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
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.
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!
Keyword Instant Pot Peanut Noodle Recipe, Instant Pot Peanut Noodles
Prep Time 15minutes
Cook Time 5minutes
Time to Pressure 10minutes
Total Time 35minutes
Servings 6servings
Calories 511kcal
Author Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
½cupsoy sauce
½cuppeanut butter
¼cuphoney
¼cuprice vinegar
2tablespoonschili garlic sauce
1tablespoonsesame oil
4clovesgarlicminced
1teaspoongrated ginger
1 ½poundsboneless skinless chicken thighscut into 1 inch cubes
8ounceswhole wheat spaghetti
2cupswater
2cupsspiralized zucchini
2cupsspiralized 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.
Super delicious! My pack of chicken was 2lbs so it was a little extra saucy. There are just two of us so the extra sauce will be great to keep it from drying out when we reheat the leftovers.
I don’t own a spiralizer so I thinly sliced the carrot and zucchini. My whole family liked it including my picky 3 year old.
I’m glad your family liked it!
Super delicious! My pack of chicken was 2lbs so it was a little extra saucy. There are just two of us so the extra sauce will be great to keep it from drying out when we reheat the leftovers.
Thank you! Yes! It’s nice to have a bit of extra sauce for reheating leftovers.