Instant Pot Chicken Pad Thai is better than takeout!  I never thought I would say that about a home cooked meal, but it really is.  It’s a one-pot dish that’s packed with chicken, veggies, noodles, and pad thai sauce.  It’s salty and nutty with just a hint of sweetness.  So, skip the takeout and give this a try!

The recipe can be found here.

As mentioned previously, this is a one-pot dish, so all you need is your Instant Pot, a cutting board, knife, and spoon.

Start by slicing the chicken, bell peppers, and green onions.  I like to buy matchstick carrots because the work is already done for me.  If you can’t find matchstick carrots at the grocery store, you can slice your own.  You want them to be very thin…. julienne style.  Then, mince the garlic and chop the cilantro.  Set the prepared ingredients aside.

Add olive oil to the bottom of the Instant Pot.  Add the chicken, garlic, soy sauce, pad thai sauce, and water – add the items IN THAT ORDER!

Lay the rice noodles on top, letting them float slightly above the rest of the ingredients.

Close the lid and make sure the valve is in the sealed position.  Pressure cook on HIGH for 8 minutes.  The Instant Pot will take up to 10 minutes to preheat, so be aware the cook time is technically longer due to the preheat time.  You can quick release the pressure when done cooking.

Remove the lid and add the carrots, bell peppers, and half of the peanuts.  Toss to combine.  Then put the lid back on and let the pad thai sit for about 5 minutes.  The steam and heat will make the veggies tender.

Remove the lid and toss the ingredients.  Serve warm, right from the Instant Pot.  Garnish with green onion, additional peanuts, and cilantro.  Enjoy!

The recipe can be found here.

Happy Cooking!

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