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Instant Pot Pad Thai

This Instant Pot Pad Thai is very simplest, most tasty and full of flavour Instant Pot Pad Thai, made in under half an hour! Easy, Gluten-Free and Quick.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 7 minutes
Servings 6
Calories 467kcal
Author Brittany

Ingredients

  • 3 chicken-breasts, cubed
  • 3 tbls fish-sauce red boat
  • ¼ cup green-onion, chopped
  • 2 tbls rice-vinegar
  • ½ cup tamari can also use soy-sauce (low-sodium) or coconut-aminos
  • 2 tbls sesame-oil
  • 3 cloves garlic minced
  • cup brown-sugar
  • ¼ tsp crushed red-pepper-flakes
  • 3 tbls peanut-butter natural, creamy
  • 1 tbls fresh-ginger minced (or 1 tsp powdered-ginger)
  • 4 carrots cut into matchsticks
  • ¼ cup cilantro chopped
  • 8 oz rice-noodles (I use Annie-Chuns)
  • 2 limes one for juice, one cut into wedges
  • 1 cup chicken-broth low-sodium (can also use water)
  • ½ cup peanuts chopped

Instructions

  • Add the cubed-chicken, carrots and green-onions to the instant-pot.
  • In a small-bowl, combine the tamari, fish-sauce, rice-vinegar, sesame-oil, peanut-butter, brown-sugar, juice of one lime, pepper-flakes, garlic and ginger till well blended & pour over the ingredients in your instant-pot. Then add the broth & stir well.
  • Place the lid on and set pressure button for 7minutes. When time goes away, do a quick-release & remove the lid.
  • Stir in the rice-noodles and then lit-back the lid on and leave it for 10minutes. Stir together & check the doneness of these noodles. Place the lid-back if they want a bit more time to soften.
  • After done, serve with fresh-lime wedges and top with cilantro, chopped peanuts and green-onions.