Instant Pot Chicken Pad Thai
Instant Pot Chicken Pad Thai
After unsuccessfully searching and searching the web for a Chicken Pad Thai recipe to be made in the Instant Pot, I began to lose hope.
So, I decided to create one myself modifying this recipe from classycookinwithchefstef.wordpress.com!
The recipe is super easy and super satisfying as it provides that classic, delicious Pad Thai flavor we all know and love while not feeling too heavy at the same time!
It’s crazy easy and super delicious full of delicious flavor!
3 tbsp sesame oil, divided into 2 tbsp for heating the pan and 1 tbsp for making the sauce
2 oz extra firm tofu, diced
3 scallions, sliced and divided into the bottom white part and the green top part
2 tsp crushed garlic
1 lb of chicken cutlets (thin chicken breasts), cut into thin strips
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp Pad Thai sauce (plus some more at the end for the final toss just before serving)
8 oz Pad Thai rice noodles (if you need to break in half to accommodate the pot, do it)
1.5 cups of water
Crushed peanuts, for final topping
Fresh chopped cilantro, for final topping
Sliced green scallion tops, for final topping
- Lime wedge, for garnish
Feel free to add even more Pad Thai sauce or even a little peanut sauce/paste if you desire! In fact, I ENCOURAGE you to give a big ole’ splash of the Pad Thai sauce all over the noodles once it’s all done for a final coating and then toss!
Some people also like bean sprouts and carrots in their Pad Thai. Feel free to add those in as well!
- On the Instant Pot, Press “Sauté” and hit “Adjust” so “More” is lit up. Add 2 tablespoons of sesame oil
- Once “Hot” reads on the display, add garlic, tofu and scallion (the bottom white part) and stir for about 2 minutes. The tofu will likely crumble from all of the stirring and that’s fine!
- Add chicken and cook until white – about 1 minute
- Push the current ingredients to one side off the pot and add the egg to the empty side. Let that cook (it will quickly) and then using your spatula, scramble it around constantly – don’t let it stay or it will stick to the pan! After it’s cooked, mix the egg in with everything else already in the pot. Hit “Keep Warm/Cancel”
- Add the noodles, water, soy sauce, fish sauce, sesame oil (1 tablespoon) and pad thai sauce to the pot. Cover with lid and make sure the nozzle turned to VENTING, NOT Sealing! In fact, as a general rule, NEVER use the Sealing mode when using the slow cooker setting!
- Push the “Slow Cook” button and “Adjust” so “Normal” is lit up and cook for 8 minutes
- Remove the lid of the pressure cooker and give the noodles a good stir with some tongs and cover any areas with liquid that may still seem hard. Cook on the same slow cooker mode for an additional 5 minutes until all liquid is absorbed. Taste noodles. If they are too “al dente” for your liking, add about ¼ cup water and another 5 minutes of slow cooking with the lid on
- When moved to a serving bowl, give everything a final heaping splash of Pad Thai sauce and toss it up to really set it over the top!
- Serve in a bowl and garnish with peanuts, scallions (the green, top part) cilantro and squeeze some lime