Instant Pot Pad Thai

I had great success with my Chicken and Brown Rice recipe that I made in my new Instant Pot that I decided tackle a restaurant favorite of mine-Pad Thai.

I found a recipe online by The Girl on Bloor. I have to say it was really delicious! 

It does take time to prepared the veggies but it was totally worth it.

Instant Pot Pad Thai


2 Tbsp. olive oil
2 chicken breasts, diced
4 cloves garlic, minced
6 Tbsp. low sodium soy sauce
1/2 cup pad thai sauce
1 1/2 cups water 
7 oz rice noodles

1 cups Carrot matchsticks
1 Yellow pepper, sliced thinly
1 Red pepper, sliced thinly
4 green onions, sliced


1/3 cup chopped peanuts
1/3 cup fresh chopped cilantro

How To Make Instant Pot Chicken Pad Thai

1. In the instant pot, add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles in that order. Leave the noodles floating on top.  Close the lid and set the Pressure Release Valve to sealing.

2. Set to manual and pressure cook on high for 2 to 3 minutes. Instant pot takes about 10 minutes to warm up to pre-heat then 2 minutes to cook. When timer goes off, press cancel and do a quick release of the steam (follow manufacturer instructions), waiting until the pressure gauge drops down and the lid is safe to open.

3. Add carrots, red and yellow peppers and half of peanuts, tossing carefully with tongs.. Place lid back on and let sit for 5 minutes. This makes the vegetables tender-crisp. Let sit a few minutes longer for more tender vegetables.

4. Remove lid and serve with chopped green onions, cilantro and remaining peanuts. 

How To Make Homemade Pad Thai Sauce

To make homemade Pad Thai sauce mix together 
1/4 cup fish sauce 
3 tablespoons honey 
2 tablespoons tamarind paste
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes

NOTE-this made enough for almost 6 servings! (edited Dec. 7)