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Instant Pot Chicken Pad Thai

All the flavors of classic Pad Thai made easy by making it in your pressure cooker.


  • 8 oz. Pad Thai Rice Noodles

Sauce Ingredients

  • juice of 1 lime
  • 2 TBSP soy sauce
  • 2 TBSP rice vinegar
  • 2 TBSP sweet chili sauce

Pad Thai Ingredients

  • 2 tablespoons vegetable or canola oil
  • 4 cloves garlic minced
  • 1 pound boneless skinless chicken breast; cut into bite sized pieces
  • 1 cup chicken stock


  • 2 cups fresh bean sprouts
  • 3 spring green onions, sliced
  • 1/2 cup fresh cilantro minced
  • 1/3 cup 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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