This is the best Instant Pot pad Thai recipe! It is so easy to make and has the most delicious homemade sauce that is slightly sweet, a little creamy, with just a hint of heat. This healthy meal is ready in less than 30 minutes!
Table of Contents
Why you will love this recipe:
- The flavour! This Instant Pot chicken Pad Thai has the most delicious pad Thai sauce that is slightly sweet, a little creamy with just a hint of spice.
- Because it's made in the Instant Pot it's so quick and easy to make and only requires 6 minutes of cooking time! The whole meal is ready in under 30 minutes.
- It's healthy and dairy-free and can easily be made gluten-free, vegan, vegetarian and paleo too!
Ingredients and substitutions:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe- Chicken - I recommend using boneless, skinless chicken breasts.
- Liquids - vegetable broth, soy sauce (or coconut aminos), fish sauce, sesame oil, rice vinegar and natural smooth peanut butter. Instead of vegetable broth you can use chicken broth, beef broth or bone broth. You can use coconut vinegar or apple cider vinegar instead of the rice vinegar.
- Vegetables - sweet bell peppers, carrots, garlic and green onions. You can use any colours of sweet bell peppers that you prefer.
- Brown sugar - to give the sauce the perfect amount of sweetness. You can use coconut sugar instead.
- Rice Noodles - I recommend using white rice noodles.
- Spices and seasonings: ground ginger and chili flakes (also known as red pepper flakes).
Recipe variations and add ins:
- For gluten-free: instead of soy sauce use either coconut aminos or gluten-free tamari.
- To make it peanut free: use unsweetened cashew butter instead of peanut butter.
- You could add extra seasonings to the sauce including ground turmeric, onion powder or garlic powder for even more flavour.
- If you like more heat or spice: add a bit more chili flakes.
- To make it paleo: use coconut aminos instead of soy sauce, cashew butter instead of peanut butter, coconut sugar instead of brown sugar and heart of palm noodles instead of rice noodles.
- Feel free to change the vegetables in this recipe if you are looking for a different flavour. Other options include broccoli, cauliflower, spaghetti squash etc.
How to make Instant Pot Pad Thai (step-by-step):
- Step 1: In a large bowl or glass measuring cup, stir or whisk together the sauce ingredients until they are smooth.
- Step 2: Add the chopped chicken, bell peppers, carrots and green onion to the bowl of your Instant Pot and pour the sauce over top. Seal the lid and pressure cook on manual high pressure for 6 minutes.
- Step 3: While the Instant Pot is cooking, bring a large pot of water to a boil on the stovetop and cook the rice noodles according to the package directions. Once they are done cooking, drain with a colander and set the noodles aside.
- Step 4: When the Instant Pot has finished cooking, allow for 5 minutes of natural pressure release, then quick release any remaining pressure and once done, stir in the rice noodles so they are evenly coated in the sauce. Garnish the pad Thai as you wish and enjoy!
Top Tips:
- Don't try cooking the rice noodles in the Instant pot with the chicken and veggies - they turn very mushy if you do this.
- Be sure to use smooth, unsweetened peanut butter for this pad Thai rather than sweetened peanut butter or crunchy peanut butter.
- Serving ideas: this meal is delicious served as is but you could also top it with freshly squeezed lime juice, crushed peanuts or cashews, chopped cilantro, or sliced avocado.
- Storage: store any leftovers in the fridge in an airtight container for up to 5 days.
Instant Pot Pad Thai FAQs:
Where do you find rice noodles in the grocery store?
They are usually in the Asian section or the gluten-free section.
What if I'm allergic to peanuts?
No worries! Just use cashew butter instead of peanut butter.
Can I make this pad Thai vegan or vegetarian?
Absolutely! Simply omit the chicken from this recipe and replace it with more vegetables or tofu and omit the fish sauce from the pad Thai sauce.
What if I don’t have an Instant Pot?
No worries. You can make this pad Thai in any pressure cooker or make my easy stovetop pad Thai recipe instead.
Can I freeze this pad Thai?
I do not recommend trying to freeze this Pad Thai. The rice noodles get very soggy if you do.
Other Asian inspired meals you will love:
Recipe
Instant Pot Pad Thai
This Instant Pot Pad Thai has the most incredible flavour! Slightly sweet, a little creamy with just a little spice. It's also so easy to make and easily made gluten free!
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Servings: 6
Calories: 410kcal
Equipment
Ingredients
Sauce Ingredients
- 1/3 cup vegetable broth
- 1/3 cup soy sauce
- 1/3 cup smooth natural peanut butter
- 1/3 cup brown sugar
- 4 tablespoon rice vinegar
- 3 tablespoon sesame oil
- 2 tablespoon fish sauce
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon chili flakes
Pad Thai Ingredients
- 2 lbs chicken breasts, chopped into 1" pieces
- 4 carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/3 cup chopped green onion
- 8 ounces rice noodles
Instructions
- In a large bowl or glass measuring cup, stir or whisk together the sauce ingredients until they are smooth.
- Add the chopped chicken, bell peppers, carrots and green onion to the bowl of your Instant Pot and pour the sauce over top. Seal the lid and pressure cook on Manual High Pressure for 6 minutes.
- While the Instant Pot is cooking, bring a large pot of water to a boil on the stove and cook the rice noodles according to the package instructions. Once done, drain with a colander and set the noodles aside.
- When the Instant Pot has finished cooking, allow for 5 minutes of natural pressure release, then quick release any remaining pressure and once done, stir in the rice noodles so they are evenly coated in the sauce. Garnish as desired!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make this gluten free, instead of soy sauce use coconut aminos or gluten free tamari.
- To make it peanut free, use cashew butter instead of peanut butter.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1191mg | Potassium: 716mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5706IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 1mg
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Christine
When do you add the carrots?
Erin Carter
Hey Christine! Sorry I forgot them in the directions. You add them at the same time as the chicken and peppers. I updated the directions to include them now. Thanks for noticing!