This Instant Pot Chicken Pad Thai is a super quick and easy one pot dinner – the noodles cook alongside the other ingredients for minimal clean up!
Ingredients in Pad Thai
This is such a delicious Pad Thai recipe, made easy thanks to your Instant Pot and pre-made Pad Thai sauce! Here's everything you need:
- chicken breasts
- garlic
- soy sauce or tamari
- jarred pad thai sauce
- rice noodles
- carrot matchsticks
- red and yellow pepper
- green onions
- chopped peanuts
- cilantro
Ingredient substitutions
Chicken – You can use frozen shrimp (make sure they are frozen so they don't overcook!) or you can mix chunks of tofu in after the fact. You can also add some scrambled eggs to the mix after the noodles are done cooking, just make sure to scramble them separately in a pan on the stove.
Rice noodles – Instead of thicker rice noodles, you can use vermicelli rice noodles. Unfortunately there are not many substitutions you can make here unless you cook the noodles separately. Spaghetti pasta tends to get stuck together if cooked in the Instant Pot but it is an option for you to cook separately while the chicken cooks. If you'd like to make this recipe low carb, you can turn the Instant Pot to saute mode after the chicken is cooked and toss in some zucchini noodles.
Pad Thai sauce – I use Thai Kitchen's Pad Thai sauce, but you can make your own! You can get the recipe from this Pad Thai post here.
How to make Pad Thai in the Instant Pot
This recipe is so easy to make and comes together in one pot for your convenience! Here's how to make it:
- Add olive oil, cut up chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot. The key to getting the noodles to cook but not get mushy is to leave them floating slightly above the other ingredients – the liquid will rise up and cook them without leaving them overcooked or sticking to the bottom.
- Once your chicken and noodles are cooked, add the veggies and half of the peanuts, tossing carefully with tongs. Place the lid back on your Instant Pot and let it sit for 5 minutes (that's how the veggies will become tender)
- Remove the lid once more and serve, then top your Pad Thai with green onions, the remaining chopped peanuts and cilantro. Enjoy!
What type of sauce to use
I actually love Thai Kitchen's Pad Thai sauce (this is not a sponsored post, I just love this product), and I have made a version of homemade Pad Thai sauce that's relatively easy, but when you're looking to throw dinner together in a hurry sometimes you don't wanna haul like 5 to 10 sauces out of your pantry.
And really, tamarind is the secret ingredient to Pad Thai sauce and you can't always finds tamarind paste at the grocery store. But you can usually find Pad Thai sauce in the Asian and rice section. If you do want to try your hand at a homemade sauce though, you can always check out these Spiralized Pad Thai Meal Prep Bowls and add the ingredients to the Instant Pot instead!
Storing and reheating
You can store the leftovers of this recipe up to five days in the fridge. Sprinkle a little bit of water overtop before reheating, then microwave for 1-2 minutes until heated through. You can also reheat in the same manner in a pan on the stove for a few minutes. Garnish with fresh green onions and cilantro to keep the dish feeling fresh!
Can you freeze this recipe?
I have not tried freezing this recipe but based on the ingredients, I'd say it's worth a shot! To reheat, let it defrost in the fridge overnight and then sprinkle a tiny bit of water overtop to keep everything from drying out. From there, you can microwave or stir fry until heated through.
More easy Instant Pot recipes
Meal prep tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe
- I use these Thai Kitchen Rice Noodles
, and buy this Pad Thai sauce
- I get grass-fed chicken from my monthly Butcher Box
Instant Pot Chicken Pad Thai
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 4 cloves garlic minced
- 3 tbsp low-sodium soy sauce or tamari
- 1/2 cup jarred pad thai sauce (I like Thai Kitchen brand)
- 1 1/2 cups water
- 7 oz rice noodles
- 1 cup Carrot matchsticks
- 1/2 each red and yellow pepper, sliced
- 4 green onions, sliced
- 1/3 cup chopped peanuts
- 1/3 cup fresh chopped cilantro
Instructions
- Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
- Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!
Video
Nutrition
Ellen says
Seriously so happy with this recipe, maybe the fastest full meal I’ve made in my instant pot. Really yummy and really works. Thanks!
Laura Margiotta says
This recipe is a family favorite, thank you! I’m making it on vacation this week with extended family, so I’d like to double it. Should I double all ingredients but leave the instant pot cook times the same?
Taylor Stinson says
Hey Laura, I’m so happy you like it! I would increase the cooking time by 2 minutes.
Trea says
Love the recipe. Anyone try adding egg in addition to the chicken? I’ve been cooking egg separately and adding at the end. Wonder if I could add raw at some point in the instant pot cooking process.
Taylor Stinson says
Hi Trea – cooking the egg separately is your best bet. I don’t think it would turn out well in the Instant Pot.
Emily says
This is my favourite recipe bar none. My family is obsessed. Recently my daughter became a vegetarian and now I’m stuck. Can I make this without chicken and through in pan fried chicken after the fact for the rest of us? I don’t want to risk a new life ad Thai recipe because this one is truly that good!!! Thanks!
Taylor Stinson says
Hey Emily – I wouldn’t recommend making this in the Instant Pot if you don’t add chicken as that’s the main reason you’d be using the pressure cooking setting. I worry about the noodles getting overcooked otherwise. Wish I could be of more help :/
Danielle says
Hi! I’m planning on making this, but I’m unsure about what type of peanuts to use. Salted? Roasted? Unsalted? Thank you!
Taylor Stinson says
Hi Danielle – any type will work 🙂
Amanda D says
I have probably made this recipe 10 times by now and over and over is a total crowd pleaser. I like to add sliced fresh shiitakes with the chicken, cook for a minute extra, and add fresh bean sprouts and scrambled egg on top. Turns out as good if not better than restaurant Pad Thai every time!
Taylor Stinson says
I’m so happy you like it so much! 🙂
Cheri Mello says
This LOOKS AWESOME 👏🏼👍🏼♥️THANK YOU for Sharing!!! We Eat ALOT Of Indian Food So The Choice OF noodles INSTEAD of Rice Is GREAT!! 👍🏼Thank You For Sharing! G-d♥️Bless😊
Sandra says
I just made mine but it felt like it was missing something and was kind of plain. Any advice?
Taylor Stinson says
Hi Sandra – sometimes adding a bit of extra salt or a squeeze of lime can make a huge difference.
Rebecca Lori says
Any suggestions to make this without an InstaPot?
Taylor Stinson says
Hi Rebecca – you can saute the chicken, veggies, garlic and soy sauce together until the chicken is cooked. Meanwhile, boil the noodles in a full pot of water on the stove until al dente (about 5 min). Drain the noodles, add to the skillet with chicken/veg and then add the pad Thai sauce in and cook for 1-2 min, tossing until combined. Please note this is not an official recipe but a rough outline of how I cook it on the stove from time to time.
Mindy says
I liked the recipe but my noodles were not soft enough and seemed a little gluey. Any suggestions.