Umami Recipes
Umami Recipes

The Mountain Church

Instant Pot Pad Thai

6 servings


15 minutes

active time

30 minutes

total time


1 ½ lbs Chicken Breasts (cubed)

3 Tbls Peanut Butter (creamy)

1/2 cup Coconut Aminos (can also use low sodium soy sauce)

1 Tbls Fish Sauce

1 Tbls Sesame Oil

2 Tbls Rice Vinegar

1/3 cup Brown Sugar

3 cloves Garlic (minced)

1 Tbls Fresh Ginger (minced, or 1 tsp powdered ginger)

1/4 tsp Crushed Red Pepper Flakes

1 cup Water

2 Tbls Lime Juice

8 oz Rice Noodles (I use Annie Chuns or Thai Kitchen)

1/4 cup Green Onion (chopped)

1 ½ cups Shredded Carrots

1/4 cup Cilantro (chopped)

1/2 cup Peanuts (chopped)

1 Lime (cut into wedges)


Add your cubed chicken breast to the Instant Pot

In a small bowl, mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, lime juice, water, ginger and garlic until well combined and pour over the chicken - give it a little stir

Put the lid on, hit pressure cook and set time to 7 minutes. It will take a minute to come to pressure and then the 7 minute countdown will start

While the chicken is cooking, boil 3 cups of waterPlace the rice noodles in a large bowl and cover with the boiling water for 5-7 minutes until they are just softened. Drain from the water

When the timer goes off for the chicken, do a quick release of the steamStir in the drained rice noodles, shredded carrots and green onions. Toss together

Serve in a bowl and top with chopped peanuts, fresh cilantro and lime wedges. Enjoy!


Recipe from Charley


Serving Size



493 kcal

Total Fat

16 g

Saturated Fat

3 g

Unsaturated Fat

12 g

Trans Fat

0.01 g


73 mg


893 mg

Total Carbohydrate

55 g

Dietary Fiber

6 g

Total Sugars

15 g


33 g

6 servings


15 minutes

active time

30 minutes

total time
Start Cooking