Instant Pot Chicken Pad Thai

by | May 28, 2017

Instant Pot Chicken Pad Thai

by | May 28, 2017

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!

Here’s How I Made It!:
It begins with a scallion that we’ll chop up and divide the bottom whiter, crunchier part from the top greener, lighter part.
We’ll also take some firm or extra firm tofu and slice it up.
Then we’ll take some thin chicken breasts/cutlets…
…and cut them into small strips.
Turn the Instant Pot to “Sauté” and add in some sesame oil and heat it up.
Then we’ll add in some crushed garlic…
…and the tofu and bottom white/crunchy portion of the scallions and cook for a few minutes.
Then we’ll add in the chicken until it turns white.
Once the chicken begins to look cooked, move it to one side of the pot…
…and crack an egg (or two) on the other side.
Break the egg up with a spatula, scramble it and mix it in with the chicken and veggies.
Add in some more sesame oil…
…fish sauce…
…pad thai sauce…
…soy sauce…
…and water.
Stir well.
Now we’ll take some uncooked pad thai rice noodles…
…and add lay them on top of the chicken, veggies and broth.
Secure the lid and cook using the Slow Cooker function for a few minutes.
Check on the noodles, which should have softened.  Toss them with the broth and chickens and put the lid back on until the noodles absorb more of the liquid and become the perfect texture and consistency.
Give it all a final stir!
Squeeze a little lime, add the top green portion of the scallions, some chopped peanuts and YOU’VE DONE IT!  Some AMAZING Chicken pad Thai RIGHT in your Instant Pot!
  • 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 egg
  • 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!

  1. On the Instant Pot, Press “Sauté” and hit “Adjust” so “More” is lit up. Add 2 tablespoons of sesame oil
  2. 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!
  3. Add chicken and cook until white – about 1 minute
  4. 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”
  5. 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!
  6. Push the “Slow Cook” button and “Adjust” so “Normal” is lit up and cook for 8 minutes
  7. 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
  8. 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!
  9. Serve in a bowl and garnish with peanuts, scallions (the green, top part) cilantro and squeeze some lime
  10. Enjoy!

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