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Instant Pot Chicken Pad Thai Recipe

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This recipe for Instant Pot Chicken Pad Thai is from Grammy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
2 chicken breasts, diced
4 cloves garlic minced
3 tbsp low-sodium soy sauce or tamari
1/2 cup jarred pad thai sauce
1 1/2 cups water
7 oz rice noodles (about 1/2 a package)
1 cup Carrot matchsticks
1/2 each red and yellow pepper, sliced
4 green onions, sliced
1/3 cup chopped peanuts
1/3 cup fresh chopped cilantro
Directions:
Directions:
1. Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients.
2. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook.
3. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
4. Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs.
5. Place lid back on and let sit for 5 minutes.
6. Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
I always add a little more carrots and peppers, but slice the peppers really thinly so they actually steam and don't stay too crunchy.

 

 

 

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