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
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.
Nutrition
More delicious Thai Peanut recipes!
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!
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.)
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.
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!
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!
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!
Denise says
My instant pot only slow Cook’s for 30 minutes and up. Did you set it for 30 and then quick release at 10?
Danielle Green says
You can just stop it at 10 minutes and won’t need to do a quick release. No pressure should be building during the slow cooker mode.
Lauren says
I made this last night and it was super yum! I did find that I had to cook the chicken for 17 minutes rather than 12 minutes to get it cooked all the way through. Also the chicken to noodle ratio was way overwhelmed by the chicken so next time I would definitely either cut down on the chicken or add more noodles- or just omit the chicken altogether and make the noodles with just veggies. The sauce is also missing a little something and I think it might just need some lime zest for a bit more of a bite? There wasn’t enough sauce either with just a cup so I added another half cup. Can’t wait to try this again with the tweaks
Lauren says
I made this last night and it was super yum! I did find that I had to cook the chicken for 17 minutes rather than 12 minutes to get it cooked all the way through. Also the chicken to noodle ratio was way overwhelmed by the chicken so next time I would definitely either cut down on the chicken or add more noodles- or just omit the chicken altogether and make the noodles with just veggies. The sauce is also missing a little something and I think it might just need some lime zest for a bit more of a bite? Can’t wait to try this again.
Lauren says
I made this last night and it was super yum! I did find that I had to cook the chicken for 17 minutes rather than 12 minutes to get it cooked all the way through. Also the chicken to noodle ratio was way overwhelmed by the chicken so next time I would definitely either cut down on the chicken or add more noodles- or just omit the chicken altogether and make the noodles with just veggies. The sauce is also missing a little something and I think it might just need some lime zest for a bit more of a bite? There wasn’t enough sauce either with just a cup so I added another half cup. Can’t wait to try this again with the tweaks
Lauren says
I made this last night and it was super yum! I did find that I had to cook the chicken for 17 minutes rather than 12 minutes to get it cooked all the way through. Also the chicken to noodle ratio was way overwhelmed by the chicken so next time I would definitely either cut down on the chicken or add more noodles- or just omit the chicken altogether and make the noodles with just veggies. The sauce is also missing a little something and I think it might just need some lime zest for a bit more of a bite? Can’t wait to try this again.
Christy says
I made this tonight without using the instant pot. I got scared off a little bit by some of the negative comments, but I had told my boyfriend I was making Thai peanut chicken and felt like I needed to follow through. So I decided that I would use your recipe but stir fry it in a pan with shredded chicken I already had in the fridge.
I hate to be that person who leaves a review on a recipe that they completely changed. But it didn’t feel right to enjoy this as much as I did without telling you. I kept all the ingredients the same and just cooked it by more traditional methods. We really loved it and will be having it again soon I’m sure! Thanks so much!
Danielle Green says
Haha, always happy to hear you enjoyed it, even if you changed it! ?
Kelly says
Hi just wondering other than rice noodles could you use a regular pasta noodle and if so how long would you cook that for?
Christy says
I made this tonight without using the instant pot. I got scared off a little bit by some of the negative comments, but I had told my boyfriend I was making Thai peanut chicken and felt like I needed to follow through. So I decided that I would use your recipe but stir fry it in a pan with shredded chicken I already had in the fridge.
I hate to be that person who leaves a review on a recipe that they completely changed. But it didn’t feel right to enjoy this as much as I did without telling you. I kept all the ingredients the same and just cooked it by more traditional methods. We really loved it and will be having it again soon I’m sure! Thanks so much!
Denise says
Are the nutritional counts available?
Danielle Green says
You can quickly get all the nutritional info by plugging it into My Fitness Pal!
Ingrid says
this has become one of my favorite go-to dinners! the rice noodles i use call for being soaked in warm water before adding to a dish…..once i did that, everything came out of the IP just perfect.
Ingrid says
this has become one of my favorite go-to dinners! the rice noodles i use call for being soaked in warm water before adding to a dish…..once i did that, everything came out of the IP just perfect.