Instant Pot Peanut Chicken With Noodles
This Instant Pot Peanut Chicken with Noodles is better than takeout! The flavor of the peanut butter with the perfectly tender chicken is out of this world delicious! The next time you’re craving a unique meal, this chicken satay noodle bowl is it! From the first bite, you’re going to be hooked!
I don’t know about you, but I’m a fan of all things peanut butter. That creamy texture and simple flavor pair so well with just about anything. But when combined with chicken and noodles? it’s like they were meant to be!
Contents
What Is Instant Pot Thai Peanut Chicken?
It’s about to be your new favorite weeknight meal. It’s a simple and easy dinner recipe that you can cook in your Instant Pot that will have everyone loving every single bite.
It’s the flavor of Thai food with the texture of comfort food – and it’s bliss in every bite!
Ingredients to make Instant Pot Chicken Noodles with Peanut Butter:
- Chicken breast tenders
- Butter
- Chicken broth
- Minced garlic flakes
- Onion powder
- Sesame oil
- Soy sauce
- Frozen mixed veggies
- Crunchy peanut butter
- Spaghetti noodles
How to make Instant Pot Peanut Chicken With Noodles
Trust me when I say that this Chicken satay noodles recipe is so simple and easy, you’re going to love your Instant Pot even more!
Turn the instant pot to saute function.
When it is hot, add butter and chicken breast tenders.
Saute for 3 minutes on each side, or until the tenders start to brown.
Turn off the instant pot.
Add chicken broth and stir to deglaze.
Add sesame oil and soy sauce.
Add minced garlic and onion powder.
Add peanut butter and stir.
Break spaghetti noodles in half, or thirds if desired, and add them to the instant pot.
Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.
Add the mixed frozen veggies.
Place the lid on the instant pot and seal.
Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.
When the timer dings, use the quick-release valve to release pressure.
Remove the lid and give everything a good stir.
Store leftovers in an airtight container in the fridge after they have cooled.
Can you use fresh veggies instead of frozen?
The frozen veggies work really well because they just need to be heated up to be soft in texture. If you decide that you do want to use fresh veggies, just know that this recipe will likely have more of a crunchy texture because of it.
What can you use besides peanut butter?
If you’re not a fan of peanut butter and just want to leave it out, you totally can. You can also use almond butter or cashew butter instead, too. Any type of nut butter would actually work out just fine so choose what you’d like.
Instant Pot Peanut Chicken With Noodles
This simple Instant Pot recipe is so fast and easy to make!
Ingredients
- 1 ½ pound of chicken breast tenders
- 1 tablespoon of butter
- 1 ½ c of chicken broth
- 1 teaspoon of minced garlic flakes
- 1 teaspoon of onion powder
- 1 teaspoon of sesame oil
- 2 teaspoons of soy sauce
- 1 cup of frozen mixed veggies
- ½ c of crunchy peanut butter
- ½ c of crunchy peanut butter
- 8 ozs of spaghetti noodles
Instructions
Turn the instant pot to saute function.
When it is hot, add butter and chicken breast tenders.
Saute for 3 minutes on each side, or until the tenders start to brown.
Turn off the instant pot.
Add chicken broth and stir to deglaze.
Add sesame oil and soy sauce.
Add minced garlic and onion powder.
Add peanut butter and stir.
Break spaghetti noodles in half, or thirds if desired and add them to the instant pot.
Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.
Add the mixed frozen veggies.
Place the lid on the instant pot and seal.
Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.
When the timer dings, use the quick release valve to release pressure.
Remove the lid and give everything a good stir.
Store leftovers in an airtight container in the fridge after they have cooled.
