LUNCH/REGULAR/GFCF/VEGETARIAN
Instant Pot Pad Thai
Ready in 30 minutes
Serves 6
Ingredients
- 2 Tablespoons vegetable oil
- 2 pounds chicken breasts, pork, trimmed and diced or Shrimp
- 4 cloves garlic minced
- 1 1/2 cups water
- 7 oz rice noodles
- 1 cup Carrot matchsticks
- 1/2 red and yellow pepper, thinly sliced
- 4 cups bean sprouts
- 2 eggs, beaten
Sauce (OR use 2-3.25 oz boxes Taste of Thai Pad Thai Sauce)
- 1 Tablespoons tamarind paste
- 1/3 cup chicken stock
- 3 Tablespoon fish sauce
- 1 1/2 Tablespoon soy sauce
- 1/2 teaspoon chili sauce
- 1/8 teaspoon fresh ground black pepper
- 4 Tablespoons brown sugar
Garnish
- 4 green onions sliced
- 1/3 cup peanuts chopped
- 1/3 cup cilantro fresh chopped
- 1 lime cut into wedges
Cooking Instructions
- In a small bowl mix together pad thai sauce.
- To the liner of the instant pot, add olive oil, and turn pot on to “saute” mode.
- Once hot, add chicken, and saute for 2 minutes per side, to get a little sear, but not cooked through. If you want to make this have a vegetarian option, you can do this step in a separate pan.
- Turn pot off, and add in this order: garlic, the pad thai sauce mixture, water and rice noodles to the Instant Pot liner. Do not stir.
- Place lid on instant pot, and lock into place. Set valve to sealing.
- Set to manual and pressure, cook on high for 2 minutes. Note: Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook.
- When cooking time is up, do a quick pressure release, and remove the lid.
- Add the carrots, bell peppers, and bean sprouts, and toss with tongs.
- Place the lid back on the pot, locking it into place, and let sit for 5 minutes. Meanwhile scramble the eggs in a pan on the stovetop.
- After five minutes, remove lid, and mix in eggs and top with sliced green onions, chopped peanuts, cilantro, and fresh lime wedges.
In a small bowl mix together pad thai sauce.
To the liner of the instant pot, add olive oil, and turn pot on to “saute” mode.
Once hot, add chicken, and saute for 2 minutes per side, to get a little sear, but not cooked through. If you want to make this have a vegetarian option, you can do this step in a separate pan.
Turn pot off, and add in this order: garlic, the pad thai sauce mixture, water and rice noodles to the Instant Pot liner. Do not stir.
Place lid on instant pot, and lock into place. Set valve to sealing.
Set to manual and pressure, cook on high for 2 minutes. Note: Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook.
When cooking time is up, do a quick pressure release, and remove the lid.
Add the carrots, bell peppers, and bean sprouts, and toss with tongs.
Place the lid back on the pot, locking it into place, and let sit for 5 minutes. Meanwhile scramble the eggs in a pan on the stovetop.
After five minutes, remove lid, and mix in eggs and top with sliced green onions, chopped peanuts, cilantro, and fresh lime wedges.