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Instant Pot Thai Noodle Bowl Recipe

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This recipe for Instant Pot Thai Noodle Bowl, by , is from From My House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


8oz spaghetti noodles

1 stalk green onions/chopped

4 Tbsp cilantro/ chopped roughly

1/2 cup peanuts/ Roasted /roughly chopped

2 Carrot/Julienne

1 cup Purple cabbage/ chopped

1/2 red bell pepper/ Julienne

1/2 green bell pepper / Julienne


1/4 cup peanut butter/crunchy or smooth

2-1/4 cup water

1 tbsp soy sauce

1 tbsp vinegar

2 tbsp maple syrup or honey

2 Tbsp Sriracha ( Add more according to your taste )

1/2 fresh lime juice

1-inch ginger/grated

3 garlic/ minced

salt to taste


Add the Peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger, garlic, salt, and water.

Give it a nice whisk to combine the sauce.

Divide spaghetti into two batches. Break spaghetti into half and then add to the pot. Add spaghetti to the inner pot in a criss-cross pattern: as shown in the video.

Using a spatula, push down on spaghetti until submerged in the liquid.

Close the lid.

Select the Manual or Pressure Cook mode and adjust the time to 5 minutes (00:05).

Press ‘Start’.

When pressure cooking is complete, quick release of the pressure (QR).

Open the LID carefully.

add the chopped veggies and use a tong to mix it all together nicely, then place the lid back on and let sit for 5 minutes. Squeeze in the lime juice and garnish it with some green onions, chopped roasted peanuts and Enjoy!!

Read notes* for more Tips.


Cook noodles according to directions listed on the package.

Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.

Drain Noodle and pour into a large serving bowl.

Toss in the veggies and pour in the Peanut sauce toss lightly.

Sprinkle with Roasted peanuts & green onion and serve.




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