If making Pad Thai seems complicated, this Instant Pot version will change your mind.
It’s a one-pot meal ready in only 12 minutes, delivering bold, delicious flavors without any of the fuss.
Perfect for busy evenings or when you’re craving a homemade dish that’s quick, easy, and absolutely satisfying.
Table of Contents
Recipe Video
Why This Recipe Works
Instant Chicken pad Thai is an easy and simple one-pot meal that is loaded with tempting flavor and can be prepared in 25 minutes! You can prepare it at your home within a shorter time span than what it takes outside in restaurants and it's better tasting too.
Instant Chicken pot Thai comprising of chicken breast, green onions, eggs, bean sprouts, Rice noodles, pad Thai jar sauce & pulverized peanuts is so effortless to make. You'll be enthralled by it and will make it time and time again.
Ingredients
Chicken breast - A single boneless chicken piece; thighs or chicken breast are far better to opt for and highly recommended. These parts are rich in muscles, fats and easy to crush into small pieces.
Ketchup - It pervades with the right amount of zesty flavor.
Green Onions - Opt for a small bunch of fresh green onion leaves, remove the wilted outer parts and root end. Next, cut them off into thinly sliced circular parts equally to a ⅓ cup.
Oil - You will need about a single tablespoon of vegetable oil or any other cooking oil.
Salt -Instant Pot chicken pad Thai is already slightly salty in taste so we didn't add much salt to it. Just a single tablespoon. However, you are able to increase the amount if you really like salty foods.
Pepper - Pepper alters the flavour of this recipe and furnishes it with a spicy touch.
Eggs - You will also need two unboiled eggs. I prefer to use farm eggs, but you can choose grocery eggs as well.
Dry Onion - You only need two tablespoons of chopped dried onion equal to ½ cup chopped fresh onion
Bean Sprouts - Besides their nutritional value, bean sprouts also have the mildest flavour and, due to their amazing flavour, it aggrandizes the Recipe's taste.
Water - You will need two cups of water.
Rice Noodles - Besides their nutritional value, bean sprouts also have the mildest flavour and, due to their flavour, it aggrandizes the Recipe's taste.
Crushed Peanuts - You will need a cup of crushed peanuts. If it is not available to you, take some peanuts and grind them with the help of mortar & Grinder. Powdered peanuts are used as thinking agents, and here they also add caloric value to the recipe.
How to make
Get all the ingredients together on your kitchen table.
Take a cup of cut ketchup and stir it up with the help of a spoon.
Next, take a bunch of green onions, chop them off into thinly circular slices with the help of a large chef's knife.
Now cut the chicken breast into pieces and keep it aside on a plate.
Next, pour a spoon of cooking oil into the Instant pot followed by chopped chicken.
Add 1 tablespoon of salt to it.
After that, add a spoon of pepper over the chopped chicken.
Mix up the mixture for a bit, and when it is fried, transfer the paste onto a separate plate.
Now add two eggs into the Instant Pot.
Add a cup of onions to it.
Add green onion leaves
Now add rice noodles, bean sprouts, ketchup and stir it well.
Stir the mixture well and finally add the chicken to it, which we have fried earlier separately.
Add cut ketchup over the ingredients lying in the instant pot.
After this, shift all this whole setup from the instant pot to another dish.
Now add 2 cups of water into the instant pot.
And then put 8 OZ rice noodles.
Close the lid, and set the Instant pot at a high temperature for 1 minute. Eventually, you are ready to go with rice noodles for the recipe.
Now mix the rice noodles with the other ingredients, that we have already made in separate dishes.
Mix these two with each other.
Finally, Instant Pot chicken pad Thai is ready! Serve hot, topped with crushed peanuts, along with the lime juice for better flavor. Enjoy!
How to serve?
This recipe is great as is. If you need ideas for a special meal, check out What To Serve With Pad Thai.
More Chicken Recipes For Dinner
Instant Pot Chicken Pad Thai
Ingredients
- 1 tablespoon olive oil
- ⅓ cup green onion sliced into thin strips
- 1 small chicken breast
- ½ cup ketchup
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 eggs unboiled
- ¼ cup onion choped
- 1 cup bean sprouts
- 2 cup water
- 8 oz rice noodles
- ⅓ cup peanuts chopped
- ½ lime juice
Instructions
- Turn the Instant Pot to sauté mode and add olive oil.
- Add chicken, salt, and black pepper. Cook for 4–5 minutes until lightly browned and cooked through. Transfer chicken to a plate.
- Add chopped onion and cook for 2–3 minutes until softened. Stir in green onions and cook 30 seconds more.
- Push everything to one side of the pot. Crack in the eggs and scramble until cooked.
- Add bean sprouts and ketchup. Stir well to combine.
- Return the cooked chicken to the pot and mix everything together. Transfer the mixture to a bowl or plate and set aside.
- Add water and rice noodles to the Instant Pot. Stir gently and cook on sauté mode for 4–5 minutes, stirring often, until noodles are tender and most of the liquid is absorbed.
- Return the chicken mixture to the pot and toss everything together.
- Top with chopped peanuts and lime juice before serving.
Video
Nutrition
Notes
- To keep with the idea of a one-pot meal, the Instant Pot can be used to cook the rice noodles before starting this recipe. Set your Instant Pot to sauté mode first, then add 2 glasses of water, cook until it is fully prepared, and remove from the pot. Then you can continue the recipe by cooking the chicken and following the recipe, adding the rice recipe back at the end.
- One thing that should be kept in mind is that the Instant Pot Pad Thai can last for five to six days in the fridge if stored in airtight containers. Re-heat the noodles using some water sprinkled on top. This will add water to your dish.
Added extra peanuts and lime, tasted just like takeout.
Very confusing says to add paste but does not tell what type of paste or how to make paste or brand of paste....confused.
There is nothing about paste in this recipe
am I adding the rice noodles twice? (I only looked at ingredients when I added this recipe to my weekly menu, and now I am scratching my head!)
Sorry about that! I'll fix the recipe so it makes sense. I hope you were able to figure it out and still make the recipe last week.
I am really confused reading this. Are we supposed to mix the cut chicken, onions, salt pepper and oil together and then saute? And is this the " paste"? Is this the fried chicken referred to in step 8?
why am I stirring the onions?
Mixing the onions with the chicken is sort of like a quick marinade that adds flavor to the chicken. You can skip this step if you want.
Step 2, still says cut ketchup.
Fixed. Thanks 🙂
Do you add uncooked eggs and onions? Please advise
what is cut ketchup?
Fixed 🙂