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overhead shot of spicy instant pot peanut noodles in white bowl with cilantro and peanuts
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5 from 1 vote

Spicy Instant Pot Peanut Noodles

Spicy Instant Pot peanut noodles are an easy veggie-loaded recipe that is ready in under 30 minutes! Works great as a meal prep recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 439kcal

Ingredients

  • 2 tablespoons honey
  • ¼ cup soy sauce see note 1
  • ¼ cup peanut butter MUST be a drippy natural nut butter; note 2
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce note 3
  • 1 lb boneless skinless chicken thighs cut into 1 inch cubes; see note 4
  • 4 oz whole wheat spaghetti see note 5
  • 1 cup water

After cooking

  • 1 zucchini spiralized
  • 2 cups carrots spiralized

To serve

  • cilantro
  • peanuts

Instructions

  • Add sauce- To the stainless steel insert of an Instant Pot, stir together the honey, soy sauce, peanut butter, sesame oil and chili garlic sauce. Add the chicken thighs and toss to coat.
    collage image showing which order to add ingredients to instant pot for spicy peanut noodles
  • Pasta- Break whole wheat pasta noodles in half, and scatter across the chicken and sauce. Pour water over top, and press the noodles gently down.
    collage image showing before and after cooking instant pot spicy peanut noodles
  • Cook- Place the lid on the Instant Pot and set the valve to 'sealing'. Pressure cook on high pressure for 4 minutes. Immediately release the pressure when the time is up (quick pressure release).
    quick pressure release
  • Add spiralized vegetables- Stir the noodles into the sauce and add in the zucchini and carrot noodles. Put the lid back on the Instant Pot and let it sit for 5 minutes. Stir everything up to toss in sauce.
    collage image showing before and after adding spiralized vegetables to the instant pot
  • Serve- garnish with cilantro and peanuts.
    overhead shot of spicy instant pot peanut noodles in white bowl with cilantro and peanuts

Video

Notes

1- we recommend using reduced sodium soy sauce if possible; you may also swap for coconut aminos, tamari or liquid soy seasoning
2- almond butter also works great in this recipe
3- I used Huy Fong chili garlic sauce for this recipe; adjust to increase or decrease spiciness
4- Swap for chicken breast at your own risk as it may overcook in this recipe.
5- we tested this recipe using whole wheat pasta. Regular pasta should work with the same cook time, but alternative pastas and other shapes have not been tested. A good general rule of thumb is to cook the pasta for half the cook time suggested on the box (I like to add one minute onto that).
Storage
Store in an air tight container in the fridge for up to 4 days. I do not recommend freezing this recipe.
Reheating
Reheat in the microwave until steaming hot.
 
 
Nutritional info does not include peanuts & cilantro

Nutrition

Serving: 1/4 of batch | Calories: 439kcal | Carbohydrates: 43g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1248mg | Potassium: 807mg | Fiber: 4g | Sugar: 15g | Vitamin A: 10815IU | Vitamin C: 12.5mg | Calcium: 60mg | Iron: 3mg