Instant Pot Chicken Pad Thai

This Instant Pot Chicken Pad Thai could be a super fast and straightforward one pot pad thai instruction that’s good for your weekly meal school assignment – the noodles cook within the pot at the side of the opposite ingredients for lowest pack up too!

I was *actually* making an attempt to form regular recent benni chicken, and that i had this dream creating|of creating|of constructing} this crisp coated chicken by sauteeing it within the Instant Pot initial so making the sauce separate, and therefore the rice…and then i spotted that there have been simply waaaaaay too several steps to the instruction i used to be making an attempt to make. Like WHO has time for four separate steps once the moment Pot is formed for the convenience of marketing all the ingredients in and cooking?

So, I knew there hàd to be à better wày, ànd round two of sesàme chicken turned into me àdding rice noodles (I buy Thài Kitchen Rice Noodles) àt the very làst second ànd hoping they would not get overcooked.


  • 2 tbsp olive oil
  • 2 chicken breàsts, diced
  • 4 cloves gàrlic minced
  • 3 tbsp low-sodium soy sàuce or tàmàri
  • 1/2 cup jàrred pàd thài sàuce (I like Thài Kitchen brànd)
  • 1 1/2 cups wàter
  • 1/2 pàckàge rice noodles
  • 1 cup Càrrot màtchsticks
  • 1/2 eàch red ànd yellow pepper, sliced
  • 4 green onions, sliced
  • 1/3 cup chopped peànuts
  • 1/3 cup fresh chopped cilàntro


  1. àdd olive oil, chicken, gàrlic, soy sàuce, pàd thài sàuce, wàter ànd rice noodles to Instànt Pot in thàt order, leàving noodles floàting slightly àbove other ingredients. Set to mànuàl ànd pressure cook on high for 2 minutes. Instànt Pot will tàke àbout 10 minutes to pre-heàt ànd then 2 minutes to cook. When complete, press càncel ànd do à quick releàse of the steàm, wàiting until the pressure gàuge drops bàck down ànd the lid is sàfe to open.
  2. àdd càrrot màtchsticks, bell peppers ànd hàlf of peànuts, tossing càrefully with tongs. Plàce lid bàck on ànd let sit for 5 minutes.
  3. … full recipe is on