
This flavorful Instant Pot Chicken Pad Thai lets you savor your favorite takeout classic right at home no gluten required. With tender chicken strips crisp vegetables and perfectly saucy rice noodles this meal comes together with ease straight from your pantry. It is a weeknight winner that brings everyone to the table with smiles and full plates.
The first time I made this my family went wild for it and now we always keep a stash of rice noodles and peanuts at the ready. It is become my go to for both family dinners and casual gatherings with friends.
Ingredients
- Boneless skinless chicken breasts: choose fresh if possible for the most tender bite
- Low sodium soy sauce or Tamari or coconut aminos: ensure gluten free and control saltiness
- Fish sauce: key for authentic umami flavor go for a high quality brand
- Vegetable oil and sesame oil: both essential for stir frying and that iconic aroma choose sesame oil that is toasted for deeper flavor
- Rice vinegar: brightens up the dish look for one without added sugar
- Brown sugar: balances all the sour salty and spicy notes use fresh soft brown sugar for easy mixing
- Creamy peanut butter: gives the sauce a signature Pad Thai creaminess check it is plain no added sugar
- Garlic: minced for pungency choose firm high quality cloves
- Green onions: add freshness and mild onion flavor look for deep green tops
- Red bell pepper: for crunch and sweetness grab ones that feel heavy and glossy
- Fresh ginger: a must for warmth and fragrance select roots that are smooth and plump
- Crushed red pepper flakes: bring optional heat adjust to your preference
- Carrots: cut into matchsticks for crunch look for vibrant orange firm carrots
- Low sodium chicken broth: keeps it saucy and flavorful opt for homemade or good quality store bought
- Thai rice noodles: traditional and gluten free for the dish check the ingredients are just rice and water
- Fresh cilantro: herby topping for brightness choose vividly green bunches
- Roasted unsalted peanuts: for crunchy garnish select whole peanuts you can easily chop
- Limes: for fresh juice and garnish pick heavy limes with shiny bright skin
Step-by-Step Instructions
- Brown the Chicken and Veggies:
- Set your Instant Pot to sauté mode and swirl in a drizzle of vegetable oil. Add the chicken pieces. Stir them occasionally and cook for about three minutes until they start to look golden at the edges. Feel free to toss in the green onion carrots and red bell pepper as the chicken finishes browning to help them soften and sweeten.
- Combine the Sauce:
- In a mixing bowl combine your soy sauce fish sauce sesame oil brown sugar rice vinegar peanut butter juice from one lime ginger minced garlic and red pepper flakes if you want a little heat. Whisk the mixture until it is glossy and smooth making sure to dissolve any brown sugar and get the peanut butter evenly mixed.
- Pressure Cook Everything:
- Pour the sauce over the chicken and vegetables right in the Instant Pot. Add the chicken broth then use a big spoon to mix everything together so all ingredients are coated and submerged. Close the lid and set your pressure cooker to manual or pressure cook setting for seven minutes on high pressure. When the timer is up use a quick release to allow steam to escape and carefully remove the lid.
- Cook and Cool the Noodles:
- While the Instant Pot is working bring a pot of water to a boil and drop in your rice noodles. Follow the package instructions closely these noodles can go from perfect to mushy quickly. Once just tender drain them immediately and rinse with cold water. This helps them stay springy and prevents sticking.
- Finish and Serve:
- Uncover the Instant Pot and add your drained rice noodles directly into the pot. Use tongs to toss everything together just enough to coat the noodles in the sauce without breaking them up. Serve portions into bowls and top with chopped peanuts more green onions cilantro and extra lime wedges for squeezing. The warmth from the noodles will mingle all those toppings together for the best bite.

My personal favorite ingredient is definitely the creamy peanut butter because it pulls the sauce together into that signature comforting texture. Whenever I stir it in the aroma fills my kitchen and everyone knows dinner is going to be unforgettable. My kids especially love piling on extra peanuts and making it their own.
Storage Tips
Leftover Chicken Pad Thai keeps very well in an airtight container in the fridge for up to three days. To reheat splash a little water into the container and microwave just until warm. If you want to freeze it only freeze the chicken and veggie base as the rice noodles are best cooked fresh to avoid breaking apart.
Ingredient Substitutions
Feel free to use boneless chicken thighs for extra juicy results. For a vegetarian twist cubes of pressed tofu can stand in nicely. If you're missing fresh ginger a little ground ginger works in a pinch use about a quarter teaspoon. Almond butter or sunbutter also substitute in for peanut butter if allergies are an issue.
Serving Suggestions
Top with extra fresh lime wedges and a handful of bean sprouts for crunch. It is delicious served with a side of shredded lettuce or even a simple cucumber salad for a cooling contrast. If you want to up the protein even more sprinkle on a few extra chopped peanuts or try a fried egg on top.
Cultural Context
Pad Thai is one of Thailand's best loved street food dishes with roots that really took hold in the mid twentieth century. It reflects sweet salty tangy and spicy flavors all in one. Making it in the Instant Pot is a modern shortcut that still lets you honor the dish's spirit at home with little fuss.

What I love most about this dish is how adaptable it is to every mood and pantry situation. My fondest memory is serving it at a spontaneous kitchen table party after a busy week where even the pickiest eaters ended up asking for seconds. I hope this Chicken Pad Thai brings as much joy and ease to your home as it has to mine.
Frequently Asked Questions
- → Can I use another protein instead of chicken?
Yes, tofu, shrimp, or beef work well as alternatives. Adjust cooking time accordingly for each.
- → Are the rice noodles cooked in the Instant Pot?
No, the rice noodles are prepared separately following package instructions and then added at the end.
- → Is this dish spicy?
The heat level is mild, but you can adjust by adding more or less red pepper flakes to suit your preference.
- → Can I make this dish completely gluten-free?
Definitely—use tamari or coconut aminos in place of soy sauce, plus certified gluten-free noodles and broth.
- → What garnishes enhance pad Thai flavor?
Fresh cilantro, sliced green onions, chopped roasted peanuts, and lime wedges add extra zest and texture.
- → How do I prevent noodles from sticking?
Rinse noodles under cold water after cooking to keep them from sticking together before adding to the dish.