Instant Pot Pad Thai

This quick and easy Instant Pot Pad Thai recipe is a one pot meal with a homemade pad Thai sauce that’s sweet, tangy and savory!

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 7

Total Time 22

Servings servings

Calories 479kcal

Combine all the sauce ingredients in a bowl and mix together.
Combine the chicken, garlic, chicken broth, noodles and sauce in the Instant Pot (use the non-stick insert).
Pressure cook on high for 2 minutes and then quick release the pressure.
Add the vegetables and put the lid back on to allow them to steam for 5 minutes.
Stir to combine and serve with crushed peanuts, cilantro and fresh squeezed lime.

If you try adding other types of veggies just make sure they're thinly sliced and can be steam cooked in 5 minutes.
The chicken will need to be diced so it cooks quickly. If the pieces are bigger than 1 ½ inch cubes, they will take longer to cook and the noodles may get too soft.
If you’re having trouble finding any of the sauce ingredients, you can use store-bought pad Thai sauce in a pinch.
For added heat, try adding a few Thai chilies.
Eggs are typically added to pad Thai, so feel free to add some scrambled eggs to this recipe.
Be sure to quick release the pressure. If you let it release naturally, the noodles will over cook and become mushy.
Fully cooked chicken should have an internal temperature of 165F degrees. I suggest using a digital thermometer to check for doneness.
While the cook time is just 2 minutes on high in the Instant Pot, you’ll need to factor in time for pressure to build and release in the Instant Pot.