Name: Instant Pot Chicken Pad Thai Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1.5 lbs Chicken Breasts (cubed); 3 Tbls Peanut Butter (creamy); 1/2 cup Coconut Aminos (or low sodium soy sauce); 1 Tbls Fish Sauce; 1 Tbls Sesame Oil; 2 Tbls Rice Vinegar; 1/3 cup Brown Sugar; 3 cloves Garlic (minced); 1 Tbls Fresh Ginger (minced or 1 tsp powdered ginger); 1/4 tsp Crushed Red Pepper Flakes; 1 cup Water; 2 Tbls Lime Juice; 8 oz Rice Noodles (Annie Chun’s or Thai Kitchen recommended); 1.5 cups Shredded Carrots; 1/4 cup Green Onion (chopped); 1/4 cup Peanuts (chopped); 1/4 cup Cilantro (chopped); 1 Lime (cut into wedges)

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Introduction

Enjoy a delicious and easy Instant Pot Pad Thai that brings classic Thai flavors right to your kitchen. This recipe uses simple ingredients and comes together quickly, perfect for a weeknight dinner or a flavorful meal anytime.

A white bowl filled with three layers: at the bottom, light beige noodles with a soft and slightly shiny texture; in the middle, light brown cooked chicken pieces and small orange carrot strips mixed evenly; on top, scattered green fresh cilantro leaves and light tan peanuts, with two green lime wedges placed on the side inside the bowl. A gold spoon rests inside the bowl on the right side, with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Chicken Breasts (cubed)
3 tablespoons Peanut Butter (creamy)
1/2 cup Coconut Aminos (or low sodium soy sauce)
1 tablespoon Fish Sauce
1 tablespoon Sesame Oil
2 tablespoons Rice Vinegar
1/3 cup Brown Sugar
3 cloves Garlic (minced)
1 tablespoon Fresh Ginger (minced or 1 teaspoon powdered ginger)
1/4 teaspoon Crushed Red Pepper Flakes
1 cup Water
2 tablespoons Lime Juice
8 oz Rice Noodles (such as Annie Chun’s or Thai Kitchen)
1/4 cup Green Onion (chopped)
1.5 cups Shredded Carrots
1/4 cup Cilantro (chopped)
1/2 cup Peanuts (chopped)
1 Lime (cut into wedges)

Instructions

Step 1: Add the cubed chicken breast to the Instant Pot.
Step 2: In a small bowl, combine the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, ginger, and garlic. Mix well and pour over the chicken, stirring gently to coat.
Step 3: Secure the Instant Pot lid, select the pressure cook setting, and set the timer for 7 minutes. It will take about a minute to reach pressure before the countdown begins.
Step 4: While the chicken cooks, bring 3 cups of water to a boil. Place the rice noodles in a large bowl and pour the boiling water over them. Let them soak for 5 to 7 minutes until just softened, then drain.
Step 5: When the cooking time finishes, perform a quick release of the steam. Open the lid and stir in the drained rice noodles, shredded carrots, and chopped green onions. Toss everything together until well combined.
Step 6: Serve the Pad Thai in bowls topped with chopped peanuts, fresh cilantro, and lime wedges. Enjoy!

Tips & Variations

For extra flavor, try adding a splash of fresh lime juice just before serving.
Swap chicken for shrimp or tofu to customize the protein.
If you prefer spicier Pad Thai, increase the crushed red pepper flakes or add sliced fresh chili.
Use gluten-free tamari instead of soy sauce or coconut aminos if gluten is a concern.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.

How to Serve

A white bowl filled with thin, light brown noodles forms the bottom layer, mixed with small pieces of light brown cooked chicken and scattered orange carrot strips. On top of this is a layer of green cilantro leaves and whole light brown peanuts, adding texture and color contrast. Two lime wedges, bright green on the outside and light green inside, rest on one side inside the bowl. A golden spoon is partially placed in the bowl among the noodles. In the upper part of the image, a glass of ice water is visible on the left, and a white plate with extra lime wedges and cilantro leaves is on the right, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Pad Thai without an Instant Pot?

Yes, you can cook the chicken in a skillet until cooked through and then prepare the sauce separately before combining with softened noodles and vegetables.

What type of noodles work best for Pad Thai?

Thin or medium-width rice noodles are ideal. Soaking them in hot water until just soft ensures they won’t overcook when mixed with the sauce and chicken.