Description
Instant Pot Chicken Pad Thai is a quick and flavorful dish that brings the essence of Thailand to your table. With tender chicken, perfectly cooked rice noodles, and an assortment of fresh vegetables, all coated in a tangy-sweet sauce, this recipe is a delightful treat for busy weeknights or casual gatherings. Experience the vibrant colors and mouthwatering aromas as you indulge in this easy-to-make culinary adventure.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 8 oz thin rice noodles
- 1 cup bell peppers, sliced (mix of red and green)
- 4 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
Instructions
- Prepare your ingredients by chopping bell peppers and green onions, and slicing the chicken into bite-sized pieces.
- Set the Instant Pot to sauté mode. Add oil and once hot, sauté the chicken until golden brown on all sides (about 5 minutes).
- Stir in minced garlic and cook for an additional minute until fragrant.
- In a bowl, whisk together soy sauce, tamarind paste, and brown sugar; pour over chicken in the pot.
- Break rice noodles into smaller pieces if necessary, then add them along with bell peppers and green onions.
- Close the lid securely and set the Instant Pot to high pressure for 6 minutes; release pressure quickly afterward.
- Serve hot with extra sauce drizzled on top if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg