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Instant Pot Thai Noodles

Instant Pot Thai Noodles: The Perfect Meal for Busy Weeknights

Craving Thai food but short on time? Look no further than this Instant Pot Thai Noodles recipe. Packed with colorful bell peppers, carrots, and a homemade peanut sauce, this dish is not only vibrant but also incredibly flavorful. It’s comfort food that the whole family will love, ready in a snap for those busy nights.


Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used as a substitute for vegetable broth if you’re not aiming for a vegetarian dish.

What type of noodles should I use?

Spaghetti noodles are recommended, but you can also use brown rice noodles or ramen noodles for variation.

Can I add protein to this dish?

Absolutely! Feel free to add some juicy chicken or tofu for extra protein.

Tips and Tricks

  1. High Pressure: Make sure your Instant Pot is set to high pressure for optimal cooking.
  2. Quick Release vs Natural Release: Use the quick release method to release the remaining pressure for a shorter cooking time.
  3. Sesame Oil: Don’t skip the sesame oil; it adds a unique umami flavor to the dish.


  • Spicy Peanut Noodles: Add some sriracha sauce or red pepper flakes for a spicy kick.
  • Coconut Thai Noodles: Replace some of the broth with coconut milk for a creamier texture.
  • Veggie Swap: Feel free to add snow peas or snap peas for added crunch.

Where to Serve

This dish is perfect for a busy weeknight dinner, potlucks, or even as a special meal for date night.


Store any leftovers in an airtight container and refrigerate. The dish will keep well for up to 3 days.

Common Problems and How to Avoid Them

  1. Burn Notice: To avoid the dreaded “burn” notice, make sure to add extra liquid and stir well before pressure cooking.
  2. Soggy Noodles: Make sure to quick release the pressure valve to prevent the noodles from getting too soft.
  3. Clumpy Sauce: For a smooth sauce, mix all sauce ingredients well before adding them to the pot.

Tips for Making This Recipe with Kids

  1. Safe Chopping: Let the kids chop the softer veggies like bell peppers under supervision.
  2. Mixing the Sauce: Kids will have fun whisking together the peanut butter, soy sauce, and brown sugar for the homemade sauce.
  3. Topping Time: Allow the kids to sprinkle sesame seeds and chopped peanuts on top of the noodles for a fun finishing touch.

Topping Options

  • Lime Wedges: A squeeze of lime juice adds a zesty flavor.
  • Cilantro: Freshly chopped cilantro brings a burst of freshness.
  • Almond Butter: For a nut-free option, use almond butter instead of peanut butter.

Why This Recipe Works

  1. Efficiency: The great thing about using an electric pressure cooker is that it significantly cuts down the cook time.
  2. Versatility: The recipe allows for various types of pasta and additional ingredients, making it customizable to suit your taste.
  3. Flavor Depth: The homemade peanut sauce, combined with ginger, garlic, and sesame oil, creates a rich and complex flavor profile.

So, the next time you’re in the mood for some Thai restaurant-quality noodles but want to stay in, give this Instant Pot Thai Noodles recipe a try. It’s sure to become a new favorite!

Here are some more amazing Instant Pot Recipes For You To Try

Instant Pot Thai Noodles
Yield: 4 servings

Instant Pot Thai Noodles

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Whip up a Thai feast at home with this Instant Pot Thai Noodles recipe, packed with colorful veggies and a mouthwatering homemade peanut sauce. It's the perfect quick and flavorful meal for busy weeknights or whenever you're craving comfort food with a twist.


  • 1 green bell pepper Julienne style
  • 1 red bell pepper Julienne style
  • 1 large carrot Julienne style
  • 2 green onions chopped
  • 1 cup of purple cabbage chopped
  • 1 tablespoon of minced garlic
  • 1 teaspoon of ginger powder
  • 1 tablespoon of sesame oil
  • 8 oz of spaghetti noodles
  • 6 cups of vegetable broth
  • 1 teaspoon of olive oil
  • Sauce:
  • 1/4 cup of peanut butter
  • 1 tablespoon white vinegar
  • 1 tablespoon of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of sweet chili sauce
  • Toppings:
  • 1/4 cup of peanuts chopped and halved
  • 1/4 cup of chopped cilantro
  • 1 tablespoon sesame seeds


  1. Set the instant pot to sauté and add the sesame oil. 
  2. Add the vegetables and sauté for 10 minutes. Add the garlic and ginger. Remove and set aside 
  3. Add a splash of broth to the instant pot and deglaze the liner. 
  4. At the remaining broth and spaghetti noodles. Break noodles in half and crisscross them. 
  5. Set the instant pot to pressure cook for 4 minutes. This will prepare the noodles al dente.
  6. While the noodles are cooking, add to a mixing bowl the sauce ingredients. Whisk together 
  7. Drain the noodles.
  8. Add the olive oil to the instant pot and set it to sauté. 
  9. Toss the noodles and vegetables on sauté for 3 minutes. 
  10. Mix in the sauce and serve topped with cilantro, peanuts, and sesame seeds for garnish. 

Nutrition Information



Serving Size


Amount Per Serving Calories 372Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 1352mgCarbohydrates 43gFiber 5gSugar 15gProtein 12g

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