Instant Pot Chicken Pad-Thai (Print Version)

# Ingredients:

→ Main

01 - 3 boneless skinless chicken breasts, cut into small cubes or strips
02 - 2 tablespoons vegetable oil
03 - 2 tablespoons sesame oil
04 - 5 green onions, sliced
05 - 1 red bell pepper, sliced into thin strips
06 - 4 carrots, cut into thin matchsticks
07 - 8 ounces (225g) Thai rice noodles

→ Sauce

08 - 110ml (1/2 cup) low-sodium soy sauce or Tamari or coconut aminos
09 - 2 tablespoons fish sauce
10 - 2 tablespoons rice vinegar
11 - 1/3 cup (approx. 67g) brown sugar
12 - 3 tablespoons creamy peanut butter
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, minced
15 - 1/4 teaspoon crushed red pepper flakes
16 - 1 cup (240ml) low-sodium chicken broth
17 - Juice of 1 lime

→ Garnish

18 - 1/4 cup fresh cilantro, chopped
19 - 1/2 cup roasted unsalted peanuts, chopped
20 - Fresh lime wedges, for serving
21 - Reserved sliced green onions

# Instructions:

01 - Set the Instant Pot to sauté mode, add vegetable oil, and cook the diced chicken breasts until lightly golden, about 2–3 minutes. Add sliced green onions, carrots, and red bell pepper to the chicken and sauté briefly.
02 - In a bowl, combine soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, creamy peanut butter, crushed red pepper flakes, juice of one lime, minced ginger, and garlic. Mix thoroughly and pour over the chicken and vegetables in the Instant Pot. Add the chicken broth and stir well to combine.
03 - Secure the lid, set the manual or pressure cook function to 7 minutes. Once finished, perform a quick pressure release and carefully open the lid.
04 - While the chicken is pressure-cooking, cook the Thai rice noodles separately according to package instructions. Drain and rinse with cold water to prevent sticking.
05 - Add the cooked rice noodles to the Instant Pot, stir gently to coat with sauce, and combine evenly. Plate and garnish with fresh cilantro, chopped roasted peanuts, additional green onions, and lime wedges. Serve immediately.

# Notes:

01 - Do not overcook the rice noodles; rinsing with cold water ensures optimal texture.
02 - If using Tamari or coconut aminos, confirm they are gluten-free for dietary compliance.
03 - Use the sauté mode only until chicken is lightly browned to avoid dryness.