One Pot Pad Thai

By: Bruce Weinstein & Mark Scarbrough

One Pot Pad Thai
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tips","Other Pots
•\tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
•\tFor an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
•\tFor 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
•\tFor 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.
•\tGarnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts."]
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon 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
  • 1 yellow bell pepper, 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!
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