This Instant Pot Chicken Pad Thai is a quick and easy one-pot dinner – the noodles cook alongside the other ingredients for minimal clean-up!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breasts – you can also make this pad thai with frozen shrimp or add in some tofu chunks after cooking.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Jarred pad thai sauce – I use Thai Kitchen’s sauce but you can also make your own using this recipe.
- Water
- Rice noodles – use flat-top rice noodles or vermicelli rice noodles for the best results.
- Carrot matchsticks – if you can’t find any carrot matchsticks you could grate a carrot instead.
- Yellow and red bell pepper – use any colour combination of bell peppers of your choice.
- Green onions – chives would also be good or you can leave these out.
- Peanuts – leave this out altogether if you don’t like peanuts.
- Cilantro – leave this out altogether if you don’t like cilantro. You could also garnish with a lemon or lime wedge.
How to make chicken Pad Thai
Step 1: Add the first 7 ingredients to the Instant Pot in order.
Add the olive oil, chicken, garlic, soy sauce, Pad Thai sauce, water and rice noodles to Instant Pot in order.
Step 2: Cook on high pressure.
Cook on high pressure for 2 minutes, then do a quick release of the pressure.
Step 3: Toss in the veggies and peanuts.
Add in the carrot matchsticks, bell peppers and half the peanuts (about 2 tablespoons), and toss the mixture carefully with tongs. Add the lid back on and let it sit for about 5 minutes.
Step 4: Garnish and enjoy!
Top with green onions, remaining peanuts and cilantro. Serve and enjoy!
variations of this chicken pad thai
There are a few different ways you can customize this chicken Pad Thai recipe to your liking:
- Meat: Swap out the chicken breasts for chicken thighs or frozen shrimp. For a vegetarian option, stir in some tofu chunks after cooking.
- Noodles: Rice noodles or Pad Thai noodles are best, but vermicelli rice noodles will also work.
- Vegetables: Stir in more veggies like broccoli, green beans, peas, bean sprouts and more.
- Sauce: You can use a store-bought sauce or try making homemade sauce – add 1/4 cup tamarind paste, 1 tbsp soy sauce, 1 tbsp peanut butter, 2 cloves garlic, 2 tsp fish sauce and 2 tsp lime juice.
- Spiciness: This recipe isn’t spicy as is, but if you want to add a bit of heat to your pad thai, top with some sriracha, Sambal Oelek or red pepper flakes.
- Eggs: Scramble a few eggs on the stovetop then stir into the finished chicken Pad Thai.
Frequently Asked Questions
Pad Thai sauce is traditionally made with fish sauce, oyster sauce, brown sugar and tamarind. I find it’s easiest to use a store-bought sauce like Thai Kitchen’s Pad Thai sauce, since the taste is just as good and it’s hard to find tamarind paste at the grocery store (which you need for the umami flavor). If you want to try making homemade sauce, add all the ingredients from my spiralized Pad Thai meal prep bowls into the Instant Pot instead.
If your noodles come out of the pot with a gummy or sticky consistency, they likely cooked unevenly. Add in some more water so they can cook longer, and make sure to give everything a good stir to help separate them. You could also cook the noodles separately by soaking them in boiling water for 5 minutes, then drain and toss them in the chicken and sauce.
Yes! As long as you don’t go over the maximum line in your Instant Pot, you can definitely double this recipe. Cooking time should remain the same, but you might need to experiment and add 1-2 minutes to the cooking time.
If you want to make this recipe vegetarian, you can stir in some tofu chunks after the Pad Thai has finished cooking. For a pescatarian option, swap out the chicken breast for frozen shrimp.
I personally haven’t tested this recipe on the stovetop, but you should be able to! Sauté the chicken, veggies, garlic and soy sauce in a skillet or wok over medium-high heat until the chicken is cooked through, and boil the noodles in a pot of water on the stovetop until al dente. Add the drained noodles to the chicken mixture, then stir in the Pad Thai sauce and cook for 2 minutes until combined and warm through.
Storing and reheating
You can store any leftovers of this easy Pad Thai in an airtight container in the fridge for up to 5 days. Sprinkle a little bit of water over top before reheating, then microwave for 1-2 minutes until heated through. You can also reheat it in a pan on the stovetop for a few minutes. Garnish with fresh green onions and cilantro to keep the dish feeling fresh!
Freezing this recipe
I have not tried freezing this easy chicken Pad Thai recipe but based on the ingredients, I’d say it’s worth a shot! Store everything in airtight glass containers and freeze for up to 3 months. To reheat, let it defrost in the fridge overnight then sprinkle a tiny bit of water over top to keep everything from drying out. From there, you can reheat it in the microwave or on the stovetop.
More easy Instant Pot recipes
Meal Prep Tools
- Store any leftovers in these glass meal prep bowls.
- This Instant Pot is the version I use in this recipe.
- 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
Comments & Reviews
Cindy says
Ok…. it’s cooking away! I’m excited to see the final product!
Taylor Stinson says
Yay!!! Hope you liked it Cindy 🙂
Tom Miner says
Many thanks, Taylor. Very tasty, “eazy, peazy” recipe: quick to prepare and very healthy ingredients. I do question use of olive oil, which I don’t recall in any Asian dishes. It tasted fine, but I think I’ll use vegetable oil next time.
Taylor Stinson says
Hey Tom! So happy to hear it turned out so well for you and that you liked it 🙂 I used olive oil because that and coconut oil are typically healthier oils and the only ones I really have on hand at my house. Once the oil reaches a certain heat point you often can’t distinguish the taste (at least with olive oil as compared to vegetable oil) but feel free to try the vegetable oil next time, it’s definitely more cost effective than olive oil!
Emily says
I made this after work last night- between running kids places- it was easy and so delicious! Thanks for the recipe!
Taylor Stinson says
I’m so happy to hear that Emily!!! 🙂 Thanks for reporting back!
Sara says
Should step. 2 be mixed with everything else or jut mixed then left on top
Taylor Stinson says
Hi Sara – I’m not exactly sure what you mean. When the noodles are done cooking, you gently toss the raw carrots and bell peppers with the noodles, mixing it all together, then place the lid back on for 5 min to steam them. You want some of the veggies mixed in with the hot noodles so they cook slightly. From there, you serve the dish. Hope that helps!
Donna Sperry says
When you put the lid back on for the 5 min are you pressure cooking it or steam cooking it?? What setting manual or meat or vegetable??
Taylor Stinson says
You are just letting it sit – not on warm or high pressure, just sitting once it’s done cooking. Everything gets steamed that way!
Carna says
If I double the recipe, how do you recommend altering the cooking time?
Taylor Stinson says
I would add one more minute or two – I can’t guarantee results because I haven’t tested it myself but hopefully that should do it!
Nicole says
I am needing to double the recipe, wondering if you tried it and had success?
Taylor Stinson says
Hey Nicole! Sorry I have not tried doubling it yet..wish I could be of more help!
Jillian says
Did it work?
Barb Clough says
Loved this recipe!! When I doubled recipe, I used an extra 1/2 cup of water (total of 2 cups) – that was plenty.
Lisa says
Hi there
Want to make this for 11 people was going to use 6 chicken breasts…and double everything including 2 jars thai sauce plus your recommendation of an extra 1/2c. Water
Just wanted your input if this sounds good since you had success with doublung
Taylor Stinson says
Hey Lisa – on the recipe card you can adjust the serving size and it will give you exact measurements of what to use. I would set it for 8 or 10 servings and go from there!
Kelsey says
Did you use 1 full jar of pad Thai sauce and did you add cooking time?
Alyse Nishimura says
Can you make a vegetarian version ? Using tofu instead of chicken?
Taylor Stinson says
Hey Alyse – I just responded to Juliana above – I’m just not sure how a vegetarian version would turn out because I’ve never done tofu in the pressure cooker and you need something underneath the noodles so they don’t stick to the bottom. If I had to guess, I would say you should add tofu first, saute it and then cook everything on high pressure for 1 minute. Again, I haven’t tested this so I can’t guarantee how it will turn out. Sorry I can’t be of more help!
Weatherly Webb says
I might use the tofu puffs I find at the Asian Market. They are deep fried cubes that won’t get mushy.
Somaiah says
I have fallen in love with your recipes! Thank you for making cooking fun again despite two kids!
Taylor Stinson says
Aww you are so sweet Somaiah, thank you so much 🙂 If there are ever any suggestions you have or recipes you’d like to hear from me I’m all ears! So happy you loves my recipes!
Juliana Bunch says
I’d like to add tofu (cut in cubes) to this recipe. When should I add it & should I saute’ it first? Thanks!
Taylor Stinson says
Hey Juliana! Unfortunately I don’t know how tofu would work with this recipe – if I had to guess, I would say you should add it first, saute it and then cook everything on high pressure for 1 minute. I’m just not sure what this would do to the tofu though since I’ve never cooked it on high pressure before, and you do need something underneath the noodles in the sauce to ensure that the noodles don’t stick and burn to the bottom. You could try what I’ve suggested but I can only guarantee the chicken version because that’s what I’ve tested. Hope that helps!
Lindsay says
Does the chicken really cook in only 2 min?
Taylor Stinson says
As noted in the instructions., the chicken takes about 10-15 minutes to preheat and then 2 minutes to pressure cook. Because you are pressure cooking and the chicken is cut into small pieces, it cooks very quickly!
Laura Fortier says
This is probably a stupid question but I JUST got my pot and we’re a little confused. Do you preheat the pot with the chicken etc. already in it? So the total cook time is about 12 minutes?
Taylor Stinson says
Hey Laura! Not stupid at all – preheating will happen when you set the time to 2 minutes so it’s just a matter of turning it on and pressing high pressure for 2 min. I just include the info about the preheating so that people know I’m not asking them to cook raw chicken for two minutes haha
Janice - Salads for Lunch says
Looks delicious Taylor! What brand of rice noodles do you recommend? I imagine if I used one that was thinner they could turn out too soft. Thanks!
Taylor Stinson says
Thanks so much Janice 🙂 The ones I buy are usually unbranded, something like these: https://www.amazon.com/Asian-Premium-Stick-Noodle-Large/dp/B01C6DSO56/ref=pd_sbs_325_5?_encoding=UTF8&pd_rd_i=B01C6DSO56&pd_rd_r=VVEYSA5C7RZ6BPP0Z5KQ&pd_rd_w=o92ju&pd_rd_wg=5V7i9&psc=1&refRID=VVEYSA5C7RZ6BPP0Z5KQ I find they are sometimes labelled “wide” but usually you can see the difference in thickness at most grocery stores because they usually carry a thin version and a thicker version along with the very thin vermicelli noodles. Hope that helps!
Kathy says
This is in my insta pot right now. Excited to eat it. I added bean sprouts. Thanks for the recipe!