“What’s all the hype about this Instant Pot thing?”

I know, I thought the same thing. A friend of mine would post tons of recipes on Facebook that she made for her family of 23 (ok, so that is a slight exaggeration… they are a blended family of 8) and they all looked amazing. It piqued my curiosity…

Another friend of mine swears by her Instant Pot and kept talking to me that I NEED to get one and try it out. She said baked potatoes are fantastic and hard-boiled eggs are super simple. But really, I wrap up a baked potato in tin foil and bake for an hour in the oven. It really doesn’t get much simpler than that. Boiled eggs? Seriously! Pop a couple in water, boil the water, and Tom’s your Uncle!

My curiosity won when I saw a second-hand Instant Pot on Facebook Marketplace. I was all over it. The next phase was to investigate recipes and find a few to test and check out all the “hub-bub”.

This Pad Thai recipe was one that I found on Pinterest. It was easy to follow, the ingredients were tasty and the entire family gave it 4 thumbs up. The flavors were fantastic and it was so easy to prepare. The other great thing is I actually had all the ingredients in my house, so no shopping for me! That is a win in and of itself, am I right?

Instant Pot Pad Thai

Course Main Course
Cuisine Asian


  • Pressure Cooker/Instant Pot


  • 3 Chicken Breasts cubed
  • 1/4 cup Green Onions chopped
  • 1/2 cup Soy Sauce
  • 2 tbsp Fish Sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp Rice Vinegar
  • 1/3 cup Brown Sugar
  • 3 tbsp Creamy Peanut Butter
  • 3 cloves Garlic minced
  • 1 tbsp Ginger minced
  • 1/4 tsp Crushed Red Pepper Flakes
  • 4 Carrots cut into matchsticks
  • 1 cup Chicken Broth
  • 8 oz Rice Noodles
  • 1/4 cup Cilantro chopped
  • 1/2 cup Peanuts chopped
  • 2 Limes


  • Add chicken, green onions and carrots to Instant Pot.
  • In a small bowl, mix soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one line, ginger and garlic until well combineed. Pour over chicken, onions and carrots in the Instant Pot.
  • Add broth to the Instant Pot and stir well.
  • Put lid on the Instant Pot and put on manual setting for 7 minutes. When the time goes off, do a quick release, then remove the lid.
  • Stir in the rice noodles and put the lid back on. Leave to sit for 10 minutes. Check doneness of the noodles. If they need a bit more time, check every 3 minutes until noodles are cooked the way you like them.
  • Serve with fresh lime wedges and top with cilantro, green onions and choppped peanuts.


This recipe was from The Bettered Blondie website-Pinterest.
Keyword chicken, Easy, Instant Pot, Noodles, quick