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5.0 from 66 votes

Instant Pot Spicy Thai Noodles + Stove Top Directions

Spicy, peanutty Instant Pot noodles are completely and utterly delicious. A great weekday meal with simple prep, and ready in no time. Stove top directions available, too.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 373 kcal
Course: Main Course
Cuisine: Asian , Thai

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
  • ¼ 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
  • ½ teaspoon sea salt
  • ½ teaspoon ground ginger

Instructions

Instant Pot Directions
    Cup of Yum
  1. In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
  2. 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.
  3. 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.)
  4. 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
  1. In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
  2. 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.
  3. 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.

Notes

  • 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.
  • 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.

Nutrition Information

Calories 373cal (19%) Carbohydrates 64g (21%) Protein 14g (28%) Fat 7g (11%) Sodium 839mg (35%) Potassium 418mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5776IU (116%) Vitamin C 31mg (34%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 373

% Daily Value*

Calories 373cal 19%
Carbohydrates 64g 21%
Protein 14g 28%
Fat 7g 11%
Sodium 839mg 35%
Potassium 418mg 9%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 5776IU 116%
Vitamin C 31mg 34%
Calcium 41mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.