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Instant Pot Pad Thai
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4 from 2 votes

Instant Pot Pad Thai

Instant Pot Pad Thai is our favorite flavorful shrimp pad thai made using an Instant Pot! No need to thaw shrimp ahead of time! A quick and easy meal for busy weeknights.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: Instant Pot Pad Thai
Servings: 4 servings
Calories: 641kcal
Author: TipBuzz


  • 4 tbsp vegetable oil divided
  • 8 oz Thai rice noodles
  • 2 cups water
  • 2 cloves garlic
  • 1/3 cup brown sugar
  • 3 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 lb frozen raw shrimp
  • 2 carrots sliced into thin strips
  • 2 cups bean sprouts

Topping ingredients

  • green onions chopped, divided
  • 1/4 cup peanuts crushed
  • 1/3 cup cilantro chopped
  • red pepper flakes optional
  • lime optional


  • Add oil, brown sugar, rice vinegar, soy sauce, fish sauce, garlic and water to the instant pot.
  • Add rice noodles on top. Set to manual and pressure cook on high for 2 minutes. (Note that Instant Pot will take 10-15 minutes to come to pressure.)
  • Do a quick release of the pressure, then open the lid when it's safe.
  • Add frozen shrimp, bean sprouts and carrots. Close the lid.
  • Set the cooking time to “Zero” minutes on high pressure, followed by a quick release.
  • Remove the lid and toss everything carefully with tongs.
  • Squeeze fresh lime to taste along with peanuts, cilantro and green onions. Serve and enjoy!


Calories: 641kcal | Carbohydrates: 76g | Protein: 33g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 282mg | Sodium: 2060mg | Potassium: 714mg | Fiber: 6g | Sugar: 24g | Vitamin A: 5800IU | Vitamin C: 31.3mg | Calcium: 166mg | Iron: 3.4mg