Instant Pot Chicken Pad Thai

On the Instant Pot, Press “Sauté” and hit “Adjust” so “More” is lit up. Add 2 tablespoons of sesame oil

Once “Hot” reads on the display, add garlic, tofu and scallion (the bottom white part) and stir for about 2 minutes. The tofu will likely crumble from all of the stirring and that’s fine!

Add chicken and cook until white (~1 minute) or browned (~3-5 minutes), depending on desired doneness. Shred or slice into bite-sized strips.

Push the current ingredients to one side off the pot, or remove altogether. Add the eggs and let them cook, stirring constantly to scramble. After the eggs are cooked, mix together with the protein(s). Hit “Keep Warm/Cancel”

Add the noodles, water, soy sauce, fish sauce, remaining sesame oil, and pad thai sauce to the pot.

Cover with the lid and make sure the nozzle is turned to VENTING, NOT Sealing! (NEVER use the Sealing mode when using the slow cooker setting).

Push the “Slow Cook” button and “Adjust” so “Normal” is lit up and cook for 8 minutes.

Remove the lid and give the noodles a good stir with some tongs, covering any areas that are still hard with liquid. Continue on slow cooker mode for an additional 5 minutes, until all liquid is absorbed.

Taste the noodles. If they are too “al dente” for your liking, add about ¼ cup water and another 5 minutes of slow cooking with the lid on

Move to a serving bowl, then give everything a final heaping splash of Pad Thai sauce and toss it in well

Serve in a bowl and garnish with peanuts, scallions (the green, top part) cilantro and squeeze some lime