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!

Step 1 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.

Step 2  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.

Step 3 Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.

Step 4  Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!

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!

Freezing 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.