In a small mixing bowl, combine all of the sauce ingredients and whisk together. Set aside.
Turn your Instant Pot to the low saute setting. Warm 2 tbsp olive oil. Once warm, add 1 teaspoon chopped garlic. Saute about two minutes, or until the garlic begins to change color.
Add 1 julienned red pepper and 2 julienned carrots in the pot and saute for about 5 minutes, until the vegetables are sauted to a texture you’d like to eat. Use tongs to remove the vegetables from the Instant Pot. Put in a small bowl and set aside.
Add the 2 ½ c chicken broth into the Instant Pot, using a wooden spoon to scrape up any burnt bits.
Add the mixed sauce into the instant pot, and whisk together with the stock.
Add 8 oz noodles (broken in half) into the Instant Pot. Spoon some liquid over the noodles if necessary.
Place lid on Instant Pot and set to MANUAL for 7 minutes. When the cooking cycle is complete, allow for a 1 minute natural release, then perform a quick release.
Open the Instant Pot and turn to KEEP WARM. The pasta will be liquidy. That is okay. Allow the pasta to sit without the lid for about 5-10 minutes on KEEP WARM until the extra liquid is absorbed. While you are waiting, add the sauteed vegetables back into the pot. Also add your ¼ cup cilantro, ¼ cup green onions, and ½ cup peanuts.
When the sauce has reached your desired consistency, Enjoy! Top with extra peanuts or garnishments if desired.
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