Instant Pot Thai Peanut Noodles
These Instant Pot Thai Peanut Noodles are creamy, savory, and packed with flavor. A quick one-pot meal made with pantry staples like peanut butter, soy sauce, garlic, and lime, plus pasta and veggies—all pressure cooked to a saucy finish.
Equipment
- Instant Pot For pressure cooking noodles and sauce
- Measuring Cups To portion liquids and peanut butter
- Wooden Spoon For stirring ingredients
Ingredients
- 8 ounces spaghetti broken in half
- 2 cups water
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ⅓ cup peanut butter smooth
- 1 tablespoon lime juice fresh
- 1 cup shredded carrots
- 1 bell pepper thinly sliced
- 1 teaspoon sriracha optional, to taste
- chopped peanuts for topping
- green onions for garnish
Instructions
- Place spaghetti in Instant Pot in a criss-cross pattern. Add water, soy sauce, garlic, ginger, and brown sugar. Do not stir.
- Seal the lid and cook on HIGH pressure for 4 minutes. Quick release the pressure when done.
- Stir in peanut butter, lime juice, and sriracha. Mix well until the sauce is creamy and smooth.
- Add shredded carrots and bell pepper. Cover loosely with lid and let steam in residual heat for 2–3 minutes.
- Serve warm. Garnish with chopped peanuts, green onions, or sesame seeds if desired.
Notes
- Use rice noodles instead of spaghetti for a gluten-free option. Reduce pressure time to 2 minutes.
- Add frozen edamame or tofu for more protein.
- Store leftovers in the fridge and reheat with a splash of water to loosen sauce.
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