One‑Pot Chicken Pad Thai


  • 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
  • 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.
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