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4 from 2 votes

Instant Pot Chicken & Noodles Salad

Course lunch
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4
Calories 548kcal


  • 1 lb chicken thighs
  • as required Salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1/2 cup water
  • 4 cloves garlic chopped
  • 1/3 cup fresh lime juice
  • 1/4 cup fish sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 3 Serrano peppers sliced thinly
  • 6 ounce rice noodles soaked for 15 minutes and drained
  • 2 cups carrots peeled and julienned
  • 2 cups cabbage shredded
  • 2 cup lettuce shredded
  • 1/2 cup fresh mint leaves chopped


  • For chicken: sprinkle the chicken thighs with salt and black pepper.
  • Add the oil in the Instant Pot and select “Sauté”. Now, add the chicken thighs and cook for about 2 minutes per side.
  • Transfer the chicken thighs onto a plate.
  • In the bottom of Instant Pot, arrange a steamer trivet and pour the water.
  • Place the chicken thighs on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 9 minutes.
  • Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
  • Carefully, remove the lid and transfer the chicken thighs onto a cutting board.
  • Chop the chicken thighs into desired sized pieces.
  • For the dressing: in a food processor, add all the ingredients except the Serrano peppers and pulse until smooth.
  • Transfer the dressing into a large serving bowl and stir in the Serrano pepper slices.
  • With a kitchen scissors, cut the drained noodles into shorter pieces.
  • In a large skillet, heat a small amount of the dressing over medium-high heat and stir-fry the noodles for about 5 minutes.
  • Remove from the heat and set aside.
  • In the bowl of the remaining dressing, add the chicken, salad ingredients and noodles and gently, toss to coat.
  • Serve immediately.


Calories: 548kcal