Instant Pot Pad Thai
Try this Instant Pot pad thai recipe for a quick and simple one pot dinner all made in your pressure cooker.
- 1 pound chicken breast 1
- 1 cup julienned carrots
- 1 cup beans prouts
- 2 cup water
- 3 garlic cloves
- 7 ounces rice noodles
- 1 tablespoon tamarind
- ½ cup chicken stock
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 teaspoon sriracha
- 2 tablespoon rice vinegar
- ½ teaspoon black pepper
- 3 tablespoons brown sugar
Dice the chicken breasts into small pieces, grate or finely chop the garlic, and cut the carrots into very thin batons. The carrots should be the same size as the bean sprouts.
Optional: Saute chicken in the Instant Pot until gently browned.
Mix the sauce ingredients together in a bowl.
Add the ingredients to the Instant Pot in the following order: Water, chicken, grated garlic, sauce, and rice noodles. Leave the rice noodles floating on top of the liquid. Seal the lid, and cook on PRESSURE COOK or MANUAL for 2 minutes on high pressure. Then, turn the valve to quickly release the steam from the pot. Add the vegetables to the Instant Pot, give it a stir, and cover again with the lid. Use the KEEP WARM setting for 5 minutes. This should warm up the bean sprouts and carrots.
Serve the pad thai in bowls, and top with sliced scallions (UK: spring onions / green onions), chopped peanuts and cilantro. Optionally, add a lime wedge.
- Store leftovers in a refrigerator for up to 4 days.
Calories: 399kcal | Carbohydrates: 60g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1533mg | Potassium: 701mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5392IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg