Ryan’s Instant Pot Chicken Pad Thai
I couldn’t find a decent Chicken Pad Thai with a peanut sauce recipe that didn’t call for bespoke ingredients like fish oil or didn’t contain shrimp (shrimp allergy in the house) for the Instant Pot. so I just made one:
Shrimp and fish oil free.
Ingredients
3 green onions
Fresh ginger (2 Tbsp fresh chopped)
4 garlic cloves
3 tsp Paprika
3 tsp dried basil
3 Tbsp Sriracha
3/4 cup reduced sodium soy sauce
3 limes
1 Tbsp of honey or brown sugar 🍯
4-6oz peanuts 🥜
1 bunch fresh Cilantro
1-1.5lbs boneless skinless chicken breasts 🍗
12-16oz rice noodles 🍚🍜
(Optional) 2tsp Gochujang dry Korean chili flakes
Olive oil 🍈
1/2 cup peanut butter 🥜
Instructions
Finley mince the garlic cloves and ginger. Thinly slice the white bottoms of the green onions and add all three to a bowl. Add in the basil, paprika, and gochujang.
Thinly slice the darker green tops of the green onions and set aside for garnish.
Using a micro plane or zester, zest two of the limes, then juice both of those limes into a bowl with the zest. Add a little chopped cilantro to the same bowl.
Combine the Sriracha, soy sauce, honey, and 3/4 cups of water and stir to combine. Set aside.
Set the instant pot to Sauté add a tablespoon and let it heat up. Add the bowl of onions, ginger, garlic, and spices to the bowl and season with salt and pepper. Sauté until lightly browned and aerobatic.
Add in the chicken and season lightly with salt and pepper. Sear for an addition minute.
Pour in the soy sauce mixture and the lime juice mixture. Add in a few extra un-chopped cilantro leaves.
Turn off Sauté and set the instant pot to pressure cook for 15 minutes. You’ll release the pressure after 5-7 minutes of natural release. Be sure your not venting the pressure.
After the cooking has been set, boil a pot of water and cook the rice noodles as instructed.
While waiting for the water to boil, chopped or smash the peanuts into a bowl for garnish and quarter the remaining lime for serving.
After boiling rinse the noodles in cold water so they stop cooking.
Once the instant pot has finished and you’ve waited 5min to quick release the pressure. Open the pot and remove the chicken and set aside on a plate or bowl and pull apart with two forks.
Set the instant pot to Sauté for just 2 minutes while you add in the peanut butter to the remaining liquid and a little soy sauce or sriracha to taste.
Turn off the instant pot and Add the chicken back to to the sauce. Tossing and coating, then add the noodles and toss to combine.
Serve the Pad Thai garnished with green onions, cilantro and lime slice, and one last small pinch of salt and black pepper.
