Instant Pot Spicy Peanut Noodles

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so yummy and so easy! It came out SUPER soupy which I don't think I mind because the peanut sauce was delicious!

Ingredients

  • 2 tablespoons honey
  • 1/4 cup soy sauce (I recommend using reduced sodium)
  • 1/4 cup peanut butter (MUST be a drippy natural nut butter) *I ended up adding in a couple of extra spoonfuls at the end to make it stronger tasting
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic paste *I didn't have this so I used 1 tablespoon tomato paste, 1 cube garlic, and a sprinkle of cayenne pepper
  • 1 lb boneless skinless chicken thighs (cut into 1 inch cubes) *I used a bit more and would recommend
  • 4 oz whole wheat spaghetti
  • 1 cup water
  • 1 zucchini spiralized **CUT strands into noodle-length pieces before cooking
  • 2-3 carrots spiralized **CUT strands into noodle-length pieces before cooking


  1. Stir together spicy peanut sauce ingredients: reduced sodium soy sauce, natural peanut butter, honey, sesame oil and chili garlic paste.
  2. Add chicken and toss in sauce.
  3. Add 4 oz whole wheat spaghetti (broken in half) on top, spreading them out across the IP.
  4. Pour water over noodles and make sure they are somewhat immersed in the liquid. Do not stir.
  5. Spiralize zucchini and carrots and cut strands so it isn't one long zoodle!
  6. Pressure cook for 4 minutes, then release the pressure immediately.
  7. Stir up noodles, then add spiralized zucchini and carrots. Let sit for a few minutes with the lid off. Recipe calls for putting the lid back on and let the Instant Pot sit for 5 minutes but I liked having the water evaporate a bit and the veggies still cooked in the hot liquid.
  8. Stir everything up and enjoy!

Can I meal prep these spicy peanut noodles? Yes!
  1. Prepare ingredients ahead– stir the sauce & chicken together up to 24 hours before cooking. Any longer than that and you’ll want to freeze the chicken & sauce. You can also pre-spiralize your zucchini and carrots. Store in the fridge for up to 4 days before cooking.
  2. Cook them ahead and enjoy leftovers through the week- these noodle bowls hold up surprisingly well and can be stored in the fridge for up to 4 days.

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