Instant Pot Pad Thai

This healthy take on Instant Pot Pad Thai is loaded with veggies and uses ingredients you already have on hand! Done in about 30 minutes. Vegan and gluten-free option.

I feel like I've been living under a rock.

When the Instant Pot became all the rage over the holidays last year, I kind of...ignored it. Me, a dietitian and food blogger and restauranteur, turning a blind eye to the latest and greatest in quick cooking. The horror!

So when my friend Megan emailed me about her new Fresh and Healthy Instant Pot Cookbook, I was forced in the best way possible to hop on the trend train and give this beloved electric pressure cooker a whirl.

Now I'm whipping up recipes with it left and right. And if you love this, you've just gotta try my Teriyaki Vegetable Stir Fry, Buddha Bowls with Peanut Sauce, and Peanut Noodles with Broccoli!

How to make pad Thai in the instant pot

This may not taste exactly like traditional pad thai from my favorite takeout spot, but it's an amazing stand in for healthy pad thai when the craving strikes and tamarind paste is nowhere to be found!

1. First we're cooking our noodles right in the Instant Pot by breaking them up and covering with water.
2. Meanwhile, we chop our veggies and whisk together an easy peanut sauce. Remove the noodles once they're done and add the sauce to the pot.
3. Next, we add our veggies and cook until they're softened. Add the cooked noodles, green onions, and stir to combine. Garnish with cilantro and peanuts and serve!

What to cook in the Instant Pot

I love that nearly all the cooking time is hands-off, so you can do your laundry or respond to emails or pluck your eyebrows (is that just me?) while things cook.

My favorite things to cook in the Instant Pot are:

• bulk grains like brown rice, quinoa, millet, and oatmeal
• simple "set it and forget it" meals like chili and lentil soup
• sweet potatoes (so moist and much quicker than the oven)
• veggies like broccoli, cauliflower, and cabbage for buddha bowls

Is cooking in the Instant Pot Healthy?

Yes! This nutritionist is happy to say pressure cooking is one of the healthiest ways to cook since there's less oil involved and nutrients aren't being lost.

Another fun fact I learned is that the pressurized pot lowers the boiling point of water, so your food is rarely cooked at a temperature above 250 degrees. Lower temps means fewer nutrients lost, as does shorter cooking times.

Does the instant pot save cooking time?

Did you know the instant pot cooks 50-70% faster than traditional cooking methods? Winning!

It doesn't always shorten the cooking time, but it does decrease the active time since it times everything for you. It takes time for the pot to come to pressure before the cycle begins and to release that pressure when the cycle ends. Ultimately it makes meal prep so much more efficient because it's completely hands off.

The time to come to pressure is similar to the time it takes for water to boil. All of Megan's recipes include the total time needed for pressure cooking.

Which noodles are best for pad Thai?

I like whole wheat spaghetti because it's so easy to find and I usually have it on hand. For a more authentic pad Thai recipe, you can use Annie Chun's rice noodles.

For gluten free, use brown rice or chickpea noodles and tamari.

Variation ideas

• Add scrambled eggs. Who doesn't love eggs in their pad Thai? Cook them using the sauté function then stir them back in at the end!
• Add cooked shrimp. Simply use the sauté function to cook the shrimp in oil until it's opaque.
• Change up the veggies. You can use fresh basil, bean sprouts, or whatever veggies you love. A frozen stir fry blend makes this super easy in a pinch!

How to store

This recipe is best day of, but leftovers can be stored in the fridge for up to 5 days.

Please let me know how this recipe turns out for you by leaving a star rating and/or comment! I'm SO excited for you to try it.

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