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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!
Course instant pot, noodles, pasta
Cuisine thailand
Prep Time 15 minutes
Cook Time 6 minutes
Pressure Building 8 minutes
Servings 4 servings


  • Pressure Cooker


  • 2 large carrots peeled into strips with a peeler
  • 1 red pepper sliced very thin
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 2 ½ cups chicken stock
  • 8 oz 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

  • ¾ cup + 1 tbsp 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


  • 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.
  • Leave a comment on this post letting me know what you thought.


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