One Pot Pad Thai

There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way to create a beloved comfort-food meal with much less work.

Cuisine

Thai

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, boneless skinless chicken breast cut for stir-fry, Bruce Weinstein & Mark Scarbrough, chicken broth, contributed, cook 25 min, dark brown sugar, dinner, easy, fish sauce (gluten-free, instant pot chicken pad thai, instant pot chicken recipe, instant pot recipe, lime wedges, lunch, main course, medium garlic cloves, medium scallions, prep 5 min, pressure cook, raw dried wide flat rice noodles, regular or low-sodium soy sauce, roasted unsalted peanuts, thai, unseasoned rice vinegar, yellow bell pepper

Prep Time

5 min

Cook Time

25 min

Servings

4 servings

Ingredients

8 oz. boneless, skinless chicken breast, cut for stir-fry
1 ½ cups chicken broth
3 medium scallions, chopped
1/4 cup roasted unsalted peanuts
3 tbsp. gluten-free fish sauce
3 tbsp. dark brown sugar
2 tbsp. unseasoned rice vinegar
6 medium garlic cloves, minced
1 tbsp. regular or low-sodium soy sauce
8 oz. raw dried wide flat rice noodles, broken
1 yellow bell pepper, seeded and sliced
Lime wedges, for serving

Instructions

In a 5-, 6-, or 8-quart Instant Pot®, stir together the chicken, chicken broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce until the brown sugar dissolves.
Lay the broken rice noodles on top of the sauce mixture and press down gently, just until some are submerged but none are touching the bottom of the pot. Pile the yellow bell pepper strips on top of the noodles, then lock the lid onto the pot.
Set the Instant Pot® to Pressure Cook or Manual on High Pressure. Ensure the steam release is set to Sealing. Set the time for 4 minutes, and press Start if needed.
When the cooking time is complete, use the quick-release method to bring the pressure back to normal. Carefully unlatch and open the lid.
Gently stir the contents until well combined. Serve warm with lime wedges to squeeze over each serving. Enjoy!

Notes

Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
• For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried noodles for the large pot.
Beyond
• For a heftier meal, add up to 8 ounces firm tofu, diced, or up to 8 ounces peeled and deveined medium shrimp (about 30 per pound) with the bell pepper strips.
• Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts.