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Home » Recipes » Instant Pot

Instant Pot Thai Peanut Noodles

Published: Jan 5, 2019 | Updated: Jun 12, 2025 | Author: Neena Panicker

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Bowl of noodles with chicken and vegetables with the text "Instant Pot Thai noodles with chicken"
Bowl of noodles with chicken and vegetables with the text "Instant Pot Thai recipe quick and easy peanut noodles"
Instant Pot Thai Peanut Noodles in black bowl garnished with cilantro - Paint the Kitchen Red
Instant Pot Thai Peanut Noodles Pinterest - noodles in black bowl garnished with cilantro - Paint the Kitchen Red

In this flavorful Instant Pot Thai Peanut Noodles recipe, plain spaghetti is elevated to the next level with a homemade, vibrant Thai peanut sauce.  This recipe for Thai Noodles in Peanut Sauce can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.

Instant Pot Thai Peanut Noodles in black bowl garnished with cilantro - Paint the Kitchen Red

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Step by Step Instructions
  5. Recipe Card – Printable
  6. Related Recipes and Guides

Introduction

This Instant Pot Thai noodles recipe is my take on a Thai restaurant favorite of pad thai. Rice wine vinegar, brown sugar, and chili garlic sauce gives the Thai peanut sauce its delicious tangy, sweet, spicy flavor.   

When I prepare this recipe on the stovetop, I make it with rice noodles or chow mein noodles.  However, pressure cooking those kinds of noodles in the Instant Pot would turn them to a gelatinous mush, so I substitute spaghetti.  

The spaghetti holds up to pressure cooking with the peanut sauce and still has a chewy consistency.  I love to serve these noodles as a main dish but I also like to serve them as an accompaniment to my Instant Pot Thai Grilled Chicken (Gai Yang) or other grilled dishes.  In that case, I omit the chicken and just use veggies.

Of course you could make this recipe on the stovetop, but I love the convenience of cooking the noodles and sauce together.  Less mess, and there’s no need to watch over it.  Just add the ingredients and walk away!

If you enjoy Thai food, you’ll love my spicier recipes like Instant Pot Red Curry, Instant Pot Green Curry, or Instant Pot Yellow Curry. For milder dishes, try Instant Pot Panang Curry, Instant Pot Massaman Curry or Instant Pot Thai coconut soup. White Instant Pot jasmine rice or my brown Jasmine rice Instant Pot recipe is a perfect side dish.

[Read: Instant Pot Pot-in-Pot Cooking Method to learn how to cook rice and curry together!]

Tips and Substitutions


Lime juice

The Thai peanut sauce has a bold tangy flavor that my family loves.  If you’re not a big fan of tangy flavors, I would suggest that you add half the quantity of lime juice before cooking and add more at the end, to taste. Substitute tamarind paste for lime juice for a more authentic pad thai flavor.


Make it vegetarian

To make this dish vegetarian, you can omit the chicken and add some extra veggies.  Substitute fish sauce with soy sauce.  No other changes are needed to the recipe.


Rice wine vinegar

Rice wine vinegar is also called rice vinegar.


Fish Sauce

I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon.  But it is more expensive than other fish sauce brands.  Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.

There’s no substitute for fish sauce.  It adds that depth of flavor, the umami, to dishes.  I’ve had vegetarian readers recommend the Fysh brand of sauce.  But I haven’t tried it.  You may need to add a little extra.

Soy sauce is also a substitute for fish sauce, but there is a flavor difference.

Spaghetti

The spaghetti I use for this recipe is Barilla Spaghetti No. 5 which is a medium thickness.  Its stove top cook time is 9 minutes.  If the cook time listed on your package is different, you may need to change the pressure cook time.

Spaghetti tends to clump together when cooked in the Instant Pot.  You can reduce the clumping drastically by spreading out and layering the dry spaghetti in a criss-cross pattern.  If there are still clumps when pressure cooking is completed, stir the spaghetti and separate the clumps using a fork.


Liquid

You may find that there’s extra liquid when you open the Instant Pot.  Just allow the Instant Pot Thai Peanut noodles to rest for a few minutes and they should thicken up nicely.


Chili Garlic Sauce

I like to use the Huy Fong brand of chili garlic sauce.  It has a tangy, garlicky flavor that I love.  You could substitute sriracha sauce or sambal oelek, but they don’t have the same garlic flavor so you may need to add some garlic.


Toppings

I add chopped peanuts, green onions, and bean sprouts as a garnish for these Thai peanut noodles.


If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • General Instant Pot Instructions for Beginners
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Thai Peanut Noodles Ingredients

Instant Pot Thai Peanut Noodles Ingredients- broth, chicken, green onions, chili garlic, brown sugar, vegetables, lime juice, cilantro, fish sauce, spaghetti, peanut butter, ginger, rice wine vinegar - Paint the Kitchen Red
  • Broth
  • Chicken
  • Green onions (white parts)
  • Chili garlic sauce
  • Brown sugar
  • Vegetables
  • LIme juice
  • Cilantro
  • Fish sauce
  • Spaghetti
  • Green onion (green parts)
  • Peanut butter
  • Ginger
  • Rice wine vinegar

How to Make Thai Peanut Noodles in the Instant Pot (Step by Step Instructions)

  1. Make sauce
  2. Turn on Saute mode
  3. Saute vegetables
  4. Saute chicken and add broth
  5. Add noodles
  6. Pressure cook
  7. Quick release pressure
  8. Add reserved vegetables and garnish

Make Sauce

Instant Pot Thai Peanut Noodles Instructions 1 collage - sauce ingredients in bowl, stirred - Paint the Kitchen Red
  • In a medium bowl, combine rice vinegar, chili garlic sauce, brown sugar, lime juice, fish sauce, and peanut butter.
  • Stir with a whisk until well blended.

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute vegetables

Instant Pot Thai Peanut Noodles Instructions 2 collage - oil, vegetables sauteed, vegetables removed - Paint the Kitchen Red
  • Once the Instant Pot has pre-heated, add oil to the inner pot and allow it to heat up.
  • Add bell peppers and carrots or any vegetables of your choosing.
  • Saute for a couple of minutes, until tender-crisp.  Remove with a slotted spoon and set aside

Saute chicken and add broth

Instant Pot Thai Peanut Noodles Instructions 3 collage - chicken uncooked, chicken sauteed, broth added - Paint the Kitchen Red
  • Saute ginger, green onions (white parts only), and chicken until chicken is no longer pink, about a minute. *
  • Press ‘Cancel’ to turn Instant Pot off.
  • Deglaze with a couple of tablespoons of broth if there’s anything stuck to the bottom.
  • Stir in remaining broth and reserved peanut sauce.

* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on once cooled.   Add a tablespoon of broth to deglaze the inner pot if you find that the ingredients are browning too quickly.

Add noodles

Instant Pot Thai Peanut Noodles Instructions 4 collage - spaghetti being added in criss cross pattern - Paint the Kitchen Red
  • Break the angel hair pasta strands in half.
  • Add the noodles in 4 batches, alternating the rows in a criss-cross pattern.
  • Push down with a spatula after each addition.

Instant Pot Duo Pressure Cook 6 minutes

Instant Pot Duo Manual mode 6 minutes collage - close lid, press manual, press - or +, display shows 6 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in ‘Sealing’ position
  • Press Manual (or Pressure Cook) and ‘+’ or ‘-‘ until the display reads ‘6‘ (6 minutes).

Instant Pot Ultra Pressure Cook 6 minutes

Instant Pot Ultra pressure cook 6 minutes collage - open lid, select pressure cook and set time to 00:06, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 6 minutes (00:06).
  • Press Start.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

✏️ Pro Tip for Releasing Pressure in Small Bursts

  • For some foods such as noodles, I find it helpful to release the steam in small bursts: less than 1-second intervals.  Once the steam coming out is less forceful, release the remaining pressure in a steady stream. Read more about the different pressure release methods.

Add vegetables

Instant Pot Thai Peanut Noodles Instructions 5 collage - cooked noodles, added veggies, stirred - Paint the Kitchen Red
  • Stir the Instant Pot Thai peanut noodles and if there are any strands of spaghetti stuck together, use a fork to separate the strands.
  • Add back the reserved sauteed vegetables, cilantro and green onion stalks.
  • Stir to combine.
  • If you find the noodles to be too liquidy, allow them to rest for 3 to 5 minutes, and they will absorb the extra liquid.
Instant Pot Thai Peanut Noodles in black bowl garnished with cilantro - Paint the Kitchen Red

Instant Pot Thai Peanut Noodles

Instant Pot Thai Peanut noodles is my take on a Thai restaurant favorite. In this flavorful dish, plain spaghetti is elevated to a different level with a vibrant peanut sauce. Rice wine vinegar, brown sugar, and chili garlic sauce give the dish its distinct tangy, sweet, spicy flavor.  This dish can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.
4.86 from 27 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 370
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Medium Bowl
  • Whisk
  • Slotted Spoon

Ingredients
  

  • 2 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon lime juice or tamarind paste, to taste
  • 2 tablespoon brown sugar
  • 2 tablespoon fish sauce
  • ¼ cup peanut butter (creamy)
  • 1 tablespoon vegetable oil
  • ½ cup bell peppers julienned
  • ½ cup carrots julienned
  • 1 tablespoon ginger minced
  • 4 green onions sliced (white and green parts separated)
  • 2 ¼ cups low sodium chicken broth
  • 1 cup boneless skinless chicken thighs (approximately 8 oz.) cut into strips
  • 8 oz. dry spaghetti (226 grams) – strands broken in half
  • 2 tablespoon cilantro finely chopped

Instructions
 

  • In a medium bowl, combine rice wine vinegar, chili garlic sauce, lime juice, brown sugar, fish sauce, and peanut butter.
  • Stir with a whisk until well blended and set aside.
  • Select the Saute function and pre-heat the Instant Pot.
  • Add oil to the inner pot and saute the bell peppers and carrots until tender-crisp. Remove with a slotted spoon and set aside.
  • Saute ginger, green onions (white parts only), and chicken until chicken is no longer pink, about a minute. Add more oil as needed.
  • Press Cancel to turn Instant Pot off.
  • Deglaze with a couple of tablespoons of broth and scrape any brown bits stuck to the bottom of the inner pot.
  • Stir in remaining broth and the reserved peanut sauce.
  • Divide spaghetti into three batches. Add spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti into the broth, spreading it out vertically. Add the next one-third of spaghetti, spreading out horizontally. Add the final layer, spreading out vertically. (see blog post for step by step photos).
  • Using a spatula, push down on spaghetti until submerged in the broth.
  • Close the lid and pressure cook on High Pressure for 6 minutes.
  • Do a quick release in bursts: release pressure a little at a time until the steam is less forceful and then release any remaining pressure. [Read More: The Different Pressure Release Methods]
  • Press Cancel, open the lid and stir the noodles. If there are any strands of noodles stuck together, use a fork to separate the strands.
  • Add in the reserved sauteed vegetables, cilantro, and green onion stalks.
  • Stir to combine. *

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • * If you find the noodles to be too liquidy, allow them to rest for 3 to 5 minutes, and they will absorb the extra liquid.

Nutrition

Serving: 1 serving | Calories: 370 kcal | Carbohydrates: 59 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 512 mg | Potassium: 179 mg | Fiber: 6 g | Sugar: 11 g
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken, pasta
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I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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Comments

  1. Vivian says

    March 18, 2020 at 9:15 am

    I’m a novice instant pot cook. I would prefer to make this with whole wheat pasta. I didn’t understand your response to another person who asked this question. Would I cook the whole wheat pasta longer than regular? If so how much longer would you recommend for 8 ounces?
    Thanks

    Reply
    • Paint the Kitchen Red says

      March 20, 2020 at 11:48 am

      Vivian, what I meant to say is that it would depend on how long your box says to cook the whole wheat noodles. If it’s 9 or 10 minutes, you wouldn’t need to change the cooking time. If it’s different, you would take the box recommended cook time, divide by 2 and add 1. Round up. Hope that helps.

      Reply
  2. Anita says

    January 18, 2020 at 1:21 pm

    I got an Instant Pot for Christmas and really want to try this recipe. We are working on lowering our carb intake, so I really want to use zoodles in place of the pasta. Will I need to change the amount of broth?

    Reply
    • Paint the Kitchen Red says

      January 18, 2020 at 5:38 pm

      I wouldn’t pressure cook the zoodles – they’ll disintegrate! I would make the recipe in saute mode in the Instant or on the stovetop, and include little to no broth.

      Reply
  3. Kate Green says

    January 16, 2020 at 11:37 am

    5 stars
    Wonderful! The first recipe I have tried in the instant pot.

    Reply
    • Paint the Kitchen Red says

      January 16, 2020 at 9:50 pm

      A great first recipe to try out. Welcome!

      Reply
  4. Jeanne Allen says

    January 12, 2020 at 6:51 pm

    5 stars
    This got thumbs up from everyone in our family. Flavors are nicely balanced.

    Reply
    • Paint the Kitchen Red says

      January 13, 2020 at 8:53 am

      Thanks Jeanne – so kind of you to take the time to comment and rate the recipe 🙂

      Reply
  5. Susan says

    June 20, 2019 at 11:45 am

    If I double the recipe, do the cooking times (pressure time) remain the same?

    Reply
    • Paint the Kitchen Red says

      June 24, 2019 at 6:06 am

      Susan, yes you would leave the cooking time the same. Enjoy!

      Reply
  6. Johanna says

    June 17, 2019 at 9:10 pm

    5 stars
    My husband and I made this tonight and it was terrific. Followed the recipe to a T and it turned out wonderful (I may have added a little more chili sauce because I like things spicy). I doubled the recipe so we can eat it all week! I will definitely make again!

    Reply
    • Paint the Kitchen Red says

      June 17, 2019 at 9:18 pm

      Johanna, I don’t think I’ve doubled the recipe before, so thanks for sharing that 🙂 Glad to hear you both liked it!

      Reply
    • Vivien says

      November 23, 2019 at 1:55 pm

      When you doubled the recipe did you still cook for the same amount of time?

      Reply
      • Paint the Kitchen Red says

        November 23, 2019 at 2:20 pm

        Hi Vivien – not sure if she’ll see your question so I thought I’d answer for her 🙂 Yes, you should be able to keep the cook time the same.

        Reply
  7. Jen says

    April 21, 2019 at 10:58 pm

    5 stars
    We loved this! Doubled the recipe for my big eaters – it fit just fine in my 6 qt Instant Pot and we had plenty for my three teenagers. Because I added extra chicken, I sauteed it in another pan since the IP doesn’t have much surface area, then added the cooked chicken to the Instant Pot and proceeded as the recipe called for. Will definitely make this again.

    Reply
    • Jen says

      April 21, 2019 at 10:59 pm

      Oh! And I used boneless chicken thighs because that is our preference and what i had on hand. No changes needed!

      Reply
  8. Geno says

    April 02, 2019 at 7:45 pm

    5 stars
    This is the 1st recipe I made from this site. Delicious, full of flavor and super easy to make. I doubled the recipe and it fed 6 (3 kids, 3 adults… and we’re not huge eaters). This is better than what you’ll get in a restaurant AND you can add more of your own personal favorite veggies to it. This recipe will be a regular for my family.

    Reply
    • Paint the Kitchen Red says

      April 03, 2019 at 1:24 pm

      Thanks Geno! I’m really happy to hear you enjoyed the recipe – I love how easy it is too 🙂

      Reply
  9. Veronica McMahon says

    March 15, 2019 at 5:12 pm

    5 stars
    I have made this four times in the last month! It is now one of my favorite meals to make. I use my 8 Qt Instant Pot. I double the recipe, except triple the sauce, as I love lots of sauce. This way, you use the whole package of noodles and broth.

    Reply
    • Paint the Kitchen Red says

      March 18, 2019 at 5:08 pm

      What a great comment, Veronica! Thank you for taking the time. I’m glad you like the recipe and thanks for sharing your modifications.

      Reply
  10. Miranda says

    February 27, 2019 at 4:31 pm

    5 stars
    This my first recipe in my new instant pot and it came out great! I was craving Thai and looking for something with a spicy peanut sauce and plenty of veggies. I ended up making a lot of substitutions because I did not have all of the ingredients in my home but still turned out perfect.

    I ended up using crunchy peanut butter because it was all I had and i thought it added a very nice texture!

    Reply
    • Paint the Kitchen Red says

      February 28, 2019 at 9:05 am

      Miranda, I’m so glad you liked the recipe. I can see how crunch peanut butter would work because some Thai noodle dishes do have chopped peanuts.

      Reply
  11. Lisa says

    February 11, 2019 at 3:43 pm

    Could I make this with whole Wheat noodles?

    Reply
    • Paint the Kitchen Red says

      February 12, 2019 at 11:17 am

      I’ve never tried it but you’ll need to change the cooking time: divide the box cooking time by 2 and add 1 minute. Good luck and let me know how it goes!

      Reply
  12. Tina says

    February 05, 2019 at 8:04 pm

    4 stars
    My husband and I loved this! I threw some snow peas in as well. Good stuff! Perfect amount of spiciness, too. We ate the whole pot between the 2 of us. 🙊

    Reply
  13. Sombra says

    January 30, 2019 at 2:02 am

    5 stars
    Ahhhh-mazinggg!!! Followed the recipe exactly and my family couldn’t stop raving about it! I love the step by step guide and made it in my Ninja Foodi. Thanks so much for all the time and effort in making dinner nights so much easier!

    Reply
    • Paint the Kitchen Red says

      January 31, 2019 at 2:27 pm

      Thank you for the kind words, Sombra! It’s my pleasure to share recipes that people enjoy making for their families!

      Reply
  14. Diane Wimmer says

    January 26, 2019 at 9:08 am

    5 stars
    Made this last night….I am lucky to have a huge Asian Market about 15 minutes away….so finding ingredients is a breeze. Great recipe….very easy….definitely on my repeat list.

    Reply
    • Paint the Kitchen Red says

      January 27, 2019 at 2:17 pm

      Awesome, Diane! I love the quickness of the recipe too!

      Reply
  15. carol says

    January 25, 2019 at 4:56 pm

    4 stars
    My husband and I loved it. My one concern it was a bit on the dry side. Any ideas?

    Reply
    • Paint the Kitchen Red says

      January 27, 2019 at 2:26 pm

      Carol, sounds like you may need some more liquid next time. It could be due to various reasons, including type of ingredients, evaporation, etc. But I would try to add another 2 tablespoons of liquid when you’re cooking. I find that even if there’s extra liquid after pressure cooking, it gets absorbed by the pasta as it sits. Thanks for your question.

      Reply
  16. Larry and Els Williams says

    January 22, 2019 at 5:59 pm

    5 stars
    Delicious but not 4 servings but TWO. Also I added way more chicken strips than 1 cup. Next time I will double the recipe. Yum Yum

    Reply
    • Paint the Kitchen Red says

      January 22, 2019 at 6:12 pm

      Hi Larry and Els – sorry about the serving size! I guess if you’re eating it as a main dish, it might not go too far. Thanks for the feedback!

      Reply
  17. Ben says

    January 08, 2019 at 9:07 pm

    5 stars
    Fantastic !
    New “go to” !!
    I find your recipes awesome, and easy to make for a cooking novice!
    Hopefully I can double ingredients without an issue and make the whole box of spaghetti

    Reply
    • Paint the Kitchen Red says

      January 09, 2019 at 12:06 pm

      Ben, I think you should be good. If you wanted to play it safe, you could add some extra liquid and it will probably get absorbed while it’s resting. Thanks for your kind comment!

      Reply
  18. John says

    January 07, 2019 at 6:59 pm

    5 stars
    Made this last night. Once I figured out what 1 cup of chicken equates to, more or less, it was really easy. Really delicious and the kids liked it too. (My 5-year-old protested and refused to try it at first. But once he did he like it).

    Reply
    • Paint the Kitchen Red says

      January 07, 2019 at 8:21 pm

      Haha, sorry John! I will make a note in the recipe and add the weight 🙂 Thank you for commenting and rating the recipe – that gives others good information if they’re unsure about the recipe!

      Reply
  19. Tom Brenholts says

    January 06, 2019 at 5:25 pm

    5 stars
    Made this tonight, it was excellent. I used a pound of chicken, half a green pepper, half a red pepper, and a couple medium carrots. If the spaghetti doesn’t push down into the liquid, add some more broth, it will get absorbed.

    There is cilantro in the photo of ingredients, but not in the list. Might want to fix that.

    Reply
    • Paint the Kitchen Red says

      January 07, 2019 at 9:29 am

      Tom, thank you for your comment and rating! Oh, I’ll have to change that – I have all these checklists for my recipes; how did that one get past me?! Thank you!!

      Reply
  20. Mark Weinberg says

    January 06, 2019 at 7:47 am

    how many oz. by weight is “1 cup of skinless boneless chicken?” I’m guessing between 5-8 oz. by weight. Is that right? Thanks. This recipe looks delicious.
    Mark Weinberg
    [email protected]
    Fort Pierce, FL

    Reply
    • Paint the Kitchen Red says

      January 06, 2019 at 11:16 am

      Mark, I would say about 1/2 lb. I use about 2 boneless skinless thighs or one chicken breast. Hope you like the recipe.

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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