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Instant Pot Thai Noodles with Peanut Sauce

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Instant Pot Thai Noodles with Peanut Sauce are a simple and tasty recipe, loaded with fresh vegetables in a creamy and spicy peanut sauce. This recipe is made completely in your pressure cooker, and is a great dinner recipe.

These noodles are great to serve with your favorite protein: crispy baked tofu or honey chicken nuggets. These Instant Pot peanut noodles will be permanently on your dinner rotation all year long!

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These spicy peanut noodles are the easiest weeknight dinner, loaded with your favorite vegetables in a creamy delicious sauce!  They take about 15 minutes total (only 4 minutes of high pressure cooking time), and the sauce and noodles cook together which infuses each bite with creamy peanut flavor.

This is a modern twist on traditional Pad Thai, made in your electric pressure cooker. It has many of the same elements as You can serve these noodles by themselves, or with any of your favorite proteins. It’s a fantastic and versatile dinner. Use any fresh vegetables you have on hand, or frozen veggies too.  

These Instant Pot Noodles with Peanut Sauce Are:

  • Bright
  • Fresh
  • Nutty
  • Creamy
  • Delicious
  • Loaded with Flavor
  • Plant-based, Vegetarian, Vegan
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Ingredients for Instant Pot Thai Peanut Noodles

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Onion, Garlic, Carrots, Asparagus, Green Onions, Bell Pepper  

  • Long Pasta¬†– I used long whole wheat pasta for this, but you can use brown rice noodles, stir fry noodles, or regular spaghetti noodles.
  • Peanut Butter:¬†for that creamy classic peanut noodle flavor. If you are using an unsweetened peanut butter, add in 1 tablespoon of brown sugar as well to mimic the sweetness of Thai peanut sauce.
  • Dark Soy Sauce / or Tamari / or¬†Liquid Aminos
  • Unseasoned Rice Vinegar¬†– I like to get unseasoned vinegar to control the amount of sugar and salt in this dish.
  • Toasted Sesame Oil
  • Thai hot sauce – I always add a scoop of my homemade Thai hot sauce recipe, btu you can use your favorite thai chili sauce or red pepper flakes for a spicy sauce.
  • Fresh Lime Juice
  • Vegetables – see below for some of our favorites!
  • Green Onion to top

Adding Vegetables To These Spicy Peanut Noodles

  • Toss in fresh bean sprouts after the noodles are done cooking for a fresh crunch!
  • Add in steamed snow peas or pea pods.
  • I like added red bell pepper, as the red peppers give this dish a wonderful flavor. Yellow bell pepper work wonderfully too.
  • Onions – I saut√© in some sweet onions in my noodles, you can add red onion or yellow onion as well.
  • Top with sesame seeds or crushed peanuts for extra crunch.
  • Fish sauce is traditional in Thai noodles – I chose not to add it to my recipe to keep it vegetarian, but you can add some in if desired.
  • Instead of water, you can use a vegetable stock or chicken broth for added flavor.

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How Do I Make Pressure Cooker Peanut Noodles with Satay Sauce?

  1. Set your Instant Pot/Pressure Cooker to the Sauté function. Add the olive oil, onions, and garlic and sauté for 5 to 6 minutes until they begin to soften. Add the bell peppers, carrots, asparagus, and green onions to the pot. Stir well.
  2. Add the peanut butter, soy sauce, rice vinegar, sriracha, and stir well.
  3. Break the noodles in half, and spread them over the vegetables in a fan-like pattern. 
  4. Add the water, so it just covers the noodles. Close the lid, and set the vent to the sealing position. Cook on High Pressure for 4 minutes. Quick release the pressure.
  5. Remove lid, stir the noodles, and add the lime juice. If there is too much liquid, don’t worry – stir and allow the noodles to sit for 5 minutes, the sauce will thicken. ¬†Serve hot, and add cooked protein if desired.
  6. Store leftover noodles in an airtight container and refrigerate for up to 2 days.

Make Budget Friendly Thai Food Any Night of the Week

This is our absolute go-to ‘easy weeknight meal’ that we make all year long. I always have most of the pantry sauce ingredients on hand (noodles, peanut butter, soy sauce, vinegar), and add-in whatever fresh or frozen vegetables I have.

Skip takeout, and make these yummy noodles in 15-20 minutes total! This great recipe is simple to make fun to eat, and budget-friendly!

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instant pot noodles with peanut sauce recipe healthy pressure cooker peanut noodles with satay sauce vegan vegetarian

Instant Pot Thai Noodles with Peanut Sauce

Instant Pot Noodles with Peanut Sauce are a simple and quick recipe, loaded with fresh vegetables in a creamy tangy sauce. This recipe is made completely in your pressure cooker, and is a great family dinner recipe. These noodles are great to serve with your favorite protein: crispy baked tofu or honey chicken nuggets. These Instant Pot Peanut Noodles will be permanently on your dinner rotation all year long!
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American, Indian
Servings 4 servings
Calories 452 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 4 cloves garlic
  • 1 bell pepper sliced
  • 2 carrots thinly sliced
  • 1 cup asparagus chopped
  • 3 green onions plus extra for garnish
  • 1/3 cup peanut butter
  • 2 teaspoon soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sriracha more to taste
  • 8 ounces long pasta
  • 3 cups water
  • 1 lime juiced, about 2 tablespoons

Instructions
 

  • Set your Instant Pot/Pressure Cooker to Saut√© Mode. Add the olive oil, onions, and garlic and saut√© for 5 to 6 minutes until they begin to soften. Add the bell peppers, carrots, asparagus, and green onions to the pot. Stir well.
  • Add the peanut butter, soy sauce, rice vinegar, sriracha, and stir well.
  • Break the noodles in half, and spread them over the vegetables in a fan-like pattern.
  • Add the water, so it just covers the noodles. Close the lid, and seal. Cook for 4 minutes. Quick release the pressure.
  • Remove lid, stir the noodles, and add the lime juice. Allow to sit for 5 minutes, as the sauce will thicken.¬† Serve hot, and add cooked protein if desired.

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Nutrition

Calories: 452kcalCarbohydrates: 58gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 325mgPotassium: 568mgFiber: 6gSugar: 9gVitamin A: 6381IUVitamin C: 51mgCalcium: 69mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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10 Comments

  1. 5 stars
    The peanut flavor really came through well. I also really enjoy kicking up the spice with this dish.

5 from 4 votes (2 ratings without comment)

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