These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.
Hi friends!
I’m so excited to share these Instant Pot Asian Peanut Noodles with you guys today! I’ve spent the last week or two back in the kitchen working on some new recipes and it feels good to be back! You guys know I love my Instant Pot and this recipe is no exception. It’s so quick and easy, perfect for throwing together on a busy night. (See stovetop directions below if you don’t have an Instant Pot.) I love how many veggies are packed in there and with a little sriracha at the end, you can give these a nice little kick!
I’m newly obsessed with carrot noodles and have been grabbing one or two of the giant ones from the bulk section each week to spiralize. But if you can’t find any big enough to spiralize, you could try sweet potato or butternut squash noodles as well!
These took two tries to get the liquid ratio right, but the second time was a charm. It’ll look pretty saucy right when you take the lid off, but the rice noodles will absorb the sauce a little bit as it sits and even more overnight. You only have to set the Instant Pot timer for 3 minutes so these cook quickly. Be sure to cut your chicken into bite-sized pieces so it will cook quickly.
These also make great leftovers. You can enjoy them warm or cold depending on your preference.
And if you don’t have an instant pot you can make them on the stove. Just cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.
Here’s how you make them:
PrintInstant Pot Asian Peanut Noodles
These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.
Ingredients
1 – 1.5 pounds boneless, skinless breasts
1 red bell pepper, spiralized
2–3 cups spiralized carrot noodles
2 cups broccoli slaw
1/4 cup soy sauce
2 Tbsp sweet chili sauce
1/3 cup peanut butter
2 cloves garlic, minced
1–2 tsp fresh ginger, grated (or paste)
2 cups chicken broth
3 oz rice noodles, broken in half
optional toppings: green onion, chopped peanuts, sriracha
Instructions
- Cut chicken into small bite-sized pieces and add to Instant Pot.
- Add spiralized peppers and carrots, broccoli slaw and rice noodles.
- In a bowl, mix together soy sauce, sweet chili sauce, peanut butter, ginger, garlic and half cup broth. Mix well and taste. You can add more sweet chili sauce or some brown sugar for a sweeter sauce if desired.
- Pour sauce, along with remaining 1.5 cups broth into Instant Pot and mix everything up really well, ensuring sauce covers all the noodles and vegetables.
- Lock lid in place, press manual and adjust the time to 3 minutes.
- Release pressure immediately when finished and stir well. You can let it simmer for a few minutes or serve. Top with green onions and peanuts and add sriracha to achieve the desired level of spiciness.
Notes
You can sub sweet potato or squash noodles for carrot noodles.
Noodles will absorb sauce as it sits and especially when refrigerated.
Eat the leftovers warm or cold!
To make this on the stovetop, cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.
Don’t they look yummy??
Be sure to let me know if you try them!
Enjoy!
–Lindsay–
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First time trying the spiralizer, second using instant pot… it turned out ok! I could not figure out how to spiralize a carrot! I put everything in the pot, but it was really tough to stir and get things coated. My chicken burned a little at the bottom of the pot. Husband gave his seal of approval though!
yeah you need to buy the jumbo bulk carrots in order to spiralize. Next time you could just chop into thin slices. Maybe next time try adding the sauce before the noodles to stir and then stir again! glad it was hubby approved.
I’m going to try this! I think I’ll use matchstick carrots though and thinly slice a red pepper. I don’t have a spiralizer and the grocery stores in my town don’t have much of a selection. Hoping I can find broccoli slaw. (small town problems : / )
hope it’s a hit!
This is SO GOOD! It’s so tasty and filling. I didn’t have rice noodles so I used the same quantity of Lotus’s Foods rice ramen and they worked great.
I got everything for this today and am debating making ahead — I think it will make it easier to have it all prepped for the week! I will tag you in Instagram when it’s made! So excited for the new meal ideas.
This was a hit at my house! I made the stovetop version & just finely chopped my peppers and carrots because I don’t have a spiralizer, but it turned out delicious! I did double it because I have hungry teenage boys!
I made this once before and it was a hit even for a family who doesn’t love a lot of spice! I’m thinking of trying it with flank steak tomorrow…do you think that will work?
i don’t have much experience with steak. i would probably just cook the steak the way you normally do and then mix it in at the end so it doesn’t get over cooked.
Ok, I want to see how on earth you spiralize a red pepper?!?! Haha, couldn’t figure that one out so just cut in thin strips. Texture was kind of the same for the whole dish but makes sense with the instantpot. But we all loved this, even my 1.5 and 4.5 year old. Thanks for a yummy recipe!
Search “how to spiralize a pepper” to see a video from inspiralized!
Hi – do you mind sharing which Instant Pot model or size you use for your family? I can’t decide if I should get a 6QT or an 8QT. Thank you so much – and love your blog/ IG!
we have the 6 quart!
So yummy, and versatile! I’ve made multiple times for my family. Last night, I substituted sunbutter for peanut butter (because my son has an allergy). Also, didn’t have the broccoli slaw, so instead just used some chopped up raw broccoli. Thanks for a great recipe!
the chicken only needs to cook for 3 minutes? Seems short.
yep as long as you cut it into small bite-sized pieces
This is a favorite in our house! We don’t have an IP but do on stove and turns out amazing. Thanks for all the great recipes, Lindsay!
This is so good! It’s the second time I’ve made it but the first time, I had to make a couple of substitutions. I made it totally by the recipe today and I am excited to eat it for lunch this week. I added avocado for my topping and it was perfect. Thank you!!
Easy to make. Very tasty!
Do you think udon noodles or soba noodles would work?