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April 19, 2018

Instant Pot Thai Chicken Noodles

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Instant Pot Thai Chicken Noodles–a true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell pepper give texture and color. A delicious and easy recipe to make any night of the week.

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Instant Pot Thai Chicken Noodles--a true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell peppers give texture and color. A delicious and easy recipe to make any night of the week.

Instant Pot Thai Chicken Noodles

I’ve been making this recipe in the slow cooker for years. I decided to give it a try in my trusty Instant Pot. I realized that it would be possible to make it a true one pot meal by cooking the chicken and noodles at the same time. I danced around the kitchen when I opened the pot, stirred and tried the noodles. They tasted sooooo good and it was such an easy recipe to make. I love the pop of lime and the crunch from the red bell peppers and peanuts. The peanut sauce is not overwhelming and the cilantro brings everything together. At my house we all loved these noodles!

A few notes about the ingredients:

Chicken: I used boneless, skinless chicken thighs that I cut into bite-size pieces (that way they cook at the same rate as the noodles). I buy my chicken thighs in a bag at Costco in the freezer section for about $2.00 per pound. You can also use chicken breasts for this recipe.

Better than Bouillon Chicken Base: I love this stuff! I use it in any recipe that calls for chicken broth. I combine 1 cup of water with 1 tsp of the chicken base. It works well because it comes in a small jar that you can keep if your fridge for months.

Soy sauce: You’ll definitely want to use a low sodium soy sauce or a tamari sauce for this recipe. Regular soy sauce will make the noodles too salty.

Pasta: I used whole wheat thin spaghetti noodles. You can use regular white spaghetti noodles if you’d like. I just prefer using whole wheat pasta when I can.

Lime juice: I used a quarter cup of fresh lime juice. This definitely gave the noodles a lime-y flavor…which I love. If you are unsure if you want that much lime flavor start with 2 Tbsp of lime juice and go from there.

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Instant Pot Pepper Noodles

Instant Pot Chicken Spaghetti

Slow Cooker Creamy Cajun Chicken Pasta

Instant Pot Thai Coconut Soup

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What Pressure Cooker Did You Use?

To make Instant Pot Thai Chicken Noodles I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Thai Chicken Noodles


★★★★★

4.4 from 17 reviews

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 4-6 servings 1x
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Description

A true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell peppers give texture and color. A delicious and easy recipe to make any night of the week.


Ingredients

Scale
  • 2 tsp canola or vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite size pieces
  • 3 garlic cloves, minced
  • 2 cups chicken broth (or 2 cups water and 2 tsp better than bouillon chicken base)
  • 1/4 cup low sodium soy sauce or tamari
  • 1/2 tsp crushed red pepper
  • 8 ounces whole wheat thin spaghetti noodles, uncooked
  • 1/4 cup fresh lime juice
  • 1/3 cup peanut butter
  • 1 red bell pepper, diced
  • 3/4 cup snipped cilantro
  • 1/2 cup peanuts, chopped

Instructions

  1. Turn your Instant Pot to the saute function. When the display says HOT add in the oil. Add in the chicken and saute for about 3 minutes. Add in garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pot. Add in the soy sauce and red pepper. Break the noodles in half and add them to the pot. The liquid should cover the noodles almost completely.
  2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When the time is up move the valve to venting.
  3. Open the pot and stir in the lime juice and peanut butter. There will be a bit of liquid in the pot but it will get absorbed fairly quickly. Stir in the bell pepper and cilantro.
  4. Scoop noodles into bowls and top each one with 2 Tbsp of peanuts and additional cilantro, if desired.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Chicken: I used boneless, skinless chicken thighs that I cut into bite-size pieces (that way they cook at the same rate as the noodles). I buy my chicken thighs in a bag at Costco in the freezer section for about $2.00 per pound. You can also use chicken breast for this recipe.

Better than Bouillon Chicken Base: I love this stuff! I use it in any recipe that calls for chicken broth. I combine 1 cup of water with 1 tsp of the chicken base. It works well because it comes in a small jar that you can keep if your fridge for months.

Soy sauce: You’ll definitely want to use a low sodium soy sauce or a tamari sauce for this recipe. Regular soy sauce will make the noodles too salty.

Pasta: I used whole wheat thin spaghetti noodles. You can use regular white spaghetti noodles if you’d like. I just prefer using whole wheat pasta when I can.

Lime juice: I used a quarter cup of fresh lime juice. This definitely gave the noodles a lime-y flavor…which I love. If you are unsure if you want that much lime flavor start with 2 Tbsp of lime juice and go from there.

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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63 Comments Filed Under: All Recipes, Chicken, Instant Pot, Pasta Tagged With: 0-2 hours, instant pot

Recommendations

Comments

  1. Sophia says

    January 24, 2022 at 6:05 pm

    I’ve lost track of the number of times I’ve made this. Love it so much! Thanks for sharing.

    ★★★★★

    Reply
    • Karen says

      January 24, 2022 at 9:22 pm

      You’re welcome! I am so glad to hear it!

      Reply
  2. Hilary Sigal says

    October 25, 2020 at 11:16 am

    Hi!! I am super new to the IP world. I also am not great at cooking. I wanted to try this because my family loves pad Thai (except me – I hate peanut butter!)

    I followed the recipe (I thought I did) and it came out super peanut buttery and also sooo much sauce. Seemed more like cream of pad Thai. What did I do wrong??

    Please help! I want to try again!

    Reply
  3. Wendy says

    October 15, 2020 at 3:30 am

    Made this for the first time tonight, and it was great. Just one thing….. Do you know how many Carbs & Calories are in this dish??? Anyone who is Diabetic needs to know the Carbs, and I need the Cals because I’m on a diet.

    Reply
    • Karen says

      October 19, 2020 at 7:33 pm

      I just updated the recipe with the nutrition info. Hope this helps!

      Reply
      • Wendy says

        October 20, 2020 at 7:17 pm

        Thank you so much Karen.

        ★★★★

        Reply
  4. Bob Nordland says

    April 16, 2020 at 11:27 am

    If I were to use a whole, cut up chicken (bone-in), how would I adjust the cooking time?

    Reply
    • Karen says

      April 18, 2020 at 4:32 pm

      You will need to cook the chicken first because it will take much longer than the pasta which only takes 3 minutes. This is how I would do it:
      Turn your Instant Pot to the saute function. When the display says HOT add in the oil. Add in the chicken and saute for about 3 minutes. Add in garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pot. Add in the soy sauce. Cover and make sure valve is sealed. Set the manual/pressure cook time to 12 minutes. Do a quick release. Add in the spaghetti and the red pepper. Pressure cook for 3 minutes then do a 10 minute natural pressure release. Follow the rest of the recipe as written.
      Hope this helps!

      Reply
  5. Vivian says

    January 2, 2020 at 7:52 pm

    My first time using Ninja pot. Easy recipe and turned out great. My husband liked it too. I will be making this again.
    Thank you for the recipe.

    Reply
    • Karen says

      January 3, 2020 at 10:38 am

      I’m so glad you enjoyed it Vivian! I hope you like your Ninja pot! Pressure cooking is a lot of fun 🙂

      Reply
  6. Karen Halstead says

    December 29, 2019 at 11:56 am

    This was great. How would I go about doubling the recipe? I have an 8 quart IP. Even with just my husband and I there wasn’t much in the way of leftovers. I used lemon juice instead of lime and it worked great. I have doubled other recipes for the IP, but I am not sure with the noodles and the broth if I need to do anything special besides just doubling the ingredients. Great recipe. Trying the Low Mien recipe this week.

    ★★★★★

    Reply
    • Karen says

      December 30, 2019 at 8:51 pm

      Hi Karen, I would double all the ingredients and keep the same cooking time or maybe even decrease cooking time by 1-2 minutes.

      Reply
  7. Megan O says

    November 3, 2019 at 2:13 pm

    Delish! Even my 3 and 4 year olds are eating it! Will definitely make again!

    ★★★★★

    Reply
    • Karen says

      November 4, 2019 at 1:14 pm

      Wow! They are some good 3 and 4 year olds!

      Reply
  8. Ashley says

    October 21, 2019 at 5:59 pm

    This was great!

    ★★★★

    Reply
    • Karen says

      October 21, 2019 at 6:59 pm

      Glad you liked it!

      Reply
  9. David says

    September 30, 2019 at 4:19 pm

    Wow, Karen–I made this recipe pretty much exactly as you instructed, and we loved it! I also love how fast this one comes up to pressure and cooks. Thank you for your excellent instructions and for sharing!

    ★★★★★

    Reply
    • Karen says

      September 30, 2019 at 7:53 pm

      Glad you liked it David!

      Reply
  10. Ellyn says

    July 9, 2019 at 9:36 pm

    Tuned out great! I 3x the recipe and it still tasted amazing. I used a frozen stir fry mix I had on hand instead of bell peppers (onions, red, green, and yellow bell peppers)…I liked the extra chunkiness of the pieces. Also added green onions…I felt like they would taste good and they did! Skipped the cilantro, didn’t have any fresh on hand, but didn’t miss it. Definitely will make again.

    ★★★★★

    Reply
    • Karen says

      July 10, 2019 at 12:39 pm

      Sounds tasty!!

      Reply
  11. Heather G says

    June 2, 2019 at 12:45 pm

    If I were to make this without chicken, maybe adding more veggies instead, are there any other adjustments you would suggest? I’m new to the instant pot world and figuring this out 😁

    Reply
    • Karen says

      June 3, 2019 at 10:20 am

      I would only use 1 3/4 cups of broth instead of the 2 cups.

      Reply
  12. Doc says

    May 31, 2019 at 9:43 pm

    Delicious, instructions were easy and dish was great. I added some OleK Sambal for a chili kick and used peanut stir fry sauce.

    ★★★★★

    Reply
    • Karen says

      June 1, 2019 at 1:03 pm

      Sounds great! I’m so glad you enjoyed it.

      Reply
  13. Justin K says

    May 1, 2019 at 9:28 pm

    We’ve made this twice this week! The second batch we made some tweaks… we substituted one cup of chicken broth for a cup of coconut milk, subbed a few big spoonfuls of chili paste the for the pepper flakes, and stirred in a good amount of baby spinach with the final ingredients. We also found a fettuccine rice noodle that cooks perfectly and makes this a great substitute for when we can’t make it to our favorite Thai place.

    ★★★★★

    Reply
    • Karen says

      May 4, 2019 at 9:37 pm

      Wow your version sounds wonderful!

      Reply
    • heather says

      June 15, 2019 at 4:44 pm

      sounds delish @Justin K. Which rice noodle brand did you use?

      Reply
    • Ellyn says

      July 9, 2019 at 9:37 pm

      Coconut milk sounds divine! Will definitely try that next time

      Reply
  14. Mary Mcmartin says

    April 21, 2019 at 7:51 pm

    Even using less sodium soy sauce this was too salty. Probably could use half the peanut butter. The flavor had an oddly bitter taste. I want to love it, but I don’t. 🙁

    ★★★

    Reply
  15. Elissa says

    April 15, 2019 at 11:15 am

    Hi Karen, I’d like to add this to our meal plan for next week, but was thinking about adding more veggies so I don’t have to make a side. What would you recommend? Can I just add some thinly sliced carrots, celery or other crisp veggies and if I did would I need to change the ratios at all? Thanks!

    Reply
    • Karen says

      April 15, 2019 at 11:48 am

      Yes I bet that would work nicely. No need to change the other parts of the recipe.

      Reply
      • Elissa Grindatto says

        April 23, 2019 at 8:57 pm

        This was amazing! I made it tonight and everyone loved it, yay! I added a bit more bell pepper and about a cup and a half of sugar snap peas. This will definitely be a regular at our house. Thanks for another great recipe Karen!

        Reply
        • Karen says

          April 24, 2019 at 9:36 am

          I love the idea of the snap peas!

          Reply
  16. Mary says

    March 15, 2019 at 3:31 pm

    Hi. Looks yummy! We have an 8qt UP. Would this work as is or should we amend it?

    Reply
    • Karen says

      March 15, 2019 at 4:30 pm

      Hi Mary, you can make it as is.

      Reply
  17. Betsy says

    March 7, 2019 at 7:30 pm

    Too much peanut butter!!!

    ★

    Reply
  18. Esther Hsu says

    March 6, 2019 at 5:38 pm

    Hi Karen,

    This looks delicious! Can’t wait to try it. Would this full recipe be possible to do in a 3 quart instant pot? I have made recipes in my 3 quart pot instead, where the poster used a 6 quart instant pot, without any issues. Could we do the same for your recipe here or would you recommend cutting it, cooking the noodles separately, etc. instead to account for capacity constraints?

    Thanks!

    Reply
    • Karen says

      March 7, 2019 at 9:14 pm

      with only 8 ounces of noodles I think it will fit just fine in the 3 quart. let me know!

      Reply
    • Chrissy Dutton says

      March 24, 2019 at 3:42 pm

      I love this easy, tasty meal. It also cooks pretty quickly so if you Do some prep the night before or before work, I can be ready really quickly after work. It’s a regular in our family rotation for the last several months.

      ★★★★★

      Reply
      • Karen says

        March 24, 2019 at 7:25 pm

        Glad you liked it! I love this one too 🙂

        Reply
  19. Tracy says

    January 23, 2019 at 12:49 pm

    Can I use Thai rice noodles?

    Reply
    • Karen says

      January 24, 2019 at 12:46 pm

      I am not familiar with the thai rice noodles. They may cook too quickly for a pressure cooker. How long do they take on the stove to cook?

      Reply
    • Crystal says

      January 30, 2019 at 8:57 pm

      Definitely not … Rice noodle cook by pouring boiling water over them and covering. The IP would destroy them.

      Reply
  20. Chrissy says

    January 2, 2019 at 7:45 pm

    This was so good that my picky eaters had seconds and thirds. Hubby requested it again today, though we just had it less than 2 weeks ago. I doubled it because I think the leftovers will heat up well, added the bell peppers in with the stuff at the beginning, and left the crushed red pepper for everyone to add to their liking. Very easy and yummy. Only takes about 30 mins to make including cooking. Will def make again! Thanks!

    ★★★★★

    Reply
  21. Alyssa says

    January 2, 2019 at 7:02 pm

    I made this for my boyfriend one night, and he’s asked for it again multiple times since. So tasty! My favourite instant pot recipe to make.

    ★★★★★

    Reply
  22. Alex says

    December 5, 2018 at 8:48 am

    This looks amazing! Can’t wait to try it…
    Can I use ramen noodles instead of spaghetti?

    Reply
    • Karen says

      December 6, 2018 at 5:48 pm

      I’d be nervous they would cook too quickly and get super mushy.

      Reply
      • Lynn Shipley says

        May 9, 2019 at 12:57 pm

        Can you use angel hair pasta?

        Reply
        • Karen says

          May 10, 2019 at 4:44 pm

          Yes but I might cut down on the pressure cook time by 1-2 minutes.

          Reply
  23. Marcia says

    September 20, 2018 at 9:12 am

    Loved this recipe! The lime juice gives it a nice fresh taste. I added a little sriracha as my family likes a little bit of heat. Super fast, very little effort and delicious taste. Thanks for another winner Karen!

    ★★★★★

    Reply
    • Karen says

      September 20, 2018 at 11:06 am

      Thanks Marcia! We really like this one too 🙂

      Reply
  24. Amanda says

    September 18, 2018 at 3:09 pm

    Thank you; we both very much enjoyed this recipe! It is so much like chicken satay which we both love! Definitely make sure to use both low sodium soy sauce & low sodium broth. I did use the broth but did not have low sodium soy and it was a bit salty but still amazing!

    ★★★★★

    Reply
  25. Jennifer says

    August 24, 2018 at 10:58 am

    Rave reviews from my picky daughter! Couldn’t wait to go back for seconds. Thanks for the wonderful recipe.

    Reply
    • Karen says

      August 24, 2018 at 2:25 pm

      Nice!!

      Reply
  26. Kate says

    August 13, 2018 at 6:18 pm

    The fish tasted fresh and flavorful but my husband and I both thought there was way too much peanut butter for our taste. I think we could have used half the amount called for. But we are new to instant pot and are going to keep trying your recipes!

    ★★★

    Reply
  27. Chris O'Malley says

    August 12, 2018 at 2:18 pm

    Hey Karen, About to give this recipe a try but have a couple questions. 1. You only cook for 3 minutes? REally?? and 2. You do not cook after adding the cilantro or peppers, etc? Thanks,

    Reply
    • Karen says

      August 13, 2018 at 12:35 pm

      Yes that’s right!!

      Reply
  28. Amy O says

    May 20, 2018 at 7:49 pm

    Can sunbutter be used instead of peanut butter? We have an allergy in our home.

    Reply
    • Karen says

      May 21, 2018 at 11:52 am

      I’m sure it could! I’m not familiar with the taste of that so I’m not sure how great it would taste.

      Reply
  29. Kat says

    April 19, 2018 at 11:48 am

    Can this be made as s gluten free recipe using Gluten free Soy and Gluten Free pasta?

    Reply
    • Karen says

      April 19, 2018 at 12:15 pm

      Hi Kat, I am sure that it could. I am not familiar with the gluten free pastas but if they cook similar to regular pasta (as far as time goes) then they should work. Let me know how it turns out.

      Reply
      • Debi says

        April 19, 2018 at 4:32 pm

        We only use gluten free noodles, usually brown rice , it took 3-4 minutes additional cooking time for the noodles to be al-dente .i don’t like mushy noodles, I have found this to be true on all pasta poked in the instant pot

        Reply
        • Karen says

          April 21, 2018 at 3:07 pm

          Okay this is good to know. Thank you.

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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