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.
Servings: 4 servings
Calories: 641kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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 | Net Carbs: 70g