Ingredients:

  • 8 oz (225g) dried spaghetti or linguine
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) water
  • 1/2 cup (120ml) peanut butter (smooth or crunchy)
  • 1/4 cup (60ml) soy sauce (low sodium)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) sriracha
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 cup (packed) shredded carrots
  • 1/4 cup (packed) chopped green onions
  • 1/4 cup (packed) chopped peanuts
  • Sesame seeds (optional)
  • Red pepper flakes (optional)
  • Fresh cilantro (optional)

Instructions:

  1. Break spaghetti in half (optional). Add chicken broth and water to the Instant Pot. Add noodles in a criss-cross fashion.
  2. Secure the lid and set the valve to 'Sealing.' Cook on 'Manual' (or 'Pressure Cook') for half the time indicated on the noodle package, minus 1 minute.
  3. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  4. Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, and ginger in a bowl.
  5. Carefully open the Instant Pot. Drain excess liquid if needed. Add the peanut sauce to the noodles. Turn the Instant Pot to 'Sauté' mode. Stir until thickened.
  6. Divide the noodles among bowls. Top with shredded carrots, green onions, and peanuts. Add sesame seeds, red pepper flakes, and cilantro, if desired.