Kelly JensenInstant Pot Noodles with Peanut Sauce are a simple and tasty 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!
These peanut noodles are THE easiest weeknight dinner, loaded with your favorite vegetables in a creamy delicious sauce! They cook in about 15 minutes, and the sauce and noodles cook together which infuses each bite with creamy peanut-y goodness.
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
Easy 30 Minute Noodles in the Pressure Cooker
This instant pot noodles is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
What’s In These Instant Pot Noodles with Peanut Butter?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
Onion, Garlic, Carrots, Asparagus, Green Onions, Bell Pepper
- Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Long Pasta – I used a whole wheat pasta like this one, which has higher fiber than normal pastas.
- Peanut Butter: for that creamy classic peanut noodle flavor. Like my peanuts, I only use unsalted peanut butter.
- Soy Sauce / or Tamari / or Liquid Aminos – Liquid aminos have a fraction of the sodium, but still a ton of the great flavor of soy sauce.
- Unseasoned Rice Vinegar – I like to get unseasoned vinegar to control the amount of sugar and salt in this dish.
- Sriracha – for a little heat! We go through this sriracha, its great on soups, curries, and noodle salads.
- Lime Juice
How Do I Make Pressure Cooker Peanut Noodles with Satay Sauce?
- Set your Instant Pot/Pressure Cooker to Sauté Mode. 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.
- 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.
Instant Pot Noodles for the Easiest Meal Prep Ever
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
More Easy Instant Pot Recipes You’ll Love!
Instant Pot Tortellini Soup Recipe (Vegetarian, High Protein)
Eggplant Instant Pot Baba Ganoush Recipe (Vegan, Paleo, Gluten Free)
Instant Pot Mexican Black Beans Recipe (No Soak, Vegan, High Fiber)
Quinoa in the Pressure Cooker Recipe (Vegan, Gluten Free, High Protein)
Instant Pot Refried Beans Recipe (Vegan, Oil Free, No Soak)
Share this Instant Pot Satay Noodles Recipe
As always, if you make this vegan spicy instant pot noodles with peanut sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Instant Pot Noodles with Peanut Sauce
Equipment
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 Sauté Mode. 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.
- 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.
Video
Nutrition
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The peanut flavor really came through well. I also really enjoy kicking up the spice with this dish.
Love all kinds of noodles and this dish does not disappoint