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This spicy Instant Pot peanut noodle recipe transforms ordinary ingredients into an extraordinary meal that's ready in under 30 minutes. The combination of creamy peanut butter sauce, tender chicken thighs, and fresh spiralized vegetables creates a balanced dish that satisfies both comfort food cravings and nutritional needs.
I discovered this recipe during a particularly hectic week when I needed quick but satisfying dinners. My family was immediately hooked on the rich peanut flavor combined with the perfect hint of spice. Now it's in our regular rotation whenever we crave takeout flavors without the wait or expense.
Ingredients
- Honey adds natural sweetness that balances the savory and spicy elements
- Soy sauce provides the umami foundation consider reduced sodium version if watching salt intake
- Natural peanut butter must be the drippy kind for proper sauce consistency and authentic flavor
- Sesame oil delivers that distinctive nutty aroma that elevates the entire dish
- Chili garlic sauce brings customizable heat use more or less depending on your spice preference
- Boneless skinless chicken thighs stay juicy and tender in the pressure cooking environment
- Whole wheat spaghetti adds hearty texture and more nutrients than regular pasta
- Fresh zucchini and carrots add color nutrition and a pleasing textural contrast
Step-by-Step Instructions
- Create the sauce
- Combine honey soy sauce peanut butter sesame oil and chili garlic sauce directly in your Instant Pot insert. This creates the flavorful base that will infuse every bite. Make sure to stir until the peanut butter is fully incorporated for the smoothest sauce.
- Add protein
- Add cubed chicken thighs to the sauce mixture and toss until thoroughly coated. The chicken pieces should be uniform in size about one inch cubes to ensure even cooking. The coating helps protect the chicken from drying out during pressure cooking.
- Prepare the pasta
- Break the whole wheat spaghetti in half and lay it across the chicken and sauce mixture. This prevents the pasta from clumping together. Pour water over everything and gently press the noodles down to ensure they're mostly submerged.
- Pressure cook
- Secure the Instant Pot lid and set the valve to sealing position. Cook on high pressure for exactly 4 minutes. When the timer ends immediately release the pressure to prevent pasta from overcooking and becoming mushy.
- Incorporate vegetables
- Stir the cooked noodles into the sauce then add fresh spiralized zucchini and carrot. Replace the lid without turning on the pot and let sit for 5 minutes. The residual heat will perfectly soften the vegetables while maintaining their vibrant color and slight crunch.
- Finish and serve
- Give everything a final stir to coat all ingredients with the sauce. Garnish with fresh cilantro and chopped peanuts for added texture and visual appeal.
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The chili garlic sauce is truly the magic ingredient in this recipe. When I first made it for my family I was nervous about the spice level but discovered that this particular sauce offers more complex flavor than just heat. I always keep a jar in my refrigerator now for adding instant depth to many Asian inspired dishes.
Perfect Meal Prep Option
This recipe shines as a meal prep solution. The flavors actually improve after a day in the refrigerator as the sauce ingredients meld together. Pack portions into microwave safe containers for quick lunches throughout the week. The pasta maintains its texture remarkably well even after reheating unlike some other noodle dishes that can become mushy.
Vegetarian Adaptation
Turn this into a plant based powerhouse by replacing chicken with extra firm tofu or tempeh. Press the tofu thoroughly before cutting into cubes to ensure it absorbs maximum flavor. You can also add other vegetables like bell peppers snap peas or broccoli florets for additional nutrition and color. Just adjust the final resting time as needed to cook the firmer vegetables properly.
Troubleshooting Tips
If your sauce seems too thick after cooking add a splash of water or coconut milk and stir well. The starch from the pasta sometimes causes the sauce to thicken more than expected. Conversely if your sauce is too thin after adding vegetables let it sit longer with the lid off as the excess moisture will evaporate and the sauce will naturally thicken.
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Recipe Questions
- → Can I substitute the chicken in this dish?
While the recipe specifies chicken thighs for their tenderness in pressure cooking, you can substitute with firm tofu or chickpeas for a vegetarian version. Chicken breast is not recommended as it may overcook and become dry during the pressure cooking process.
- → What if I don't have an Instant Pot?
You can adapt this to a stovetop method by cooking the chicken and sauce in a large pan until the chicken is cooked through, boiling the noodles separately, then combining everything with the spiralized vegetables. Allow a few additional minutes for the vegetables to soften slightly.
- → How spicy is this dish?
With 1 tablespoon of chili garlic sauce, this dish has a moderate kick. For milder flavor, reduce to 1-2 teaspoons. For extra heat, increase to 2 tablespoons or add a drizzle of sriracha when serving.
- → Can I use regular pasta instead of whole wheat?
Yes, regular pasta works with the same cooking time. For alternative pastas (gluten-free, bean-based, etc.), adjust the cooking time to approximately half of what's recommended on the package plus one minute for optimal results.
- → What if I don't have a spiralizer for the vegetables?
You can julienne the zucchini and carrots into thin strips with a knife, use a vegetable peeler to create ribbons, or substitute with 3 cups of any quick-cooking vegetables like bell peppers, snow peas, or thinly sliced cabbage.
- → How can I make this dish gluten-free?
Use tamari instead of soy sauce and substitute the whole wheat pasta with your favorite gluten-free pasta. Just be sure to adjust cooking time according to package directions (typically half the recommended time plus one minute).