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Instant Pot Chicken Pad Thai

Ingredients in Pad Thai

Their instant pot and prepared Pad Thai Sauce make this delicious Pad Thai recipe very simple! Everything you need here is:

  • Chicken breasts
  • garlic
  • soy Sauce or tamari
  • jarred pad thai Sauce
  • rice noodles
  • Carrot matchsticks
  • red and yellow pepper
  • green onions
  • chopped peanuts
  • cilantro

Ingredient substitutions

Chicken -You can use frozen Shrimp or you can mix blocks of tofu. (To ensure they are frozen, don't cook too much!) After the cooking of the noodles you should add a few scrambled Eggs into the mixture and simply scrap them separately in a bread room on the stove.

Rice nutmeg โ€“ you can use vermicelli rice nutmegs rather than thicker rice noodles. Sadly, when you prepare the noodles separately, there are not many substitutions. Spaghetti pasta is usually stuck together when cooked in the Instant Pot, but you can cook them separately when cooking the meat. If you want to make this recetta low in carb, after the Chicken is cooked and thrown into some courgettes, you can transform the Instant Pot to run.

Thai Sauce pad โ€“ I use Thai Pad Thai sauce, but you can make your own! Pad Thai sauce! This Pad Thai article here gives you the formula.

How to make Pad Thai in the Instant Pot

This recipe is so easy to make and you can find it in one bowl! How to do it here :

  • Stir in the Instant Pot with olive oil, chicken, garlic, soy sauce, pad thai sauce, rice and water noodles. The main thing to make the noodles cook, but not get slightly slow, is to keep them slightly higher than other ingredients โ€“ liquid should rise and cook without overcooking and clinging to the foundation.
  • When you have cooked your Chicken and noodles, add the vegetables and half of the peanuts and throw them with tongs carefully. Place the lid in the immediate bowl, and allow it to sit for 5 minutes (this is how tender veggies are).
  • Remove lid again and eat, then add the remaining clean peanuts and cilantro to your pad Thai with green onions. Good luck!

What type of sauce to use

I love Thailand Thai Pad Sauce from kitchen (that's not a sponsored article, I just love this product), and a home-made Pad Thai Sauce version is fairly straightforward, but you don't want 5 to 10 sauces off your cupboards when you are looking to dine together in an early hour.

And tamarind is also the secret ingredient in pad thai Sauce and tamarind paste you can't often find in the supermarket. But in the Asian rice portion you can usually find Pad Thai sauce. You can still see the spiralized pad Thai meale preparing bowls and add them to the Instant Pot if you want to try your hand in a home-made sauce!

Storing and reheating

The remains of this recipe can be kept in the fridge for up to five days. Until reheating, sprinkle some water overtop and then microwave for 1-2 minutes. It is also possible to heat up a few minutes in a pot on the burner. Apply new green oignons and cilantro to keep the dish hot!

Can you freeze this recipe?

I didn't try to freeze this recipe but I would suggest that it's worth a shot, based on the ingredients! To heat up, allow them to defrost overnight in the refrigerator and sprinkle over a little bit of water to keep them all dry. Microwave or fry from there until hot. From there, mix.

Instant Pot Chicken Pad Thai

This Instant Pot Chicken Pad Thai is a super quick one pot dinner-cook the noodles along with the other ingredients to keep them safe.

  • Course: Main Dish
  • Cuisine: Thai
  • Keyword: instant pot, pad thai
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings:   4 servings
  • Calories: 402kcal

Ingredients :

  • 2 tbsp olive oil
  • 2 Chicken breasts, diced
  • 4 cloves garlic minced
  • 3 tbsp low-sodium soy Sauce or tamari
  • 1/2 cup jarred pad thai Sauce (I like Thai Kitchen brand)
  • 1 1/2 cups water
  • 7 oz rice noodles
  • 1 cup Carrot matchsticks
  • 1/2 each red and yellow pepper, sliced
  • 4 green onions, sliced
  • 1/3 cup chopped peanuts
  • 1/3 cup fresh chopped cilantro
  • Instructions :

    • In that order to slightly over other ingredients, add olive oil, chicken, garlic, soya, pad thai sauce, water and rice noodles in Instant Bowl. Set high for 2 minutes in manual and pressure cooker. Instant pots are pre-heated for about 10 minutes and then cook 2 minutes. When full, cancel the press and get the steam out quickly, wait for the pressure gage to drop and the lid to open safely.
    • Attach carots, bell peppers, and half the peanuts, tossing with tongs carefully. Put the cover on and let it stay on for five minutes.
    • Remove the lid and eat, then cover the remaining peanuts and coriander with green onions. Enjoy!


    Calories: 402kcal | Carbohydrates: 48g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 1174mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 34.7mg | Calcium: 30mg | Iron: 1.1mg


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