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 chopped garlic. Saute about two minutes, or until the garlic begins to change color.
Add the red pepper and carrot 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 chicken broth into the Instant Pot, using a wooden spoon to scrape up any burnt bits.
Add the Sauce into the instant pot, and whisk together with the stock.
Add the 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 4 minutes. When the cooking cycle is complete, allow for a 2 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 cilantro, green onions, and peanuts.
When the sauce has reached your desired consistency, Enjoy! Top with extra peanuts or garnishments if desired.
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