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Thai Peanut Noodles in a bowl

Thai Peanut Noodles in the Instant Pot

This Thai Peanut Noodles recipe is fantastic for a quick and delicious better-than-takeout meal. The noodles are cooked in a rich and delicious Peanut Sauce. The recipe comes together, start to finish, in under 30 minutes, and it all happens in your Instant Pot!
4.5 from 2 votes
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Course: instant pot, noodles, pasta
Cuisine: thailand
Prep Time: 15 minutes
Cook Time: 6 minutes
Pressure Building: 8 minutes
Servings: 4 servings

Equipment

  • Pressure Cooker

Ingredients

  • 2 large carrots, peeled into strips with a peeler or cut julienne
  • 1 red pepper, cut julienne
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 2 ½ cups chicken stock
  • 8 oz spaghetti noodles, broken in half
  • ¼ cup green onions, + more for topping
  • ¼ cup cilantro, + more for topping
  • ½ cup peanuts, chopped + more for topping

Sauce Ingredients

  • 1/3 cup creamy peanut butter
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • Chili paste to taste

Instructions

  • 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 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 cilantro, green onions, and peanuts.
  • When the sauce has reached your desired consistency, Enjoy! Top with extra peanuts or garnishments if desired.
  • Leave a comment on this post letting me know what you thought.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
Recipe was made using an 8 qt pot.
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