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+ servings

Instant Pot Pad Thai

The easiest and most delicious Instant Pot Pad Thai, made in less than 30 minutes!
Course Main Dish
Cuisine Asian
Keyword dairy free, gluten free, instant pot
Prep Time 15 minutes
Cook Time 7 minutes
Servings 6 servings
Calories 467kcal
Author Sara


  • Instant Pot


  • 3 Chicken Breasts cubed
  • 1/4 cup Green Onion chopped
  • 1/2 cup Tamari can also use soy sauce (low sodium) or coconut aminos
  • 2 Tbls Fish Sauce Use less for lower sodium
  • 2 Tbls Sesame Oil
  • 2 Tbls Rice Vinegar
  • 1/3 cup Brown Sugar
  • 3 Tbls Peanut Butter natural, creamy
  • 3 cloves Garlic minced
  • 1 Tbls Fresh Ginger minced (or 1 tsp powdered ginger)
  • 1/4 tsp Crushed Red Pepper Flakes
  • 4 Carrots cut into matchsticks
  • 1 cup Chicken Broth low sodium (can also use water)
  • 8 oz Rice Noodles I use Annie Chuns
  • 1/4 cup Cilantro chopped
  • 1/2 cup Peanuts chopped
  • 2 Limes one for juice, one cut into wedges


  • Add the cubed chicken, green onions and carrots into the Instant Pot
  • In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the IP. Add the broth and stir well.
  • Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid
  • Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften
  • Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts


Why don't you add any salt?
I don't add any salt to the dish because there are many components that can be quite salty on their own. I prefer to taste it at the end and add salt if needed. I never have with this dish because the Tamari, fish sauce and broth all have salt and it ends up seasoned very well for my taste. I always use low sodium Tamari and broth for this reason. You can also use water in place of broth if you are sensitive to sodium.
  • Brown rice noodles are a little more dense and they take just a little bit longer to get soft. I prefer plain white rice noodles that are thin and not too thick. My favorite brand is Annie Chun's.
    • You can soak your noodles in hot water before adding them to the sauce to speed things up even more
    • Stir in mung bean sprouts for more veggies
    • Scramble some eggs to stir in at the end


Calories: 467kcal | Carbohydrates: 53g | Protein: 32g | Fat: 14g | Fiber: 4g | Sugar: 16g