Instant Pot Pad Thai

Instant Pot Pad Thai

Recipe by: Rayna Goff
Get ready for an overload of flavor in a short amount of time! This is my favorite go-to recipe for a quick, easy dinner.
Total 20 minutes
Cuisine Thai
Servings 4 people


  • 1 Instant Pot


  • 1.5 lbs Cubed Chicken Thighs
  • 2 cups Chicken Broth
  • 1/2 cup Coconut Aminos
  • 1 tbs Fish Sauce
  • 2 tbs Sesame Oil
  • 2 tbs Rice Vinegar
  • 1/4 cup Coconut Sugar
  • 1 tsp Ginger (powdered)
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 Juiced Lime
  • 3 tbs Cashew Butter
  • 3 cloves Garlic (pressed)
  • 1/4 cup Green Onion
  • 5 large Carrots
  • 1 tbs Arrowroot Powder
  • 1 package GF Rice Noodles
Optional Toppings
  • Chopped Cashews
  • Cilantro


  • Cut the chicken thighs, carrots, & green onion and set to the side.
  • Add the chicken broth, coconut aminos, fish sauce, sesame oil, rice vinegar, coconut sugar, ginger, red pepper flakes, lime juice, & cashew butter to the instant pot.
  • Set the instant pot to "saute". Whisk the sauce until the sauce is smooth & the cashew butter melts completely (the heat helps with this).
  • Turn "saute" mode off and add the prepped chicken thighs, carrots, & green onion to the instant pot. Stir to incorporate everything.
  • Seal the lid on the Instant Pot and set to cook on manual mode for 7 minutes.
  • While the sauce is cooking, prepare the rice noodles. (keep a close eye on the noodles & do frequent taste tests. They are very mushy when overcooked)
  • When the 7 minutes have passed, manually release the pressure on the instant pot.
  • The sauce will be thin so if you prefer a less "soupy" sauce then add the arrowroot powder with 2 tbs of cold water to the sauce. Stir quickly & it should thicken within 15 seconds.
  • Pour the sauce over a bed of rice noodles and garnish with cilantro & chopped cashews. Dig into nourishment!


Keywords Dairy Free, Gluten Free
Tried this recipe?Let us know how it was!

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