Instant Pot Inspiration: Chicken Pad Thai

Utilize your new kitchen appliance by adding to your growing stack of recipes. All month long we’re partnering with our favorite foodie friends to send new Instant Pot recipes your way!

Lindsey Hargett’s Pad Thai will bring some culture to your kitchen.
Instant Pot Pad Thai
2 chicken breasts (about 1 lb)
1 cup chicken broth (use bone broth for extra flavor!)
1/3 cup chili garlic sauce
2 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon powdered ginger
2 cloves garlic (about 2 teaspoons), minced
2 teaspoons lime juice
2 teaspoons sriracha
16 oz package rice noodles, cooked al dente
Garnishes: cilantro, lime wedges, bean sprouts, green onions, scrambled egg, crushed peanuts, sriracha, soy sauce

1. Add the chicken breasts, broth, chili garlic sauce, soy sauce, fish sauce, ginger, garlic, lime, and sriracha into your slow cooker and stir together.

2. Select the manual pressure setting (high) and set the timer to 13 minutes. Once finished cooking, do a natural release.

3. Shred the chicken with two forks and stir into the sauce.

4. Serve over cooked rice noodles and top with desired garnishes.

Find more yummy recipes from Lindsey on Instagram @lkcooking

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