Instant Pot Chicken & Vegetable Pad Thai is simple weeknight meal that is ready in no time!  It’s packed with tender chicken, lots of veggies, noodles, and a flavorful sauce.  Pad Thai sauce is a little salty, fairly nutty, and a little sweet in flavor.  I think it’s similar to peanut sauce, which tastes great on just about anything 😊 This is a one-pot meal your whole family will love!

The recipe can be found here.

Start by doing all your prep work.  Slice the chicken, zucchini, bell pepper, etc.  I like to buy matchstick carrots because they are already the needed size.  I also prefer to julienne (cut super thin) my zucchini but if you have a spiralizer, that also works well.  Set all the ingredients aside until ready to use.

Next, make the Pad Thai sauce.  In a large bowl, whisk together all the sauce ingredients – brown sugar, chicken broth, rice vinegar, soy sauce, creamy peanut butter, garlic, sesame oil, and sriracha.  You also want to taste the sauce and adjust the seasoning, as necessary.  You could add a little extra peanut butter for a smoother sauce or perhaps extra sriracha for a spicier sauce.  Set the sauce aside.

Place the chicken in the Instant Pot.  Pour the entire batch of sauce over the top.  Add the carrots and green onions on top of the chicken.  Reserve some of the green onions for garnish.

Close the lid and make sure the valve is in the SEALED position.  Pressure cook on HIGH for 4 minutes.  Let the pressure naturally release for 3-4 minutes then quick release the rest of the pressure.

While the chicken cooks, bring a pot of water to a boil.  Add the rice noodles and cook according to package instructions.  Drain and set aside.

Remove the lid of the Instant Pot when the pressure is completely released, and the pin has dropped.  Add the zucchini, bean sprouts, and bell pepper.  Stir to combine.  Place the lid back on the Instant Pot and let the veggies steam for 2-3 minutes.

Remove the lid again and add the rice noodles.  Stir to coat until evenly covered in sauce.

Spoon into bowls and serve warm with cilantro, green onion, and peanuts sprinkled over the top.  You can also squeeze fresh lime juice on top for a little citrus flavor.  Enjoy!

The recipe can be found here.

The sauce in this recipe is a little thin but does go along way so keep mixing if you think you haven’t coated everything!  We didn’t have leftovers at our house but if you do, they will make great leftovers for lunch the next day.  Just don’t forget to save some garnishes!

Happy Cooking!

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