Instant Pot Chicken Pad Thai
Instant Pot Chicken Pad Thai is a delicious combination of chicken, noodles, and sauce cooked together to taste just like a classic takeout Pad Thai.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 3 tablespoons (44 ml) tamarind puree
- 3 tablespoons (36 g) light brown sugar or palm sugar
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) cooking oil
- 1 pound (454 g) boneless skinless chicken breast, cubed
- 2 garlic cloves minced
- 1 egg lightly beaten
- 1 1/3 cups (315 ml) water
- 5 ounces (142 g) dry rice noodles
- 1 cup (104 g) bean sprouts
For garnish:
- 1/4 cup (37 g) finely chopped peanuts
- Lime wedges
- More bean sprouts
Instructions
- In a bowl, mix together the tamarind puree, brown sugar, fish sauce, and oyster sauce. Set aside.
- Turn the Instant Pot on saute mode. When hot, add the oil, then add the chicken and saute for 2-3 minutes, stirring occasionally to brown all sides.
- Turn off saute mode. Add in the garlic, pad thai sauce mixture, and water. Set the rice noodles on top. Do not stir.
- Close the lid and set the valve to sealing.
- Press the Manual or Pressure Cook button and set the cooking time to 2 minutes. It will take about 10 minutes to come up to pressure, then 2 minutes to cook.
- When cooking time is up, do a quick pressure release. Remove the lid. Add in the bean sprouts. Stir to incorporate everything. Allow it to sit and firm up for about 3-5 minutes.
- Once plated, top with chopped peanuts, additional fresh bean sprouts, and a lime wedge.
Notes
You can replace the homemade sauce with 1/2-3/4 cup store-bought pad Thai sauce, if you can’t find the ingredients or don’t want to make your own.
Nutrition
Calories: 435kcalCarbohydrates: 50gProtein: 31gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 113mgSodium: 1177mgPotassium: 670mgFiber: 3gSugar: 14gVitamin A: 103IUVitamin C: 6mgCalcium: 59mgIron: 2mg
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