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.
Servings: 6 people
Calories: 574kcal
Equipment
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!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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