This Instant Pot Pad Thai is packed with flavour! It has the most delicious sauce that is slightly sweet, a little creamy, with just a hint of heat. Made with soy sauce, brown sugar, sesame oil, rice vinegar and peanut butter the flavours come together brilliantly. This Pad Thai is also so easy to make and can easily be made gluten free and paleo too!
Why you will love this Instant Pot Pad Thai:
- The flavour! It has the most delicious 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 easy to make and only requires 6 minutes of cooking time!
- This recipe makes great leftovers and is very adaptable!
- It’s naturally dairy free and can easily be made gluten free and paleo!
What you will need to make this Instant Pot Pad Thai Chicken:
The full ingredient list is in the recipe card but some of the key ingredients and tools include:
- An Instant Pot – this is the one I use and love!
- Natural, smooth peanut butter – to help give the sauce the most amazing, creamy flavour
- Fish sauce – this adds a unique flavour to the sauce
- Rice vinegar – my favourite vinegar for any asian inspired dish
- Brown sugar – to give the sauce the perfect amount of sweetness
- Rice Noodles – Pad Thai is just not Pad Thai without rice noodles!
How to make this Instant Pot Pad Thai recipe:
You will find the full instructions in the recipe card, but these stories will show you how to make this Pad Thai Instant Pot perfectly every time!
Tips and variations for this chicken Pad Thai recipe:
- To make this recipe gluten free: instead of soy sauce use either coconut aminos or gluten free tamari
- To make this recipe peanut free: use cashew butter instead of peanut butter
- 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
- If you like more heat: add a bit more chili flakes
- Garnish ideas: freshly squeezed lime juice, crushed peanuts or cashews, chopped cilantro, or sliced avocado
- Feel free to change the vegetables used in this recipe if you are looking for a different flavour
Frequently asked questions:
They are usually in the asian section or the gluten free section.
No worries! Just use cashew butter instead of peanut butter!
Other recipes you will love:
- Gluten Free Chicken Stir Fry
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Gluten Free Teriyaki Chicken and Broccoli
- Healthy Sloppy Joes
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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!
- 1/3 cup vegetable broth
- 1/3 cup soy sauce
- 1/3 cup smooth natural peanut butter
- 1/3 cup brown sugar
- 4 tbsp rice vinegar
- 3 tbsp sesame oil
- 2 tbsp fish sauce
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp 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
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 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!
- 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
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