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Instant Pot Pad Thai

This Instant Pot Pad Thai is packed with tender rice noodles, chicken, scrambled eggs, and veggies all tossed in a sweet, spicy, tangy peanut sauce.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Lunch, Pasta
Cuisine: Thai
Keyword: chicken breast, instant pot, rice noodles
Servings: 6 people
Calories: 574kcal
Author: Jennifer Debth

Equipment

Scale

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1-2 red bell pepper(s) sliced into thin strips, then halved
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 4 large eggs whisked
  • salt and pepper to taste
  • 1 cup chicken broth *
  • 1/2 cup soy sauce or gluten free alternative*
  • 2 tablespoons red curry paste *
  • 2 tablespoons fish sauce *
  • 2 tablespoons sesame oil *
  • 3 tablespoons lime juice
  • 1/4 cup dark brown sugar packed
  • 1/4 cup peanut butter the just nuts variety
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds boneless, skinless chicken breasts cubed into 1 inch chunks
  • 1 (11.4 oz) bag coleslaw mix (shredded cabbage and carrots), dressing discarded
  • 1 (8 oz) box Annie Chun's Pad Thai Rice Noodles *
  • Cilantro for garnish
  • Green onions for garnish
  • Salted peanuts for garnish
  • Lime juice for garnish

Instructions

  • Hit sauté on Instant Pot.
  • Once the Instant Pot reads hot, add in extra virgin olive oil and bell peppers.
  • Sauté peppers until tender, about 3-5 minutes.
  • Season with salt and pepper to taste, then remove and set aside.
  • Add in butter and allow to melt.
  • Pour in whisked eggs and scramble until the eggs are cooked to your liking.
  • Season with salt and pepper, to taste.
  • Hit cancel on the Instant Pot, remove the eggs, and set aside.
  • Clean the instant pot to avoid a BURN reading.
  • In a medium sized bowl, whisk together broth, soy sauce, red curry paste, fish sauce, sesame oil, lime juice, brown sugar, peanut butter, garlic, ginger, and red pepper flakes.
  • Pour the sauce into the Instant Pot.
  • Stir in cubed chicken breasts.
  • Close and lock the lid. Make sure the pressure valve is pointing to SEALING.

  • Cook on manual, HIGH pressure, for 7 minutes, or until chicken is cooked. 

  • Flip the valve to quick release the pressure, then remove the lid.
  • Submerge the rice noodles in the sauce, top with the coleslaw, and set the lid back on.
  • Leave it to soak for 10 minutes, stirring (using tongs) after 5 minutes.
  • Stir again with tongs and check the doneness of the noodles, put the lid back on if they need additional time to soften.
  • Use tongs to stir in cooked red pepper and scrambled eggs.
  • Taste and re-season, if necessary.
  • Serve with fresh cilantro, green onion, salted peanuts, and lime juice!
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Video

Notes

*Check labels to ensure these are gluten free, if necessary.
Nutrition information does not include garnishes.

Nutrition

Serving: 1person | Calories: 574kcal | Carbohydrates: 50g | Protein: 37g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 205mg | Sodium: 1932mg | Potassium: 795mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1807IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 3mg