Sticky Garlic Chicken Noodles

The pressure builds and you start counting down minutes until you eat. You spot the float valve popping up, letting you know the pot is sealed tight and the sealing ring's doing its job. It9;s kinda thrilling waiting for the noodles to get that perfect tender pull while the garlic and peanut butter flavors soak in.

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You catch the steam cues escaping just enough to make your kitchen smell like a cozy little restaurant. That peanut sauce thickens up just right, sticking to each bite of chicken and noodles. It9s a heck of a dinner that comes together fast and tastes like you spent all day on it.

After you do the quick release, stirring it up feels like a reward. The noodles cling with sticky goodness, the chicken9s juicy, and that hit of spice from the sambal oelek wakes up your taste buds. You9re all set for a meal that9s simple yet totally satisfying.

What Makes Pressure Cooking Win Every Round

• Speedy meals that get done way faster than the oven or stove. Perfect when you9re hungry.
• Hands-off cooking means you got time to chill or prep other stuff while the pot does its thing.
• Food stays juicy and tender thanks to the sealed steam environment inside the pot.
• Less cleanup because you9re mostly cooking everything in one place.
• The pressure builds up flavor quick, kinda like simmering but on steroids.

Everything You Need Lined Up

• 1 pound chicken, cut into small bite size pieces  you want it ready to cook fast.
• 125 grams flat rice stick noodles, not vermicelli  they soak sauce better.
• 1 teaspoon minced fresh ginger to add that zing.
• 2 cups chicken broth for the base liquid.
• Half cup peanut butter to get the sauce sticky and nutty.
• 3 cloves garlic, minced for punchy flavor.
• 2 tablespoons sambal oelek chili paste gives you heat and tang.
• 1 tablespoon fish sauce for a savory depth.
• 1 tablespoon sesame oil for that toasted aroma.
• Plus 2 tablespoons soy sauce, half cup scallions chopped, 1 cup matchstick carrots, 2 diced red peppers, half cup chopped cilantro, and half cup peanuts for garnish.

Having all this laid out makes the whole cooking process smooth and chill. You won9t waste time searching for ingredients when the pot9s ready to rock.

The Exact Process From Start to Finish

1. Set your Instant Pot to saute9 mode. Add the sesame oil and toss in the chicken pieces. Cook 'em till they9re lightly browned, about 5 minutes. You9ll see the float valve drop once the sealing ring's properly in place.
2. Add the minced garlic and ginger to the pot. Saute9 for just 1 minute until the smell hits you that9s the steam cue that you9re doing it right.
3. Pour in the chicken broth, then stir in the peanut butter, soy sauce, fish sauce, and sambal oelek chili paste. Mix it well until the peanut butter9s fully dissolved no clumps allowed.
4. Break the rice noodles in half if you gotta. Add them on top without stirring. Press them gently into the liquid so they soak up the sauce better.
5. Close the lid, seal the valve, and set pressure to high for 3 minutes. The float valve will rise when pressure builds, so watch for that tender pull signal. After cooking, do a quick release to stop the heat.
6. Open the lid carefully. Stir noodles and chicken until fully combined and noodles are soft. Let it sit a couple minutes to thicken up that sauce if you want. Garnish with peanuts and green onions. Dig in!

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Quick Tricks That Save Your Time

• Prep your chicken the night before. Cut it into bite-size pieces and store in the fridge so it9s ready to go.
• Use pre-minced garlic and ginger if you9re in a rush. It works real good and saves chopping time.
• Break noodles ahead of time and keep in a bag. When cooking, they9ll fit better in the pot and soak up sauce faster.
• Double up the recipe and freeze half for those nights you just wanna heat and eat.

What It Tastes Like Fresh From the Pot

You get this super rich, nutty sauce that9s sticky and coats every noodle strand perfectly. The garlic and ginger notes hit just right, giving a warm spicy vibe that isn9t overpowering.

The chicken pieces stay juicy, tender pull is easy with every bite. The sambal oelek chili paste adds just enough kick to keep your tongue interested and happy.

Veggies like carrots and red peppers bring a tiny crunch and fresh color so you know you9re eating something wholesome but also fun. The chopped peanuts and scallions on top add that final texture and freshness you never expected but totally love.

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Smart Storage That Actually Works

• Store leftovers in airtight containers in the fridge for up to 3 days. The noodles soak sauce more but still taste good reheated.
• Freeze in single portions. Thaw overnight in the fridge then heat gently in microwave or stove.
• If sauce thickens too much when storing, just add a splash of water or broth when reheating.
• You can also store chicken and noodles separately if you wanna keep noodles from getting mushy for longer.

The FAQ Section You Actually Need

• Can I use a regular pot instead of Instant Pot? Yeah, but you gotta cook slower on the stove and keep stirring. It won9t have that same pressure build flavor boost.
• Is peanut butter the best choice here? It really is for sticky texture and nutty taste. You can try almond butter but it9ll taste different.
• Can I swap chicken for tofu or beef? Definitely. Just adjust pressure cooking time - tofu cooks faster, beef takes a bit longer.
• Why are noodles added on top and not stirred in? You wanna avoid noodles sticking together and clumping. Pressing gently lets 9em get saucy without a mess.
• What if my sauce is too thin after pressure cooking? Just let the pot sit with lid off for a few mins to thicken up or add a tiny bit cornstarch slurry.
• How spicy is this recipe? Medium heat. Sambal oelek brings a nice zing that9s adjustable by how much you add.

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Instant Pot Sticky Garlic Peanut Noodles with Chicken and More Pressure Cooker Delights

Quick and satisfying, these Instant Pot sticky garlic peanut noodles with juicy chicken come together in minutes for a flavor-packed, nutty, and spicy dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 minutes mins

Total Time 9 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 479 kcal

Equipment

• 1 Instant Pot or any pressure cooker

Ingredients

  

Main Ingredients

• 1 lb chicken cut into small bite size pieces
• 125 g flat rice stick noodles not vermicelli
• 1 teaspoon fresh ginger minced
• 2 cups chicken broth
• 0.5 cup peanut butter
• 3 cloves garlic minced
• 2 tablespoon sambal oelek chili paste
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce
• 0.5 cup scallions chopped
• 1 cup matchstick carrots
• 2 red peppers diced
• 0.5 cup cilantro chopped
• 0.5 cup peanuts for garnish

Instructions

 

Instructions

• Set your Instant Pot to sauté mode. Add the sesame oil and toss in the chicken pieces. Cook until lightly browned, about 5 minutes.
• Add the minced garlic and ginger. Sauté for 1 minute until aromatic.
• Pour in the chicken broth, then stir in the peanut butter, soy sauce, fish sauce, and sambal oelek. Stir until smooth.
• Add rice noodles on top without stirring. Press gently into the liquid.
• Close the lid, seal the valve, and cook on high pressure for 3 minutes. Quick release the pressure when done.
• Open lid, stir everything gently. Let noodles sit for a couple minutes to thicken.
• Add the carrots, scallions, and red peppers. Stir to combine. Top with peanuts before serving.

Notes

Do not let noodles sit too long after cooking or they will turn mushy. To loosen a sticky sauce, stir in water ½ cup at a time until desired consistency.