This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don’t have an Instant Pot! Video down below!
Healthy Instant Pot Thai Peanut Chicken and Noodles
Y’all know I love my peanut sauce (ie this stir fry and this chicken wrap meal) so this recipe was inevitable. I hadn’t had Thai food in a while so when I look a look in my fridge to see what I wanted to make for dinner, this pretty healthy thai peanut chicken and noodles recipe was a shoo-in. So how is this healthier than your usual thai peanut meals? Most store bought peanut sauces tend to have brown sugar, regular sugar, caramel colouring, and shelf life extender. This homemade peanut sauce cuts those out!
What You Need For This Healthy Instant Pot Thai Peanut Chicken and Noodles
This healthy thai peanut chicken and noodle recipe doesn’t require much. Most of the ingredients shown here is for the peanut sauce! If you want to mix it up, you can add some hot sauce to the peanut sauce.
- chicken breast
- rice noodles or noodles of your choice
- chicken stock (I use Better than Bouillon)
- peanut butter
- oyster sauce
- tamari or soy sauce
- rice vinegar
- lime
- peas
- garlic
So What’s An Instant Pot?
I have the Duo Plus 9 in 1 Instant Pot. The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win! If you want to learn more, here’s my What’s An Instant Pot post that also breaks down each model!
Tips for Making the Perfect Healthy Instant Pot Thai Peanut Chicken and Noodles
- You don’t have to use rice noodles, any quick cook noodles (stir fry noodles, ramen noodles, etc) will work!
- This Thai Peanut Chicken and Noodles is best to be eaten immediately due to the sauce. However, if you’re re-heating it, add a little bit of water to the pot and give it a quick stir to reheat it
- After cooking the chicken, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute
Healthy Instant Pot Thai Peanut Chicken and Noodles
Ingredients
- 1 cup peanut butter
- 2 tbsp rice vinegar
- 7 tbsp tamari or soy sauce
- 2 tbsp oyster sauce
- 1 lime juice
- 3 cloves garlic
- 2 cup chicken stock/broth (more if needed!)
- 3 chicken breast
- 400 grams rice stick noodles (in thick)
- 170 grams snow peas
- optional toppings: red chili flake, chopped peanuts
Instructions
Instant Pot Instructions
- In an Instant Pot, turn on sauté mode and put in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together.
- Place the chicken breast in the sauce and place the Instant Pot lid on. Seal it and set it to 12 minutes under pressure.
- After it's done cooking, quick release and leave the sauce in the Instant Pot and remove the chicken and set aside to shred.
- For the noodles and snow peas, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute. (Please read RECIPE NOTE! Make sure there's enough liquid to avoid the burn notice)
- After the noodles are cooked, add your chicken (now shredded) back in and mix it together. Top with some lime and optional: red chili flakes and chopped peanuts.
Non Instant Pot Instructions
- Cook your chicken via stove top or oven baked (400F at 25 mins), set it aside to cool a bit before shredding.
- Cook your noodles and peas (these rice noodles takes 6 minutes in boiling water so add the peas half way in).
- In a pot on medium heat, add in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together and let it simmer for a minute.
- Once everything is cooked, combine the sauce, noodles, peas, and shredded chicken. Serve immediately and top off with some lime and optional: red chili flakes and chopped peanuts.
Notes
- The size of your IP. Mine is 6 qt and the size of the pot plays a role. If your pot is bigger, then the liquid is not as deep so more likely to burn.
- Add more liquid if it does not look like it'll be enough to bring your IP up to pressure!
- I've re-tested the recipe a couple more times and have updated the liquid amount by 1 cup. It does not change the flavour and I have yet to have the sauce burn.
- What type of PB you are using: note that the sauce in the video is still quite liquidly after the first pressure cook. If your peanut butter is too thick, that's something to keep in mind as it'll make the sauce thicker and more likely to burn. Add extra broth or stock if your peanut sauce is too thick
- Lastly, the rice noodles Im using will literally cook once it's in boiling liquid. The results will not be the same if you use other noodles (ie pasta noodles)
Nutrition
Don’t forget to click the pin button down below to save this recipe for later!
Want to try another Instant Pot recipes? Check these recipes out
- Healthier Instant Pot Butter Chicken
- Healthy Instant Pot Lasagna Soup
- Easy Instant Pot Beef Stew
- Spicy Chicken and Rice, Inspired by Chipotle
- Healthy Greek Chicken and Rice Instant Pot Meal Prep + Video
Other places to connect with me
Instagram: @runcarmyrun @curiouslychasing @carmyshungry
Twitter: https://twitter.com/runcarmyrun
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Vlogs/Recipe Videos: Youtube
Janice - Salads for Lunch
March 16, 2018 at 12:26 pmLooks delicious Carmy! My kids love peanut butter and noodles, I bet they would love this dish. Yum yum!
Kay
July 27, 2018 at 12:23 pmI have the IP DUO 6 qt and I had the quadruple the amount of chicken broth I used (used 4 c) to get it to seal without burning the bottom.
Carmy
July 29, 2018 at 8:38 amThanks for letting me know! I wonder if we have different versions because I don’t think I’ve ever gotten a burn message on my IP!
Carmy
July 29, 2018 at 8:44 amDo you mind lettting me know what type of PB you’re using as well? I’m curious if the thickness of various PB is a factor in the liquid levels as well! Thanks!
Mindy
July 30, 2018 at 1:07 pmThat was so good. My husband ate it all up. I used 2.5 cups of chicken broth and organic peanut butter to make sure it was “liquid-y.” I also doubled the chili flakes to make it a bit spicier and my husband loved it.
Deborah
August 3, 2018 at 10:28 amReally good dinner. Thanks. I added extra garlic and a thai chili pepper
Dani
August 31, 2018 at 11:15 amThis was really good. I added sliced carrots and broccoli
Karen
January 30, 2019 at 4:20 amWhen you added sliced carrots and broccoli, did you have to alter cooking times or liquids?
Elle
February 22, 2019 at 8:10 pmI wish your IP recipes included the pressure release instructions. I seldom cook whole chicken breasts so I don’t know if they should be quick release or natural release.
I’ve experienced the same confusion with other IP recipes. It seem silly for me to have to go to another recipe book to find out how the pressure should be released.
It would really be helpful.
I have really enjoyed the recipes I’ve made from your site.
Thanks for this one. It smells wonderful.
Carmy
February 23, 2019 at 11:13 amHey Elle,
Thanks for pointing that out! This was one of my earlier IP recipes and I clearly forgot to write that the release method is quick release. I’ll be updating it.
Elle
February 23, 2019 at 1:53 pmI ended up doing 5 minutes natural then quick release.
The chicken was a bit dry. I think I’ll cut the time down a bit.
But the sauce was great after I added Sciracha sauce to spice it up.
Elle
February 22, 2019 at 8:14 pmOne more note.
You show Better than Bullion in the picture of ingredients but it’s not in the recipe.
I put a tsp into the satay sauce. As that’s how much I usually use.
Just sayin’
Carmy
February 23, 2019 at 11:12 amHi Elle,
For the Better than Boullion, I use the recommended amount on the container to make the amount of chicken stock/broth needed. The container states 1 tsp = 284ml of broth equivalents so it is up to you how much you want to add to make it.
Jen
March 21, 2019 at 5:55 pmWhen you want to cook the noodles and snow peas in the pot, do you mean cook them in the sauce with added water AFTER cooking the chicken or cook them BEFORE you’ve added the sauce & chicken? That part has me a bit confused.
Carmy
March 21, 2019 at 10:03 pmHi Jen, you add in the noodles and snow peas after you’ve removed the chicken so it’s just sauce in the IP. Hope that helps!