Instant Pot Spicy Thai Peanut Chicken Noodles
Instant Pot Spicy Thai Peanut Chicken Noodles is a delectable fusion of flavors that elevates your weeknight dinner into a culinary delight. This one-pot meal features tender chicken enveloped in a creamy, spicy peanut sauce paired with vibrant vegetables and noodles. Ready in just 30 minutes, this dish is perfect for impressing guests or enjoying a cozy night in. Whether served warm or as a chilled salad, it promises to satisfy your cravings and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- ¼ cup low-sodium soy sauce
- ½ cup creamy peanut butter
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp Sriracha sauce (adjust to taste)
- Juice of 1 lime
Instructions
- Chop chicken into bite-sized pieces and slice the red bell pepper.
- In Instant Pot on 'Sauté' mode, heat oil and add garlic and ginger. Cook until fragrant, then add chicken and cook until no longer pink.
- Stir in bell pepper, soy sauce, coconut milk, and peanut butter until well combined.
- Seal the lid and cook on high pressure for 5 minutes.
- Quick-release steam carefully, stir in lime juice and Sriracha to taste.
- Garnish with chopped peanuts or cilantro if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Add extra vegetables like snap peas or carrots for more color and nutrition. Store leftovers in an airtight container for up to three days; reheat with a splash of water for moisture.