One‑Pot Chicken Pad Thai

By: Bruce Weinstein & Mark Scarbrough

One‑Pot Chicken 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, 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
  • 11/2 cups chicken broth
  • 3 medium scallions
  • 1/4 cup roasted unsalted peanuts
  • 3 tbsp fish sauce (gluten-free
  • 3 tbsp dark brown sugar
  • 2 tbsp unseasoned rice vinegar
  • 6 medium garlic cloves
  • 1 tbsp regular or low-sodium soy sauce
  • 8 oz raw dried wide flat rice noodles
  • 1 yellow bell pepper
  • Lime wedges
Instructions
  • Stir the chicken, broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves
  • Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips on top of the noodles, then lock the lid on the pot.
  • Set Instant Pot for Pressure Cook or Manual on High Pressure. Set steam release to Sealing. Set time for 4 minutes. If needed press start.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.