Instant Pot Thai Peanut Noodles with Pork

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has similar texture and flavor but is lower in calories.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein option and is often less expensive.

In a large bowl, whisk together all of the sauce ingredients until smooth. Optionally, use a food processor or blender. Set aside.

Preheat the Instant Pot to on the highest sauté setting and add the oil when the display reads 'HOT.' Once the oil is heated through, add scallion whites, pork, and salt. Cook, stirring once or twice, until the meat is no longer pink on the outside.

Add garlic, ginger, and Thai chili flakes. Cook for just another minute, stirring constantly, until fragrant.

Add 1 cup chicken broth to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits to avoid a 'BURN' warning later. Then add the remaining broth.

Layer the next three ingredients: First, the spaghetti in a cross-hatch pattern, spread out as evenly as possible. Second, the julienned carrot, spreading in an even layer. Finally, the julienned bell pepper, spreading in an even layer.

Pour the peanut sauce over the top, evenly all around the pot. Use a spatula to press the noodles down into the liquid without stirring up the bottom. The noodles do not need to be fully submerged – the sauce will bubble and steam as it cooks.

Lock and seal the lid and cook on high for 6 minutes followed by a 5 minute natural pressure release. Manually release any remaining pressure before reopening the lid.

Stir to separate the noodles. Taste and adjust seasonings to your liking (salt, fish sauce, lime juice). Cover loosely for 10-15 minutes to let the sauce thicken and fully absorb.

Serve with optional toppings and ENJOY!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens