Instant Pot Pad Thai Chicken & Rice

Instant Pot Pad Thai Chicken & Rice Instant Pot Pad Thai Chicken & Rice Make it a perfectly balanced plate: Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
Make it a perfectly balanced plate: Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
  • null min prep
  • 25 minutes
  • 410 calories
  • $3.23
  • Good Food. Real Results.
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 pkg Pad Thai Seasoning (3)
  • 1 1/4 C (310 ml) water
  • 3 Tbsp (45 ml) soy sauce, preferably low sodium
  • 1 Tbsp (15 ml) unsalted natural peanut butter or seed butter
  • 1 Tbsp (15 ml) Sriracha or your favourite hot sauce, (optional)
  • 1 C (250 ml) white rice
  • 1 lb (450 g) boneless, skinless chicken, (about 2 breasts)
  • 2 bell peppers
  • 1 large carrot
  • Toppings (optional): sliced green onions, chopped basil or cilantro, fresh lime wedges, chopped almonds or peanuts.

Preparation


 
  • In the bottom of a 5 quart Instant Pot, stir together seasoning, water, soy sauce, peanut butter and sriracha, if using. It’s OK if the peanut butter is lumpy. Add rice.
  • Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
  • Secure lid; press ‘MANUAL' button, select 'HIGH', and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING' position.
  • When the cook time has finished, turn to ‘KEEP WARM' and let pressure release naturally for 8 min.
  • Stir to mix; spoon into bowls and add topping, as desired.

Tip


 

Tip: Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.

Nutritional Serving Size Per serving:
Calories 410
Fat 5 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 65 mg
Sodium 530 mg
Carbohydrates 59 g
Fibre 4 g
Sugar 12 g
Protein 30 g

Shop this recipe...

Pad Thai Seasoning (3)
$10.50