Pad Thai feels like that dish you crave on a weeknight when you’re tired of the same old chicken and rice. I love how the Instant Pot turns this into something doable in under half an hour. No standing by the stove, no piles of dirty pans, just one pot that does the heavy lifting. I’ll be honest—my first attempt at homemade Pad Thai years ago was a sticky noodle disaster. I overcooked them, the sauce burned, and I ended up ordering takeout. With the Instant Pot, though, it’s a whole different story. The noodles cook perfectly, the chicken stays juicy, and that sweet-salty-sour sauce clings to every bite. If you’ve been looking for chicken instant pot recipes that feel restaurant-worthy but don’t demand a culinary degree, this is the one to try. This instant pot recipe balances comfort with fresh flavors, giving you a dinner that works just as well for busy weeknights as it does for impressing friends. And yes, it ticks the box for Instant Pot Recipes Easy and even qualifies as one of those instant pot recipes healthy enough that you won’t feel like you need to roll away from the table afterward. That’s the kind of win I’ll take any day.

1) Key Takeaways
2) Easy Instant Pot Chicken Pad Thai Recipe
3) Ingredients for Instant Pot Chicken Pad Thai
4) How to Make Instant Pot Chicken Pad Thai
5) Tips for Making Instant Pot Chicken Pad Thai
6) Making Instant Pot Chicken Pad Thai Ahead of Time
7) Storing Leftover Chicken Pad Thai
8) Try these Thai recipes next!
9) Instant Pot Chicken Pad Thai Recipe
10) Nutrition

1) Key Takeaways

Instant Pot Chicken Pad Thai offers flavor that tastes like takeout but comes together in one pot at home. You get noodles with bite, chicken that stays tender, and sauce that clings to every strand.

The recipe works for busy weeknights when time feels short. It gives you a quick dinner without compromising flavor. You save on cleanup too, since all the cooking happens in the Instant Pot.

You can adjust the heat, swap proteins, or add more veggies depending on your mood. It is one of those instant pot recipes that lets you stay flexible yet still guarantees a good meal.

2) Easy Instant Pot Chicken Pad Thai Recipe

I wanted a recipe that delivers the taste of Thai food without the stress. The Instant Pot does that. It cooks the noodles just right, locks in the flavor, and frees me from stirring over a hot stove.

Chicken makes this dish hearty, while fresh veggies keep it balanced. The sweet, salty, and tangy sauce ties it all together. If you have ever felt nervous about trying Thai at home, this instant pot recipe will change your mind.

Instant pot recipes easy like this one save me during the week. I can prep the sauce in minutes, press a few buttons, and sit down to dinner before I have time to miss takeout. That feels like a win in my book.

3) Ingredients for Instant Pot Chicken Pad Thai

Rice Noodles: These form the base. They soften quickly in the Instant Pot and absorb the sauce. Choose medium width for the best texture.

Chicken Breasts: Thin slices cook evenly under pressure. They stay tender and bring protein that makes the meal filling.

Olive Oil: A quick sauté with oil helps the garlic release flavor and keeps the chicken from sticking to the pot.

Garlic: Three cloves bring aroma and depth. Garlic turns simple noodles into something memorable.

Red Bell Pepper: Bright color and crunch balance the noodles. It adds sweetness that pairs with the tangy sauce.

Carrots: Julienned strips give freshness and texture. They soften slightly but keep enough bite to hold their own.

Soy Sauce and Fish Sauce: These anchor the sauce with salt and umami. They create depth that feels authentic.

Brown Sugar: Sweetness balances the salty notes. It makes the sauce round and full.

Rice Vinegar: Adds sharp tang that lifts the sauce and balances the noodles.

Sriracha: Heat meets flavor here. Use more or less depending on your spice tolerance.

Eggs: Scrambled into the noodles at the end, they bring richness and texture.

Bean Sprouts and Green Onions: Fresh toppings add crunch and brightness. They wake the dish up just before serving.

Peanuts and Lime: A sprinkle of peanuts and squeeze of lime finish the dish with crunch and acidity.

4) How to Make Instant Pot Chicken Pad Thai

Step 1. Switch the Instant Pot to sauté mode. Heat oil, then cook garlic until fragrant. The smell will tell you when it’s ready.

Step 2. Add the chicken. Stir until the pieces turn light brown. You want them cooked on the outside but still tender inside.

Step 3. Toss in bell pepper and carrots. Stir for two minutes. This softens them slightly but keeps their crunch.

Step 4. Mix the sauce in a bowl: soy sauce, brown sugar, rice vinegar, fish sauce, and sriracha. Pour it over the chicken and veggies.

Step 5. Break the noodles in half. Lay them in the pot. Add water. Press them into the sauce so they start to soak.

Step 6. Lock the lid. Cook on high pressure for three minutes. Quick release when done. Stir to loosen the noodles.

Step 7. Push noodles to the side. Pour in eggs. Scramble fast. Fold them into the noodles.

Step 8. Stir in bean sprouts and green onions. Plate, sprinkle peanuts, and add lime wedges. Dinner is ready.

5) Tips for Making Instant Pot Chicken Pad Thai

Use rice noodles that are not too thin. Thin noodles break apart under pressure. Medium width noodles hold their shape and stay chewy.

Cut chicken into even strips. This way, every piece cooks at the same speed. No one wants half raw and half dry chicken on their plate.

Add sauce before noodles. That way the noodles cook in flavor, not just water. This gives the dish a stronger taste.

If the noodles clump, stir them gently with tongs right after the quick release. They loosen as you fold them into the sauce.

6) Making Instant Pot Chicken Pad Thai Ahead of Time

This dish works well for prep. Cook as directed but stop before adding fresh toppings. Store the noodles and chicken in a container once cool.

Reheat in the microwave or on sauté mode in the Instant Pot. Add a splash of water to loosen the noodles as they warm up.

Wait to add bean sprouts, green onions, peanuts, and lime until serving. This keeps the crunch and freshness that make Pad Thai shine.

7) Storing Leftover Chicken Pad Thai

Leftovers hold up in the fridge for up to three days. Store in a sealed container. Noodles stay best if you keep them slightly saucy.

When reheating, add a tablespoon of water to the bowl. Microwave for two minutes, stirring halfway. The noodles come back to life.

For longer storage, freeze portions in freezer bags. Thaw in the fridge overnight, then reheat on sauté mode in the Instant Pot.

8) Try these Thai recipes next!

9) Instant Pot Chicken Pad Thai Recipe