Instant Pot Peanut Chicken With Whole Grain Spaghetti is a Healthier Way to Get Your Noodle Fix

Instant Pot peanut chicken with whole-grain spaghetti is a modified version of Instant Pot's book.  Their recipe was adapted from Time.com  lol.

Instant Pot Recipe Booklet

When you buy an instant pot you get this little book with some starter recipes.  It's handy and a really good idea because we had very different expectations of what the instant pot would be like to use.  There's a lot more prep than we expected, but the recipes in the book have minimal prep time.  We made a few modifications here and there to make it a little healthier and more flavorful but it was pretty healthy as is.   This is a great recipe to make on Sunday and eat on all week to save money and eat healthier.

Modifications we Made

Like many of the recipes, we found this instant pot recipe to be a bit bland for our tastes as is.  We used whole wheat spaghetti noodles rather than high-glycemic refined wheat noodles as they recommend.  I would use more snap peas and carrots as ours came out mostly noodles.  For the crushed red pepper we used Mod's dried crushed red peppers.

Homemade Thai Chili Powder (พริกป่น)

We also found a lower-sodium teriyaki sauce.  We thought that they went better with the peanut theme that is typical of Thai cuisine and we would use a bit more than their recipe suggests.   We also used a Thai coconut broth to add more of a Thai flavor.  Use what you can find though as always, nothing has to be set in stone.  Other than that we didn't make many adjustments.  We just used a lot of condiments afterward because it was bland, as is, in our opinion of course.

Instant Pot Peanut Chicken Ingredients

Ingredients:

• ½ lb chicken breast cut into bite-sized pieces.
• 3 tablespoon cornstarch
• 2-3 teaspoon minced garlic
• 2 tablespoon lower sodium teriyaki sauce
• 1 teaspoon sesame oil, or healthy olive oil if you prefer
• 2 cups Thai coconut broth, or low sodium chicken or vegetable broth
• ¼ cup all-natural peanut butter
• ½ teaspoon crushed Thai pepper
• 4 c sugar snap peas
• ½ cup sliced scallions
• 1-2  cups sliced carrots
• 1 package (12 oz.) whole-grain spaghetti
• ¼ cup unsalted peanuts
• Lime wedges and fresh Thai, (bird's eye) peppers for garnish

Instructions:

1. In a large bowl, place half the teriyaki sauce, half the garlic, half the corn starch, and the red pepper and mix and cover the chicken pieces in the mixture.
2. Brown the coated chicken in a large wok or skillet with the sesame oil, or whatever oil you use on medium-high.
   

   Browned Chicken For Peanut Chicken

3. Stir in 1//2 cup of the broth and stir, scraping off anything stuck to the pan.
4.  Transfer this to the inner pot of the instant pot.
5.  Combine the rest of the broth, the peanut butter, the teriyaki sauce, and garlic in a bowl and pour over the chicken in the instant pot.
6.  Close and lock the lid of the Instant Pot, open the venting handle to venting setting, select slow cook and adjust the time to 1 hour 30 minutes.
7.   After the 1 hour, 30 minutes add in the carrots and turn on for another 30 minutes on slow cook.
8. Cook your noodles per instructions and drain.
9.  Stir in the noodles after the veggies are done cooking in.
10. Serve, garnished with Thai peppers, peanuts, and scallions.

Printable Recipe Below

Instant Pot Peanut Chicken and Whole Grain Noodles Pinterest Image

As always, we do our best to improve our Thai, or Thai inspired recipes to be as healthy as possible, without compromising too much flavor.   If you have concerns about any special dietary needs, when in doubt, check it out with an appropriate health care professional.

If you like this instant pot or noodle recipe you might also dig one of these.

Instant Pot Thai Whole Grain Coconut, Lemongrass and Lime Rice

Instant Pot Lemongrass Coconut Lime Chicken

Whatever You Have Instant Pot Panang Curry

Instant Pot Thai Coconut Soup, Tom Kha

If you love us, please, comment, rank and share our recipes on social media!  We also love to hear your thoughts, our readers have given us a lot of good ideas for changing the recipes we have made.   We are always striving to improve, of course, so we appreciate your perspective!   We are glad we bought this instant pot for the chilis, soups and rice.  A lot of the recipes are far from instant though so if you have tips for that, that is what we really want to be able to figure out pass along.