This delicious Pad Thai is very easy to make in the Instant Pot with Chicken and Tofu. A special treat for a weeknight.
8 oz boneless skinless chicken breast cut in cubes
1 ½ cups chicken broth or vegetable broth
3 medium scallions, trimmed and thinly sliced (1 cup) (optional)
¼ cup roasted unsalted peanuts
3 tbsp fish sauce (gluten-free, if necessary)
3 tbsp dark brown sugar
2 tbsp unseasoned rice vinegar
Up to 6 medium garlic cloves, minced (2 tablespoons)
1 tbsp regular or low-sodium soy sauce, or gluten-free tamari sauce
8 oz raw dried wide flat rice noodles (sometimes called “rice stick noodles” or “pad Thai noodles”), broken as necessary to fit in the pot
8 oz firm tofu, diced (optional)
1 yellow bell pepper, stemmed, cored, and cut into ¼-inch strips
Lime wedges, for garnishing
1Stir the chicken, broth, scallions (optional), peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves.
2Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips and tofu pieces (optional) on top of the noodles, then lock the lid on the pot.
3Set pot for: PRESSURE COOK or MANUAL
Set level to: HIGH
Valve must be: Closed
Set time for: 4 minutes with the KEEP WARM setting off
4When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.
5Optional: Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts
6– Recipe adapted by Geoff Peters from Bruce Weinstein and Mark Scarbrough’s book “The Instant Pot Bible 2 – The Next Generation”
Ingredients
8 oz boneless skinless chicken breast cut in cubes
1 ½ cups chicken broth or vegetable broth
3 medium scallions, trimmed and thinly sliced (1 cup) (optional)
¼ cup roasted unsalted peanuts
3 tbsp fish sauce (gluten-free, if necessary)
3 tbsp dark brown sugar
2 tbsp unseasoned rice vinegar
Up to 6 medium garlic cloves, minced (2 tablespoons)
1 tbsp regular or low-sodium soy sauce, or gluten-free tamari sauce
8 oz raw dried wide flat rice noodles (sometimes called “rice stick noodles” or “pad Thai noodles”), broken as necessary to fit in the pot
8 oz firm tofu, diced (optional)
1 yellow bell pepper, stemmed, cored, and cut into ¼-inch strips
Lime wedges, for garnishing
Directions
1Stir the chicken, broth, scallions (optional), peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves.
2Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips and tofu pieces (optional) on top of the noodles, then lock the lid on the pot.
3Set pot for: PRESSURE COOK or MANUAL
Set level to: HIGH
Valve must be: Closed
Set time for: 4 minutes with the KEEP WARM setting off
4When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.
5Optional: Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts
6– Recipe adapted by Geoff Peters from Bruce Weinstein and Mark Scarbrough’s book “The Instant Pot Bible 2 – The Next Generation”
Pad Thai in the Instant Pot with Tofu and Chicken
