Spicy, peanutty Instant Pot noodles are completely and utterly delicious. A great weekday meal with simple prep, and ready in no time. It’s flavourful, comforting and satisfying, with both pressure cooker and stove top directions available.
This recipe was originally published in January 2019. It has been updated for content and photos.
You’re going to LOVE these Instant Pot noodles. But if you don’t have an Instant Pot, no worries! I have also included stove top directions below.
Why you’ll love this dish!
- It’s SPICY! Deliciously spicy, not ‘mouth on fire’ spicy.
- Comforting! I mean, who doesn’t love a big bowl of pasta with peanut butter?
- Protein dense, filled with veggies, colourful and delicious.
- Made in just ONE pot, so these Instant Pot noodles have quick clean up too.
- Super simple to make and you can even make the peanut sauce and chop your veggies in advance to save more time, if needed.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. You may use smooth, crunchy, or homemade peanut butter, but either way, I recommend the kind that’s made from JUST peanuts.
Add all the peanut sauce ingredients to a mixing bowl and whisk well to combine. (photos 1-4)
Slice your carrots and red pepper into thin strips and add them to your pot with a tablespoon or two of water. (photos 5-6)
Sauté until lightly softened, but do not overcook, approx. 5 minutes. (photo 7)
NOTE: The veggies will continue to cook with the pasta, so no need to fully cook them in this step.
Now, pour in the peanut sauce and water and mix well. (photo 8)
Then break your noodles in half and place them on top. Gently push them down, if needed, to ensure they are covered with the liquid.
NOTE: You don’t want any loose noodles sticking up, uncovered, or they will not cook well.
Close the lid, place the valve in the sealing position and then set your pot to high pressure for 4 minutes. It will take about 10 minutes to reach pressure, and then the timer will count down.
When the timer is complete, quick release the steam valve and open the lid once the pin drops. (photo 11)
Add the green onion and give everything a good stir. (photos 12-13)
Then serve your delicious Instant Pot noodles garnished with more green onion, lime wedges, crushed peanuts, Sriracha or cilantro.
Frequently Asked Questions
I’d give these Instant Pot noodles a 7 out of 10 with both tablespoons of sriracha. For less spice, use only one tablespoon. For more spice you may garnish your plate with additional sriracha, or add more to the sauce.
To make these noodles nut free, sub the peanut butter for a nut free butter like wow butter or sun butter.
For soy free, sub the Tamari (or soy sauce) for coconut aminos. If you cannot find coconut aminos near you, you may use some broth, or extra salt and water, with similar results.
Your Instant Pot noodles will keep refrigerated for 2-3 days. The noodles will absorb the sauce, as they cool. So add some moisture to your pan when reheating. Use a little broth, soy sauce or Tamari, or a splash of water with a sprinkle of salt.
Yes. You may prepare the peanut sauce and refrigerate in a sealed container for 2-3 days in advance. You may also chop up your veggies in advance and store in a zip top bag, or a sealed container in your fridge, until ready to use.
Tips for Success
Do not overcook your veggies when sautéing. They will continue to cook, while pressure cooking, so just a gentle sauté is plenty.
Make sure to push your noodles down, into the water and sauce mixture before pressure cooking. Noodles that are sticking out, above the liquid will not cook as well.
Use peanut butter that’s made from JUST peanuts, without added sugar, oil or salt.
More Thai inspired dishes
More delicious Instant Pot recipes
- Potato Leek Soup (with Stove Top Directions)
- Mushroom Risotto
- Vegan Mac and Cheese
- Mexican Casserole
- Unstuffed Peppers
- Vegetable Soup with Quinoa
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 3 large carrots julienned (thin strips)
- 1 red bell pepper julienned (thin strips)
- 4 cups water
- 450 grams Bucatini or Spaghetti whole grain or gluten free if preferred
- 3 green onions thinly sliced
For the Peanut Sauce
- 1/4 cup smooth peanut butter or crunchy is fine too
- 2 tablespoons lime juice approx. 1 large lime or 2 small
- 3 tablespoons rice vinegar
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- 1 teaspoon garlic powder
- 1-2 tablespoons sriracha use 1 for a mild spice level
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
Instructions
Instant Pot Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Turn your Instant Pot to sauté mode, add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Do not overcook, they will cook more with the noodles. Then add the sauce and the water, and give it a stir.
- Break your noodles in half and place inside your pot. Make sure they're covered with the water by gently pushing them down with a spatula if needed. Close the lid, turn the valve to the sealing position, and set to high pressure for 4 minutes. (It will take about 10 minutes to build pressure before the pot begins counting down.)
- Once complete, quick release the steam valve, then add your green onions (reserving some to garnish if desired) and give it a stir. Serve garnished with chopped peanuts, green onion, lime wedges or more sriracha if desired.
Stove Top Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Use a large skillet and add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Then add the peanut sauce, and 1 cup of water and simmer for about 5 minutes.
- Meanwhile, bring a large pot of salted water a boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over your pasta, mix well and serve.
I made these for lunch. I used almond butter instead of peanut butter and go chang sauce instead of sirhacha. They were very good. Next time I will add a little more liquid. Super easy and tasty…thank you!
Glad you enjoyed Arlene, thanks for sharing!
Made these last night, so delicious. They remind me of noodles I used to get weekly at a local restaurant. I used the stove top method and cut the sriracha in half. Thanks so much for the fantastic recipe!
Thanks so much for your feedback Lauren! Thrilled you enjoyed these noodles so much. 🙂
I love spicy food! This dish was perfect!
Thanks so much Tisha!
These noodle look so delicious, love the peanut sauce, on my meal plan!
Thanks Patty! Hope you enjoy. 🙂
This is so great! Just the right amount of heat for me and a little extra for my hubby who loves it super hot!
Thanks Beth! Glad you both enjoyed.
These noodles look delicious! Makes me want to get an instant pot!
I totally recommend one!
I made this the other day and used the stovetop method and 1 tablespoon of siracha. It was delicious and tasted almost exactly like the peanut noodles I used to get at a local restaurant. It will definitely be in my dinner rotation during the week!
Hi Linda. So glad you enjoyed this recipe and that it’s making your rotation. This is such a great weeknight meal. Thanks so much for your feedback.
I cannot find rice wine vinegar. Can I use rice vinegar instead? That is all the stores here have.
Hi Linda, yes absolutely you can. Hope you enjoy this recipe!