Spicy Instant Pot Peanut Noodles (Printable Recipe)
Quick veggie-loaded peanut noodles with chicken thighs, ready in under 30 minutes and perfect for busy weeknight dinners.
# Ingredients You'll 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 -
115 g whole wheat spaghetti
08 -
240 ml water
→ After Cooking
09 -
1 zucchini, spiralized
10 -
2 cups carrots, spiralized
→ Garnish
11 -
Fresh cilantro leaves
12 -
Roasted peanuts, chopped
# Steps to Follow:
01 -
In the stainless steel insert of an Instant Pot, combine honey, soy sauce, peanut butter, sesame oil and chili garlic sauce. Add the chicken thigh pieces and toss thoroughly to coat.
02 -
Break the whole wheat spaghetti in half and scatter evenly across the chicken and sauce mixture. Pour water over everything, gently pressing the noodles down to ensure they're submerged.
03 -
Secure the lid on the Instant Pot and set the valve to 'sealing' position. Pressure cook on high pressure for 4 minutes, then perform a quick pressure release immediately when cooking completes.
04 -
Stir the noodles into the sauce to combine well. Add the spiralized zucchini and carrot noodles, then replace the lid (no pressure) and let sit for 5 minutes to soften the vegetables. Stir thoroughly to ensure everything is coated in sauce.
05 -
Transfer to serving bowls and garnish with fresh cilantro leaves and chopped peanuts.
# Extra Tips:
01 -
Almond butter can be substituted for peanut butter with similar results.
02 -
Adjust chili garlic sauce quantity to control spice level.
03 -
Chicken breast is not recommended as it may overcook in this recipe.
04 -
For pasta, cook for half the time recommended on package plus one minute.
05 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
06 -
Reheat in microwave until steaming hot.
07 -
Not suitable for freezing.