Instant Pot Peanut Noodles

Instant Pot Peanut Noodles are a delicious, healthy alternative to takeout! This 30 minute meal turns boneless chicken thighs into a delicious dinner!

I love Instant Pot dinner recipes that let us make dinner in about the same amount of time that it would take to grab takeout. This Instant Pot peanut noodle recipe is made entirely in one pot, and it only takes about 30 minutes to make.

It’s a quick and easy dinner that’s perfect for busy weeknights!

How to make Instant Pot peanut noodles

Stir together the soy sauce, peanut butter, honey, rice vinegar, chili garlic paste, sesame oil, garlic, and ginger in the Instant Pot inner pot.

Add the chicken, and stir to coat.

Break spaghetti noodles in half and place them in a criss-cross layer over the chicken. Pour water over top, and gently press the noodles into the water. Do not stir the noodles.

Close and lock the lid. Turn the pressure release valve to SEALING.

Press MANUAL HIGH and adjust the time to 5 minutes. As soon as the cooking time has finished, carefully turn the pressure release valve to VENTING to release the pressure.

Add the zucchini and carrots, and stir in. Place the lid back on, and let it sit for 5 minutes.

Give everything a good stir, and serve topped with fresh cilantro and chopped peanuts.

Tips

• Soy sauce: I like to use lite (reduced-sodium) soy sauce.
• Peanut butter: I use regular (not natural) creamy peanut butter in this recipe.
• Honey: Feel free to adjust the honey to taste.
• Chili garlic sauce: I use Huy Fong. You could use Sriracha if you prefer.
  • The noodles aren’t spicy. Feel free to use more sauce if you’d like some heat.
• Sesame oil: Toasted or regular will work.
• Spaghetti: If you use regular spaghetti noodles, you will need to adjust the cooking time to 3-4 minutes depending on the type of noodle used.
• Spiralized zucchini and carrot: AKA zoodles. I’ve found fresh zoodles and carrot noodles at my local grocery store. If you can’t find them (and don’t have a spiralizer), you can julienne the carrots and zucchini.

More Instant Pot recipes!

• Instant Pot Chicken Biryani
• Instant Pot Hawaiian Chicken
• Instant Pot Cuban Pork

If you’ve tried this Instant Pot peanut noodle recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 1 vote

Instant Pot Peanut Noodles

Easy Instant Pot Peanut Noodle recipe!

Course Main Course

Cuisine American

Keyword Instant Pot Peanut Noodle Recipe, Instant Pot Peanut Noodles

Prep Time 15 minutes

Cook Time 5 minutes

Time to Pressure 10 minutes

Total Time 35 minutes

Servings 6 servings

Calories 511kcal

Author Cook Dinner Tonight

Equipment

• Instant Pot/Electric Pressure Cooker

Ingredients

• ½ cup soy sauce
• ½ cup peanut butter
• ¼ cup honey
• ¼ cup rice vinegar
• 2 tablespoons chili garlic sauce
• 1 tablespoon sesame oil
• 4 cloves garlic minced
• 1 teaspoon grated ginger
• 1 ½ pounds boneless skinless chicken thighs cut into 1 inch cubes
• 8 ounces whole wheat spaghetti
• 2 cups water
• 2 cups spiralized zucchini
• 2 cups spiralized carrots
• cilantro
• peanuts

Instructions

• Stir together the soy sauce, peanut butter, honey, rice vinegar, chili garlic paste, sesame oil, garlic, and ginger in the Instant Pot inner pot.
• Add the chicken, and stir to coat.
• Break spaghetti noodles in half and place them in a criss-cross layer over the chicken.
• Pour water over top, and gently press the noodles into the water. Do not stir the noodles.
• Close and lock the lid.
• Turn the pressure release valve to SEALING.
• Press MANUAL HIGH and adjust the time to 5 minutes.
• As soon as the cooking time has finished, carefully turn the pressure release valve to VENTING to release the pressure.
• Add the zucchini and carrots, and stir in.
• Place the lid back on, and let it sit for 5 minutes.
• Give everything a good stir, and serve topped with fresh cilantro and chopped peanuts.

Notes

• Soy sauce: I like to use lite (reduced-sodium) soy sauce.
• Peanut butter: I use regular (not natural) creamy peanut butter in this recipe.
• Honey: Feel free to adjust the honey to taste. 
• Chili garlic sauce: I use Huy Fong. You could use Sriracha if you prefer. 
  • The noodles aren't spicy. Feel free to use more sauce if you'd like some heat.
• Sesame oil: Toasted or regular will work.
• Spaghetti: If you use regular spaghetti noodles, you will need to adjust the cooking time to 3-4 minutes depending on the type of noodle used. 
• Spiralized zucchini and carrot: AKA zoodles. I've found fresh zoodles and carrot noodles at my local grocery store. If you can't find them (and don't have a spiralizer), you can julienne the carrots and zucchini.
• Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 54g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1602mg | Potassium: 899mg | Fiber: 4g | Sugar: 19g | Vitamin A: 7313IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 4mg