

    September 9, 2019 at 7:25 am

    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!!!

    Reply
    • Judy says

      September 9, 2019 at 5:56 pm

      So glad you liked it!! Thanks for sharing.

      Reply
  22. Kristi says

    September 30, 2019 at 8:04 pm

    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.

    Reply
  23. Kristen says

    November 4, 2019 at 3:51 pm

    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??

    Reply
    • Judy says

      November 4, 2019 at 7:19 pm

      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.

      Reply
    • Kella says

      January 30, 2020 at 6:53 pm

      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.

      Reply
      • Judy says

        February 18, 2020 at 6:58 pm

        Hi Kella. Thanks for sharing!

        Reply
  24. Ana Hessong says

    November 12, 2019 at 12:07 pm

    I’m looking to make this recipe with shrimp. Would you add the shrimp in with the veggies since they cook so quickly?

    Reply
    • Judy says

      November 14, 2019 at 7:13 pm

      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!

      Reply
  25. Lindsey says

    November 15, 2019 at 2:30 pm

    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!

    Reply
    • Judy says

      November 16, 2019 at 11:58 pm

      Thanks for sharing! So glad you enjoyed it.

      Reply
  26. jessica says

    December 7, 2019 at 4:57 pm

    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?

    Reply
    • Judy says

      December 13, 2019 at 7:58 pm

      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.

      Reply
  27. ClareP says

    December 11, 2019 at 2:31 pm

    I’m making it this weekend! Has anyone ever tried to add eggs?

    Reply
  28. Carrie says

    January 22, 2020 at 8:48 pm

    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.

    Reply
  29. HANNAHLEE says

    May 9, 2020 at 5:42 pm

    I added peanut butter before turning the instant pot on making kind of a peanut sauce. Everyone LOVES it!!!! Great recipe!!!

    Reply

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