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Home » Recipes » Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai

4/3/20

30 Minute Meals
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This post may contain affiliate links which won’t change your price but will share some commission

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!

Instant Pot Chicken Pad Thai

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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.

Instant Pot Chicken Pad Thai

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:

  1. 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.
  2. 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)
  3. Remove the lid once more and serve, then top your Pad Thai with green onions, the remaining chopped peanuts and cilantro. Enjoy!

Instant Pot Chicken Pad Thai

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!

Instant Pot Chicken Pad Thai

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.

Instant Pot Chicken Pad Thai

More easy Instant Pot recipes

  • Instant Pot Chicken Fajita Pasta
  • Instant Pot Pepper Steak
  • Instant Pot Chicken Burrito Bowls

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 

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Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai

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!
3.75 from 162 votes
Print Pin Rate
Course: Main Dish
Cuisine: Thai
Keyword: instant pot, pad thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 402kcal
Author: Taylor Stinson

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

Calories: 402kcal | Carbohydrates: 48g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 1174mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 34.7mg | Calcium: 30mg | Iron: 1.1mg

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! #instantpot #padthai 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! #instantpot #padthai 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! #instantpot #padthai 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! #instantpot #padthai 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! #instantpot #padthai

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Ellen says

    June 16, 2020 at 20:14

    5 stars
    Seriously so happy with this recipe, maybe the fastest full meal I’ve made in my instant pot. Really yummy and really works. Thanks!

    Reply
  2. Laura Margiotta says

    July 11, 2020 at 13:36

    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?

    Reply
    • Taylor Stinson says

      July 13, 2020 at 08:22

      Hey Laura, I’m so happy you like it! I would increase the cooking time by 2 minutes.

      Reply
  3. Trea says

    August 3, 2020 at 19:58

    5 stars
    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.

    Reply
    • Taylor Stinson says

      August 10, 2020 at 08:05

      Hi Trea – cooking the egg separately is your best bet. I don’t think it would turn out well in the Instant Pot.

      Reply
  4. Emily says

    September 3, 2020 at 21:35

    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!

    Reply
    • Taylor Stinson says

      September 4, 2020 at 08:15

      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 :/

      Reply
  5. Danielle says

    September 8, 2020 at 20:23

    Hi! I’m planning on making this, but I’m unsure about what type of peanuts to use. Salted? Roasted? Unsalted? Thank you!

    Reply
    • Taylor Stinson says

      September 9, 2020 at 08:03

      Hi Danielle – any type will work 🙂

      Reply
  6. Amanda D says

    October 12, 2020 at 23:28

    5 stars
    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!

    Reply
    • Taylor Stinson says

      October 13, 2020 at 08:27

      I’m so happy you like it so much! 🙂

      Reply
  7. Cheri Mello says

    October 28, 2020 at 01:59

    5 stars
    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😊

    Reply
  8. Sandra says

    November 17, 2020 at 14:42

    I just made mine but it felt like it was missing something and was kind of plain. Any advice?

    Reply
    • Taylor Stinson says

      November 17, 2020 at 14:49

      Hi Sandra – sometimes adding a bit of extra salt or a squeeze of lime can make a huge difference.

      Reply
  9. Rebecca Lori says

    December 14, 2020 at 16:43

    Any suggestions to make this without an InstaPot?

    Reply
    • Taylor Stinson says

      December 14, 2020 at 18:08

      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.

      Reply
  10. Mindy says

    January 3, 2021 at 21:44

    4 stars
    I liked the recipe but my noodles were not soft enough and seemed a little gluey. Any suggestions.

    Reply
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