Pressure Cooker Thai Peanut Chicken & Noodles is the best 30 minute Pressure Cooker recipe you will make! Lean chicken breasts are cooked in a homemade spicy Thai peanut sauce and finished off with rice noodles and peas for an easy and healthy one-pot meal made in your Instant Pot.
Pressure Cooker Thai Peanut Chicken & Noodles
Pressure Cooker Thai Peanut Chicken & NoodlesI’m not going to lie, I am quite proud of this recipe! It is so good on so many levels. The idea came to me after using my Instant Pot for a bit realizing that the extra liquid was always boiling after cooking the meat. I put that together with the fact that rice noodles are cooked by letting them set in boiling water as opposed to how traditional noodles are boiled.
That resulted in this Pressure Cooker Thai Peanut Chicken & Noodles recipe where you cook the chicken in a thai peanut sauce, open your electric pressure cooker to add the noodles and peas and then cover it back up and leave it on the slow cooker mode.
Thai Peanut Pressure Cooker Recipe
The end result is the most tender and flavorful chicken with a rich Thai peanut sauce with just enough noodles for a healthy and semi low-carb recipe. The peanuts and peas are optional, but they add a nice crunch and color to the otherwise brown dish. This wholesome meal is something that you will not only feel good about eating, but you will keep coming back for more, because it tastes so good!
Healthy Chicken Pressure Cooker Recipe
While I love making simple roasts or chicken in my Instant Pot, it is fun and challenging for me to come up with complete one-pot meal. Whether I am cooking up Pressure Cooker Turkey Verde & Rice or this Pressure Cooker Thai Peanut Chicken & Noodles, the electric pressure cooker is hard to beat in the convenience it provides as well as the tender fall apart meat it produces!
Pressure Cooker Thai Peanut Chicken & Noodles
Pressure Cooker Thai Peanut Chicken & Noodles is the best Pressure Cooker recipe you will make! Lean chicken breasts are cooked in a homemade spicy Thai peanut sauce and finished off with rice noodles and peas for an easy and healthy one-pot meal made in your Instant Pot.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 1 c. Thai peanut sauce
- 3/4 c. chicken broth
- 5 oz. stir-fry rice noodles
- 1 c. sugar snap or snow peas
- optional garnishes - chopped peanuts, red pepper flakes, green onions & cilantro
Instructions
- Turn your electric pressure cooker to sauté and lightly sauté the peas for 1-2 until just slightly cooked. Remove peas and set aside. Turn off of sauté.
- Add the chicken, Thai peanut sauce and broth to the pot. Cook on high pressure for 12 minutes.
- Release the steam by turning the nozzle and remove the chicken from pot, leaving the sauce. To the sauce, add the noodles and ensure all of the dry noodles are submerged in sauce. Top with the peas and replace the cover as quickly as possible. Change the settings to slow cooker (normal), and cook for 10 minutes or until the noodles are soft but firm.
- Meanwhile, shred the chicken breasts and set aside.
- Remove the lid of the pressure cooker and give the noodles a good stir. Add the chicken back to the pot with the noodles and stir. Serve warm.
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Nutrition Information:
Yield: 5 Serving Size: 1 gramsAmount Per Serving: Calories: 494Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 1124mgCarbohydrates: 35gFiber: 4gSugar: 13gProtein: 51g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
More delicious Thai Peanut recipes!
Brittany says
I thought maybe the recipe had been updated based off the other reviews, so I made it as is. Unfortunately, the noodles did not cook according to the instructions. My noodles were completely submerged, but after 10 minutes on slow cooker setting, they were still very hard (also, my instant pot only does slow cooking in 30 min increments, so I thought the 10 min in the directions was odd). Since that didn’t work, I poured in more broth and cooked them at high pressure for 3 min, which gave a much better consistency (although not perfect). However, now there’s way too much sauce. If I make this again, i’ll just boil the noodles separate.
Julia says
Can I replace the chicken in this recipe with tofu? How would that affect cooking time?
Danielle Green says
I don’t cook tofu, so unfortunately I can’t advise on how to alter the recipe.
Amie says
Needs a SERIOUS update! Do not, I repeat, do not cook your noodles for TWENTY minutes. My first attempt at this ended in my pot being scorched twice even after nearly tripling the amount of liquid to prevent that. After the first 10 minutes, simply add the chicken back in, give it a good stir then keep on warm. I’m not sure who in their right mind would ever cook noodles for that long in an instant pot.
Danielle Green says
It doesn’t say to cook the noodle for 20 minutes anywhere? The instructions say to cook the noodles on the slow cooker function for 10 minutes.
R. A. says
Tl;dr, double the broth amount.
Same as the above comments, I think this recipe really does need at least another cup of broth – the noodles were almost raw they were so undercooked, and needed another 6 minutes cooking.. Which of course started to stick and burn to the bottom of the pot. Tastes pretty good otherwise.. If I made it again, I’d add less lime.. It was pretty zest forward. And personal preference, I’m definitely adding some sriracha to this when I dump the veggies back in next time!
Katie Lentz says
Delicious, but agree with others that the liquid needs to be doubled! Glad I read the comments and thanks for those suggestions. Overall, a great dish for a cold day.
Cait says
Unfortunately, this didn’t work for me in the instant pot, I used all the same portions, but I think one issue may have been that I made my own Thai peanut sauce because I couldn’t find any at the grocery store. Maybe a suggestion on a good bottle of sauce would be great, as there are so many different types and consistencies. It gave me a burn signal, then I removed everything, cleaned the pot, and then it burnt again… going to try to finish cooking in the oven and see how it goes!
Amanda says
Made this almost exactly as said but used 1lb of chicken instead of 1.5 and used bean sprouts as a topping instead of peas. I reduced the cook time by 2 minutes and used beef broth instead of chicken. I also added 2 cloves of minced garlic, two whites of green onion in the initial sauce mixture. This was so so good. I will 100% be making this again.
Sandy says
Love the flavor. Like others, I felt that I didn’t have enough sauce, and kept adding chicken broth to get the noodles submerged. So, I’ll definitely make it again, but I’ll double the sauce.
Jen says
Loved this!!! I read the comments so doubled the sauce and broth and it was perfect – I like it a little saucier. So easy and delicious, thank you!!
Billie says
How do I avoid burn?
Thank you.
Danielle Green says
If you have the proper amounts of liquid in the IP, it shouldn’t burn. Also be sure to scrape up and burnt on bits from sauteing the chicken before proceeding.
Timothy Johnson says
I added coconut milk – it was good
Dave Roscoe says
It would be great if there were some nutritional information and service size recommendations.
Rachel says
This was so good!!! The only changes I made were to do a five minute natural pressure release before releasing the pressure after I cooked the chicken so that it would shred more easily, and I also ended up using all of the peanut sauce (which is AMAZING and which I only used one teaspoon of red pepper flakes in because I like things on the mild side) because the noodles soaked up most of the sauce. (I wonder if the people who had issues with this recipe had 8 quart instant pots, or maybe they pressure cooked instead of slow cooking, because it turned out perfect!!! I will definitely make this again, I’ve pinned it to my Best of Instant Pot board.)
Danielle Green says
I’m so glad you loved it Rachel! It is one of my favorites. I appreciate you sharing it on Pinterest!
Charlene says
Followed the recipe exactly as stated. After the chicken was done in the IP there was little to no sauce to make the noodles. I suggest doubling the sauce
M says
I just made this recipe and unfortunately, it did not live up to my expectations. The idea is there and the process is great, but the addition of peanut butter into the sauce was a terrible idea and utterly ruined the dish. I have made many Thai dishes, and peanuts have only ever been used as a garnish. All in all, remove the peanut butter and the dish would be great.
Amy says
Followed this to a T, and all I can say is WOW. So good!
I was worried there wasn’t going to be enough sauce, but I trusted the process and it turned out great. The chopped peanuts and cilantro really do make the dish. Definitely give this one a shot!
Danielle Green says
So glad you enjoyed the recipe Amy!
A says
Recipe needs updating :/ 1 cup of the peanut sauce and 3/4 cup of chicken broth was definitely not enough. I’d recommend doubling the sauce recipe and the broth, cooking the chicken for 16 minutes on the poultry setting, then allowing the noodles to absorb some liquid. Rice noodles absorb liquid very fast and this definitely isn’t enough liquid for 5oz of rice noodles. Just a suggestion to those looking to make this. Definitely may require some extra steps.
With doing this, mine came out good.
Sheryl Travis says
Hi… I want to make this tonight, but couldn’t find noodles that were specifically called stir fry noodles… Even among the 15 or so kinds in the International section at my grocery store. Do you think I can substitute udon noodles?
Danielle Green says
Any rice noodle should work!
Kelly says
What if no rice noodle whatsoever could you use a regular spaghetti noodle?
Danielle Green says
A regular noodle will require actual boiling and much more cooking time. If anything, I would just serve it over some Minute Rice.
Cierra says
Is slow cooker mode the same as low pressure? I have a cuisine art pressure cooker that has high, low and warm
Danielle Green says
I don’t believe it is the same. Low pressure is actually cooking under pressure, whereas slow cooker is not. I would just turn it to warm and pop the lid on!