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Before I get into this recipe, I want to let you know that I am compiling a master list of all my Instant Pot recipes, just in case you are looking for more recipes to make.
If you’re a frequent reader of this blog, then you know that I love Pad Thai. When I lived in the Quad Cities, I ate at this fabulous restaurant called Exotic Thai all the time.
I have made a few different variations of Pad Thai over the years. Vegetarian Pad Thai, Peanut Noodle Meal Prep Bowls, Kid-Friendly Peanut Butter Noodles ( which I admit, is not Pad Thai, but my kiddos love them.) I have also made Slow Cooker Pad Thai Chicken.
Lately, I have been trying out some recipes that I usually make in my slow cooker, but I have been making those recipes in my Instant Pot as well to see how they turn out.
It turns out that Instant Pot Cooked Pad Thai Chicken is entirely different from the time I made pad thai chicken in the slow cooker.
I want to talk about the process I followed to make this Pad Thai Chicken. I know that many people like to use the Instant Pot for a ” One Pot Meal”. I didn’t do that here. You can just add rice noodles to this warm sauce after it is cooked. If I were to use regular pasta noodles. Well, I prefer that al dente, so would probably make them ahead of time, then just throw the dish together right before eating.
When I cook in my Instant Pot, actually, this is how I cook in my slow cooker too. I don’t like to add vegetables and starch to the pot. I like my rice sticky, my pasta al dente, and my vegetables crispy. In my opinion, I would never add vegetables to a crockpot meal loaded with sauce. I would much rather just add crunchy raw veggies to a dish or warm up a bog of frozen vegetables. ( unless I am making a stew or soup) My preference.
This recipe is made just for the Chicken. It was moist and perfectly cooked. Just like the chicken, you would get in Asian restaurants.
Here is a lovely video I made you to show you how easy this was!
So yeah, make your chicken. Store it in the fridge with the noodles. Add your veggies and your toppings right before you eat! I love my Pad Thai with lots of bean sprouts. Fresh bean sprouts are the best, but canned ones will work too.
Instant Pot Pad Thai Chicken
- 2 chicken breasts, cut into small pieces
- 2/3 cup chunky peanut butter
- 6 tablespoons soy sauce
- juice of one lime
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons oyster sauce
- 3 cloves of garlic, minced
- 4 tablespoons brown sugar
- 2 cups water
- 1 package rice noodles
- 1 carrot, chopped
- 1 can bean sprouts
- 1 tablepoon cilantro for garnish
Place your rice noodles in a bowl filled with warm water. This will cook your rice noodles.
Set your Instant Pot to the saute setting. Add peanut butter, soy sauce, lime juice, toasted sesame oil, rice wine vinegar, oyster sauce, brown sugar, and minced garlic and water.
Wait until the sauce has melted, and whisk everything together.
Add the chicken to the Instant Pot.
Cover and set to the meat setting for 10 minutes. Vent and remove the lid.
You can add rice noodles at this time.
Top with veggies of your choice and serve