Instant Pot Chicken Pad Thai

Introduction

Instant Pot Chicken Pad Thai delivers all the vibrant flavors and textures of your favorite takeout classic—right from your own kitchen and in a fraction of the time. The balance of tender chicken, chewy rice noodles, a tangy-sweet sauce, and crisp veggies makes this dish an irresistible, better-than-restaurant option that will wow family or dinner guests.

Skip the prep and hassle of a traditional wok and complicated ingredients. This recipe uses the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to bring easy, consistent results, perfect for busy weeknights or a quick, flavorful meal any day.

The Ultimate Weeknight Chicken Pad Thai

What makes this Pad Thai exceptional is how the Instant Pot infuses the chicken and noodles with robust, authentic flavors in record time—without sacrificing texture. Topped with crunchy peanuts, fresh herbs, and a squeeze of lime, each bite is packed with the signature sweet, salty, and tangy notes Pad Thai fans adore.

Essential Prep for Flawless Pad Thai

Even great recipes can be elevated by prep work. Use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to dice bell peppers, carrots, and scallions evenly, ensuring they cook perfectly and look beautiful in your finished dish. The right tool will save you time and provide restaurant-quality consistency.

For the sauce, a quick blitz in the Ninja BL610 Professional 72 Oz Countertop Blender will ensure a velvety smooth texture, helping ingredients like peanut butter and tamarind combine effortlessly.

Making Chicken Pad Thai in the Instant Pot

After prepping your veggies and whisking together the tangy sauce, the Instant Pot takes the guesswork out of cooking chicken and noodles simultaneously! The sealed environment locks in flavor and moisture, creating tender bites of chicken and perfectly cooked noodles every time.

Use the sauté function for the aromatic base, then pressure cook for a mere few minutes—no more standing over a hot stove necessary!

Finishing and Serving Your Chicken Pad Thai

Once cooked, quickly shred the chicken using a Chicken Shredder Tool Twist for Kitchen, Elegant Black—a huge time-saver. Toss together with the sauce, sprinkle with chopped peanuts and fresh cilantro, and serve straight from the pot or portion out for meal preps with the Bentgo Salad Container – 54 oz Bowl, Khaki Green.

A wedge of lime, extra sriracha, and sliced green onions make for a beautiful and flavorful finishing touch.

Nutritional Information and Servings

This recipe yields about 4 hearty servings. Each serving contains approximately 420 calories, with plenty of lean protein, fresh veggies, and moderate noodles—ideal for a filling lunch or dinner.

Instant Pot Chicken Pad Thai (Recap)

Thanks to quick pressure cooking, streamlined prep, and a foolproof sauce, this Instant Pot Chicken Pad Thai packs classic flavor and colorful appeal into an easy, weeknight-friendly meal. Enjoy a takeout favorite at home, with better control of ingredients and freshness every time!

Instructions

1. Prepare all vegetables using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even slicing and quick prep.
2. In a bowl, whisk together soy sauce, brown sugar, peanut butter, rice vinegar, fish sauce, tamarind paste, and sriracha. For a smooth sauce, blend ingredients with the Ninja BL610 Professional 72 Oz Countertop Blender.
3. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to Sauté. Add 1 tbsp oil, then sauté garlic, carrots, bell pepper, and half the green onions for 2 minutes.
4. Add chicken breasts to the pot and pour sauce over. Secure the lid, set to Manual/Pressure Cook, and cook for 7 minutes.
5. Meanwhile, soak rice noodles in hot water for 10-15 minutes until pliable but not fully cooked. Drain and set aside.
6. When the pressure cycle is done, quick release. Remove chicken and shred using the Chicken Shredder Tool Twist for Kitchen, Elegant Black. Return shredded chicken to the pot.
7. Add soaked noodles and stir. Set pot to Sauté; pour in eggs and stir quickly to scramble. Cook, stirring, until noodles are just tender and eggs are set—2-3 minutes.
8. Turn off heat. Add peanuts, the remaining green onions, and toss. Serve with lime wedges, cilantro, and extra peanuts for crunch.
9. Portion leftovers into the Bentgo Salad Container – 54 oz Bowl, Khaki Green for easy meal prep storage.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Try this Instant Pot Chicken Pad Thai for unmatched flavor, speed, and crowd-pleasing comfort—all from your own kitchen!