Instant Pot Chicken Pad Thai
All the flavors of classic Pad Thai made easy by making it in your pressure cooker.
Pad Thai Rice Noodles
juice of 1 lime
sweet chili sauce
Pad Thai Ingredients
vegetable or canola oil
skinless chicken breast; cut into bite sized pieces
fresh bean sprouts
green onions, sliced
crushed or roughly chopped peanuts
wedges of lime for serving
In a large bowl, place the dry rice noodles and pour hot water over them to cover. Allow to soak for 2 minutes and drain immediatley.
In a small bowl, combine sauce ingredients and set aside.
Heat the Instant Pot by pressing SAUTE and add 1-2 tablespoons of oil. Once the display reads HOT add the minced garlic and saute for 1 minute, or until fragrant.
Add the chicken to sauté until cooked through, about 5-7 minutes.
Add the chicken stock and Pad Thai sauce into the pot and stir. Be sure to scrap the bottom of the pot to release any stuck pieces.
Add the noodles and toss to coat in the sauce.
Lock the lid in place and move the valve to SEALING.
Pressure Cook/Manual for 1 minute on HIGH pressure.
Once the cook time expires, immediately move the valve to VENTING to Quick Release Pressure.
Toss again before serving.
Serve with bean sprouts, green onions, cilantro, chopped peanuts and lime wedges.
Recipe provided by Make Your Meals
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