Spicy Instant Pot Peanut Noodles (Print-Friendly Version)
Delicious pressure-cooked noodles with chicken, spiralized veggies and a spicy peanut sauce - perfect for busy weeknight meals.
# What You Need:
→ Sauce
01 -
2 tablespoons honey
02 -
¼ cup reduced sodium soy sauce
03 -
¼ cup natural drippy peanut butter
04 -
1 tablespoon sesame oil
05 -
1 tablespoon chili garlic sauce
→ Main
06 -
1 lb boneless skinless chicken thighs, cut into 2.5 cm cubes
07 -
4 oz whole wheat spaghetti
08 -
1 cup water
→ Vegetables
09 -
1 zucchini, spiralized
10 -
2 cups carrots, spiralized
→ Garnish
11 -
Fresh cilantro leaves
12 -
Roasted peanuts, chopped
# How to Make It:
01 -
In the stainless steel insert of an Instant Pot, combine honey, soy sauce, peanut butter, sesame oil and chili garlic sauce. Stir until well integrated.
02 -
Add the cubed chicken thighs to the sauce mixture and toss thoroughly to coat all pieces.
03 -
Break the whole wheat spaghetti in half and scatter evenly across the chicken and sauce. Pour water over the pasta, gently pressing noodles down to ensure they're submerged.
04 -
Secure the lid on the Instant Pot and set the valve to 'sealing' position. Pressure cook on high for 4 minutes, then perform a quick pressure release immediately after cooking completes.
05 -
Stir the cooked noodles into the sauce, then add the spiralized zucchini and carrot. Replace the Instant Pot lid (without sealing) and let stand for 5 minutes to slightly soften the vegetables while preserving texture.
06 -
Toss everything together to evenly distribute the sauce. Transfer to serving bowls and garnish with fresh cilantro leaves and chopped peanuts.
# Important Notes:
01 -
Almond butter can be substituted for peanut butter with excellent results.
02 -
Adjust chili garlic sauce quantity to control spice level.
03 -
Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.
04 -
Reheat in microwave until steaming hot.