Instant Pot Chicken Pad Thai Recipe
This Instant Pot Chicken Pad Thai is a quick and easy version of the classic Thai dish, perfect for a weeknight dinner.
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Equipment
- Instant Pot
- Spatula
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 eggs
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1/4 cup chicken broth
- 1/4 cup peanuts, chopped
- 2 green onions, chopped
- 1 lime, cut into wedges
Instructions:
- Soak rice noodles in hot water for 8-10 minutes until softened. Drain and set aside.
- Turn on the Instant Pot to sauté mode and add chicken, garlic, and bell pepper. Cook until chicken is browned.
- Push chicken to the side and crack eggs into the pot. Scramble until cooked.
- Add soy sauce, fish sauce, brown sugar, chicken broth, and soaked noodles. Stir well.
- Close the Instant Pot lid, set to sealing, and cook on high pressure for 1 minute.
- Quick release the pressure and open the lid. Stir in peanuts and green onions.
- Serve hot with lime wedges on the side.
Notes:
This recipe is a simplified version of the traditional Pad Thai, made easy with the Instant Pot.
Nutrition value:
Calories: 480kcalCarbohydrates: 56gProtein: 32gFat: 14gSaturated Fat: 3gCholesterol: 120mgSodium: 1100mgPotassium: 540mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 70mgIron: 3mg
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