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Instant Pot Peanut Noodle Bowls with Frozen Veg

Serves 4About 4 large bowlsMade 0 times
Instant PotOne PotPastaSelf-Contained

Distinct peanut-sesame-ish flavor, minimal prep, and a reliable no-stir noodle layering method.

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Ingredients

Settings

  • Pressure: High Pressure
  • Time: 4 minutes
  • Release: Quick release

Flavor Notes

  • 1/2 cup soy sauce: bold and savory
  • 2 tbsp sriracha: mild-medium heat
  • 4 tbsp sriracha: fairly spicy
  • 1 tbsp sugar: rounds out flavor, more takeout-style

Into the Pot

  1. Water first. Add 4 cups water.
  2. Add spaghetti. Crisscross broken spaghetti over water.
  3. Add vegetables. Put frozen vegetables on top.
  4. Add optional protein. Add canned chicken before cooking, if using.
  5. Do not stir. Keeping layers intact helps avoid burn and clumps.

Cook + Finish

  1. Pressure cook. High Pressure for 4 minutes, then quick release.
  2. Stir in sauce. Add peanut butter, soy sauce, sriracha, and optional sugar.
  3. Mix thoroughly. Stir until peanut butter melts into a glossy sauce.
  4. Adjust texture. Too thick: add hot water a few tbsp at a time. Too loose: rest 2 to 3 minutes.
  5. Serve when saucy. The noodles keep absorbing sauce after cooking.

Best frozen vegetables: broccoli, stir-fry blend, or edamame plus broccoli.

Optional proteins: canned chicken before or after cook; shelf-stable tofu or frozen cooked chicken strips after cook.

Main risk: noodle burning/clumping. Always add water first and do not stir before pressure cooking.