Chicken Pad Thai Recipe Instant Pot

Chicken Pad Thai is a beloved Thai dish that tantalizes taste buds with its vibrant flavors and irresistible textures. While traditionally prepared in a wok, the Instant Pot offers a convenient and equally delicious alternative. This blog post will guide you through a step-by-step chicken pad thai recipe instant pot, empowering you to savor this culinary delight in the comfort of your own kitchen.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces flat rice noodles
• 4 tablespoons coconut oil or vegetable oil
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrots
• 1/4 cup chopped peanuts
• 1/3 cup chopped cilantro
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup water

Instructions

1. Prepare the Noodles: Soak the rice noodles in warm water for 15-20 minutes, or until softened. Drain and set aside.
2. Sauté the Vegetables: Turn on the Instant Pot to the “Sauté” setting. Add the coconut oil and heat until shimmering. Sauté the garlic, onion, bell peppers, and carrots for 2-3 minutes, or until softened.
3. Brown the Chicken: Add the chicken pieces to the Instant Pot and sauté for 3-4 minutes per side, or until browned.
4. Add the Noodles and Sauce: Drain the soaked noodles and add them to the Instant Pot. Pour in the lime juice, fish sauce, brown sugar, soy sauce, turmeric, cumin, chili powder, and water. Stir well to combine.
5. Cook under Pressure: Secure the lid on the Instant Pot and set it to the “Pressure Cook” setting. Cook on high pressure for 6 minutes.
6. Quick Release: Once the cooking time is complete, carefully perform a quick release of pressure by turning the steam release valve to the “Venting” position.
7. Finish the Dish: Stir in the peanuts and cilantro. Season with additional lime juice, fish sauce, or chili powder to taste.

Tips

• For a spicier Pad Thai, add more chili powder or chopped chili peppers to the recipe.
• Use a variety of vegetables, such as broccoli, snap peas, or baby corn, to enhance the flavor and texture.
• If you don’t have coconut oil, vegetable oil or olive oil can be used as substitutes.
• Serve the Pad Thai with a side of lime wedges for an extra burst of freshness.

Variations

• Vegetarian Pad Thai: Omit the chicken and add extra tofu or vegetables.
• Seafood Pad Thai: Replace the chicken with shrimp, scallops, or a combination of seafood.
• Gluten-Free Pad Thai: Use gluten-free rice noodles instead of the regular ones.

Nutritional Value

One serving of chicken pad thai recipe instant pot provides approximately:

• Calories: 400
• Protein: 25 grams
• Carbohydrates: 60 grams
• Fat: 15 grams

Serving Suggestions

Chicken pad thai is a versatile dish that can be enjoyed on its own or paired with other Thai favorites. Consider serving it with:

• Spring rolls
• Satay skewers
• Mango sticky rice

Final Thoughts

With the Instant Pot, you can now enjoy the authentic flavors of chicken pad thai in a convenient and effortless way. This recipe will empower you to impress your family and friends with a culinary delight that is both flavorful and satisfying. So, grab your Instant Pot and embark on a culinary adventure with this instant pot chicken pad thai recipe.

Information You Need to Know

Q: Can I use a different type of noodle?
A: Yes, you can use other types of noodles, such as egg noodles or lo mein noodles. However, the cooking time may need to be adjusted accordingly.

Q: What if I don’t have fish sauce?
A: Soy sauce can be used as a substitute for fish sauce, but it will alter the flavor slightly.

Q: How can I store leftover Pad Thai?
A: Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.