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Home » Recipes » Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai

4/3/20

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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 
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!
4.62 from 254 votes
Print Pin Rate
Course: Main Dish
Cuisine: 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
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

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. Smilesxl says

    June 9, 2022 at 14:10

    5 stars
    I need to double, and though I have the 6 quart it will not fit with double noodles, so my question is: If I cook the noodles separate, should I use less water in the instant pot?

    Reply
    • Taylor Stinson says

      June 9, 2022 at 15:58

      Unfortunately I haven’t tried doubling it and the liquid ratios are very sensitive so I can’t advise.

      Reply
  2. Mike says

    February 9, 2022 at 14:49

    Hey there, I’ve made this a few times now and the flavor is incredible. Definitely a favorite. I’m struggling a bit though with rice noodle selection. A couple of tries in now and the noodles are a giant delicious clump, but there is no amount of manipulation to get them to come apart so that everything can be mixed nicely.

    What rice noodles are working the best?

    Reply
    • Nicole says

      May 24, 2022 at 20:33

      I always had this problem too- but just discovered Thai kitchen that sells rice noodles in four separated dried disks- it worked so much better for mixing in all the toppings!

      Reply
    • Smilesxl says

      June 9, 2022 at 14:50

      5 stars
      I had this problem until I started making it a peanut curry pad thai, I add a little peanut butter in the layers of noodles.

      Reply
  3. Amanda says

    December 23, 2021 at 20:13

    5 stars
    Fast and delicious! Thanks for a great recipe!

    Reply
  4. Phoebe says

    April 8, 2021 at 19:55

    5 stars
    SOOOO GOOD! Will be in my regular rotation. Easy to make and simply delicious!

    Reply
  5. SA says

    April 6, 2021 at 09:18

    Does the chicken go in raw?

    Reply
    • Taylor Stinson says

      April 6, 2021 at 12:44

      Yes it does.

      Reply
      • Jessamy says

        February 24, 2022 at 18:13

        Hi there, how is two minutes enough to cook raw chicken? I know it’s an instant pot but other recipes I see it takes at least 10 minutes

        Reply
        • Taylor Stinson says

          February 25, 2022 at 08:05

          The chicken is diced up so it cooks much faster and the Instant Pot takes time to preheat before pressure cooking the 2 minutes. I cook frozen chicken in 10 minutes in the Instant Pot – I worry fresh chicken would be overcooked at that time!

          Reply
  6. Linda says

    February 24, 2021 at 19:00

    Thank you! Does this recipe double well? I have nine people in my family and we are Pad Thai fanatics. Should I double it or make two single recipes?

    Reply
    • Taylor Stinson says

      February 25, 2021 at 08:12

      Hi Linda – I would definitely double it!

      Reply
      • Alain says

        April 6, 2021 at 11:49

        5 stars
        If you double the recipe would you also need to double the time to cook? I’m new to the instant pot… Really looking forward to trying your recipe! Thank you so much!!!!

        Reply
        • Taylor Stinson says

          April 6, 2021 at 12:44

          Hi Alain – as far as I’m aware you would not need to double the cook time but I have not tried it myself.

          Reply
  7. lois says

    February 23, 2021 at 13:08

    i have a 3 qt. I start pot….is that what this receipt is for?

    Reply
    • Taylor Stinson says

      February 23, 2021 at 14:17

      This recipe is for a 6 quart and up. It *might* work in a 3 quart though! I just can’t say with absolute certainty

      Reply
    • Ashley says

      March 30, 2021 at 22:05

      Hey! I also have a 3 qt pot. Just curious if you tried the full recipe and how it worked out for you..? I’d love any tips from your experience 🙂

      Reply
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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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