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!
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
- 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