One‑Pot Chicken Pad Thai
There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way to create a beloved comfort-food meal with much less work.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 8oz boneless skinless chicken breast cut for stir-frydiscard any flavoring packets
  • 11/2cups chicken broth
  • 3 medium scallionstrimmed and thinly sliced (1 cup)
  • 1/4cup roasted unsalted peanuts
  • 3tbsp fish sauce (gluten-freeif necessary)
  • 3tbsp dark brown sugar
  • 2tbsp unseasoned rice vinegar
  • 6 medium garlic clovesminced (2 tbsp)
  • 1tbsp regular or low-sodium soy sauceor gluten-free tamari sauce
  • 8oz raw dried wide flat rice noodlesbroken as necessary to fit in the pot, sometimes called “rice stick noodles” or “pad Thai noodles”
  • 1 yellow bell pepperstemmed, cored, and cut into 1/4 inch strips
  • Lime wedgesfor garnishing
  1. Stir the chicken, broth, scallions, 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
  2. Lay 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 on top of the noodles, then lock the lid on the pot.
  3. Set Instant Pot for Pressure Cook or Manual on High Pressure. Set steam release to Sealing. Set time for 4 minutes. If needed press start.
  4. When 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.
Recipe Notes


Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
• For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried noodles for the large pot.

• For a heftier meal, add up to 8 ounces firm tofu, diced, or up to 8 ounces peeled and deveined medium shrimp (about 30 per pound) with the bell pepper strips.
• Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts.