Instant Pot Chicken Pad Thai: Quick Authentic Recipe

Why you will love this recipe:

• Delicious flavor: The pad Thai sauce balances sweet, creamy, and mildly spicy notes for an addictive taste.
• Quick and convenient: Using the Instant Pot keeps hands-on time low — just 6 minutes of pressure cooking and the whole meal comes together in under 30 minutes.
• Versatile and healthy: This dish is dairy-free and can easily be adapted to be gluten-free, vegan, vegetarian, or paleo.

Ingredients and substitutions:

See the recipe card below for exact measurements.

Jump to the Recipe

• Chicken: Boneless, skinless chicken breasts work best, cut into bite-sized pieces.
• Liquids and base: Vegetable or chicken broth, soy sauce (or coconut aminos), fish sauce, sesame oil, rice vinegar, and smooth natural peanut butter form the sauce. Swap broths and vinegars as needed.
• Vegetables: Bell peppers, carrots, garlic, and green onions. Use any color bell peppers you prefer.
• Sweetener: Brown sugar gives the sauce its gentle sweetness; coconut sugar can be used instead.
• Rice noodles: Use white rice noodles for the best texture.
• Seasonings: Ground ginger and chili flakes add warmth and a mild kick.

Recipe variations and add-ins:

• Gluten-free: Substitute soy sauce with coconut aminos or gluten-free tamari.
• Peanut-free: Use unsweetened cashew butter instead of peanut butter.
• Extra flavor: Add turmeric, onion powder, or garlic powder to the sauce.
• More heat: Increase the chili flakes to taste.
• Paleo option: Use coconut aminos, cashew butter, coconut sugar, and substitute rice noodles with heart-of-palm noodles.
• Swap vegetables: Try broccoli, cauliflower, or spaghetti squash for a different texture and flavor.

How to make Instant Pot Pad Thai (step-by-step):

1. Step 1: In a large bowl or glass measuring cup, whisk together the sauce ingredients until smooth.

2. Step 2: Place the chopped chicken, bell peppers, carrots, and green onions into the Instant Pot bowl, pour the sauce over them, seal the lid, and pressure cook on High for 6 minutes.

3. Step 3: While the Instant Pot cooks, boil a large pot of water and prepare the rice noodles according to package directions. Drain and set aside.

4. Step 4: After cooking, allow 5 minutes of natural pressure release, then quick-release any remaining pressure. Stir in the cooked rice noodles so they’re thoroughly coated with sauce. Garnish as desired and serve.

Top Tips:

• Don’t cook rice noodles in the Instant Pot: They become mushy when pressure-cooked with the other ingredients. Cook them separately and add at the end.
• Choose the right peanut butter: Use smooth, unsweetened natural peanut butter—not sweetened or crunchy varieties—for the best sauce texture and flavor.
• Serving suggestions: Finish plates with fresh lime juice, crushed peanuts or cashews, chopped cilantro, or sliced avocado.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

Rice noodles are usually located in the Asian foods aisle or the gluten-free section.

Swap peanut butter for cashew butter to keep the creamy element without peanuts.

Yes. Omit the chicken and fish sauce, and use tofu or extra vegetables instead.

You can use any electric pressure cooker or make a stovetop version by combining the cooked ingredients and sauce in a skillet; cook the chicken and vegetables fully before tossing with noodles and sauce.

Freezing is not recommended. Rice noodles typically become very soggy after freezing and thawing.

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