Instant Pot Sesame Peanut Noodles

When peanut butter, sesame and noodles come together, life is good.

One of my all-time things to eat are Sesame Peanut Noodles, a classic Thai-inspired dish that provides as much comfort as it does flavor. And making it in your Instant Pot just makes life that much easier and pleasier.

Even better? They taste great hot OR cold!

Sesame Peanut Noodles
Box of linguine
Grab a box of typical linguine…
breaking linguine in half
…and break the linguine in half into the pot (you’ve gotta do this so it fits properly – plus it makes more portions!)
linguine in pot
Layer the linguine in a crisscross fashion as you add it to the pot. This prevents the pasta from clinging together as it cooks.
Adding broth to the pot
Now add some broth to the pot…
adding sesame oil and soy sauce to the pot
…along with some sesame oil and low-sodium soy sauce.
smoothing out pasta
Lightly smooth the noodles out so they’re mostly submerged in the liquids, but it is perfectly fine if some of it sticks above the surface. Secure the lid and cook at high pressure.
Finished cooked noodles in pot
When the lid comes off, it’ll look like this with some liquid in the pot and a few of the noodles clumped together. That’ll soon change.
Stirring noodles in pot
Give everything a generous stir for a few moments. As you do, the noodles will become springy and free-form!
adding peanut butter to the pot
Now it’s time to make this amazing. Add in some peanut butter…
adding hoisin sauce to the pot
…some hoisin sauce (use a gluten-free one to keep it that way if you wish)…
adding honey to the pot
adding squeezed ginger to the pot
…some crushed ginger (I use Squeeze Ginger)…
adding sesame seeds to the pot
…sesame seeds…
adding crushed peanuts to the pot
…crushed peanuts…
adding scallions to the pot
…and scallions.
Tossing pasta with ingredients in the pot
Toss everything up until well combined.
Plating up sesame peanut noodles
Place it in a bowl to serve…
Man with chopsticks
…as you grab some chopsticks (or a fork) and begin to get excited.
Man grabbing noodles with chopsticks
Grab some oodles of noodles…
Man eating noodles
…shove them into your mouth ever so daintily…
Man enjoying noodles
…and savor the flavor. Some seriously spectacular sesame peanut noodles done simply and spectacularly! Goes wonderfully with my Chicken & Broccoli!
Instant Pot Sesame Peanut Noodles
Yield: 6

Instant Pot Sesame Peanut Noodles

Instant Pot Sesame Peanut Noodles

One of my all-time things to eat are Sesame Peanut Noodles, a classic Thai-inspired dish that provides as much comfort as it does flavor. And making it in your Instant Pot just makes life that much easier and pleasier.

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes


  • 1 pound linguine
  • 2 1/2 - 3 1/2 cups garlic or vegetable broth (go for more broth if you want a thinner sauce vs. a thicker one; I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
  • 1/4 cup sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup smooth peanut butter
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon ginger, peeled and minced (I use Squeeze Ginger)
  • 2 tablespoons sesame seeds (I used a mix of black and white), plus more for topping 
  • 1/2 - 1 cup peanuts, crushed, plus more for topping
  • 1 bunch scallions, sliced, plus more for topping
  • 1 teaspoon crushed red pepper flakes (optional, for spice and you can add more or less to taste)


  1. Break the linguine in half and add it to the Instant Pot in a crisscross fashion. (NOTE: I know some will come after me for breaking pasta, but it needs to so it'll fit and cook evenly in the pot. Plus is makes more portions! I promise it'll still feel plenty long)
  2. Add in the broth, sesame oil and soy sauce. Secure the lid and hit Manual or Pressure Cook at high pressure for 6 minutes. Quick release when done.
  3. When the lid comes off the pot, it may appear a bit liquidy with some of the noodles clumped together. Have no fear! This is normal and will soon change. Grab a mixing spoon/spatula and stir for a few moments until the noodles becomes freed up and springy.
  4. Add in the remaining ingredients and toss until well combined.
  5. Serve either hot or chilled topped with additional sesame seeds, peanut butter, scallions, and crushed red pepper flakes, if desired.

Jeffrey's Tips

I personally prefer these noodles on the more "al dente" side with a substantial bite and a thicker sauce as opposed to a slicker one. How thick your final sauce is depends on how much broth you use to pressure cook the noodles in. Go for up to 3 1/2 or even 4 cups if you want it thinner and 2 1/2 if you want it thicker.

If you wish to have slicker noodles, simply add a few dashes of sesame oil to the noodles in your bowl and swish around until combined. This comes in handy after they’ve been refrigerated a while

If using spaghetti instead of linguine, cook for 8 minutes instead of 6.

This recipe is perfect to eat hot OR cold! It's perfect to snack on right out of the fridge 😉

Reader Interactions


  1. Susan

    Will this work with whole wheat pasta? Or soba noodles? Any change in cook time?
    What about adding a vegetable like broccoli? Or some rotisserie chicken to make it a meal?

    • Gina McBride

      I used A Taste of Rice rice linguine noodles. Reduced cook time to 4 minutes, turned out perfect! Next time I will cut recipe in half, because it sure makes a lot.

  2. Jenn

    In our house we use teddy peanut out with no sugar added. Do you think we need to add something sweet ? Or maybe more honey?

  3. Jacqueline

    I’m planning on making this tonight! Can I double it for a 6qt pot or will it be too much? I’m also going to sauté jumbo shrimp and toss it in, so it’s like a Pad Thai!

    • Jeffrey

      You can add it at the end and sauté until cooked. Pressure cooking shrimp for 6 minutes in this situation will be too long.

      • Vivian

        Great recipe! Thank you! I live in the mountains of Costa Rica and a half hour drive to the closest town so no hoisin sauce on hand. I used Black Bean Garlic Sauce which I had. Still great flavor but different of course. Yummy!!! Gracias!

  4. Toy

    HI, I tried this today and it was too heavy for me. I’m thinking of cutting the peanut butter in half. What would happen if I lighten the amount of oil as well? Thanks. 🙂

    • Michele

      There is no need to add the oil. Once it is all cooked you may like to add a bit of toasted sesame oil to the bowled dish, just to add more sesame flavor.

  5. Lisa

    Hi, I’ve bought this several times in deli’s, and love it. It’s usually served cold and the noodles are “slippery”. This recipe has good flavor. But, again, the result, especially when served cold, is that they are always clumpy. Like a block. Of course, if you use peanut butter, and it’s cold…. So what am I doing wrong? What can I do different to get that result? Other than using a ton of oil, I don’t see how to make it “slippery” like I want. Suggestions?

    • Michelle L

      “If you wish to have slicker noodles, simply add a few dashes of sesame oil to the noodles in your bowl and swish around until combined. This comes in handy after they’ve been refrigerated a while”

    • Jocelyn

      You can shred some cucumbers and add them. My favorite Thai peanut noodles are slippery because of the shredded cucumber

  6. Jessica

    I’d like to make this recipe tonight, but cut it in half. Do I just cut all the ingredients in half? Does the 6 mins pressure cook time need to be shortened? Thanks!

  7. Brenda

    I would like to make this adding chicken and a bag of broccoli slaw. Would I saute the chicken beforehand and pressure cook with everything else? I am thinking adding the broccoli slaw after pressure cooking to avoid overcooking. What do you think.

  8. Michelle

    I am gluten free and would be using gluten free noodles. How would I adjust the cooking time and the addition of more broth used for gluten free noodles? Thank you, BTW, for making me not afraid of my Instapot!

  9. Julie Darcy

    This reminds me of Instant Pot’s own Chicken Pad Thai recipe, but sounds like yours will be better. If I wanted to add chicken, any thoughts on how to do it? Saute first or no? Add to the noodles while they’re cooking? There’s so many different types of noodles out there with different cooking time on the package, are they really that consistent in the IP? Thanks in advance, and sorry to be all one-off-ish!

    • Julie Darcy

      I wanted to make this so bad I just jumped in and tried it, so I answered my own question! I sliced up about a pound of raw chicken cutlet meat into small strips and tossed it on top of the noodles to cook. I made my sauce on the thicker side, but smoothed it out with a bit of extra broth. I am finishing up a class on Zoom, but I’ve had a couple forkfuls of it and it’s delicious! Highly recommend adding chicken–I could have easily added more chicken, like 1.5 lbs would have been perfect.

  10. Destiny Masters

    I’m going to cheat and steal the sauce recipe and do it with rice noodles. I’ll eyeball the broth portion since the noodles will already be cooked and not need as much broth. Jeffrey, you have such a great brain for creating these dishes. Thanks for sharing. So glad that your passion has allowed us to become better and braver with our IPs. 🙂

  11. Joan Hawley

    Jeffrey This is delish and as easy as can be. Thank you for the extra info regarding ingredient options – that reassures me that I can work with what I might have on hand or tailor to my tastes and still have the dish be successful.

  12. Pamela Belknap

    This was DELICIOUS! There are only two of us, so we have leftovers for 3 more meals. Fantastic. We just love all Jeffrey’s recipes.

  13. Lorraine

    I love sesame peanut noodles but need to avoid all that day from the peanut butter. Could a substitute low fat brand like Better than peanut butter work in this recipe?

  14. Karen K

    I made this with spaghetti and went to eight minutes pressure cook, the pasta was a bit aldente’. The sauce a bit too thick, so next time I will half the PB. IT WAS TASTY THOUGH!

  15. Mike R

    This was so good!!!

    I went out on a limb and sauteed mushrooms, red peppers, green onions, a pack of boneless skinless chicken thighs and some garlic in the sesame oil to start. Once the chicken was no pink I added the broth and noodles and followed the rest to the letter. Comfort food indeed!!

    Oh, and I learned the veggie and chicken trick from the also excellent Asian Garlic Noodles recipe. Thank you for making these great recipes so accessible!

  16. Annabelle

    Has anyone made this with leftover noodles? Maybe 2 TBSP of soy& hosen and 1/2 cup of broth on saute to heat it threw then the other ingredients? I always make to much pasta and hate to let it go to waste! Thanks

  17. Lynne Margolis

    What size pot did you use? I don’t see a size anywhere. I have a 3-quart and would like to halve the recipe; would the cooking time change?

  18. Tara McClain

    I only have chicken stock on hand. Would this alter the flavor adversely? I can make a quick run to the store tomorrow if veggie stock is better. Hoping for a quick reply. 😬 Thank you!!

  19. Karen

    I have a recipe similar to this one, with tofu and lime juice, and udon noodles. I’m glad we can now make it in the instant pot! This looks delicious!!!

  20. Mike Harris

    This dish is a home run, and very flexible to add/adjust to.

    I can’t wait for leftover lunch already.

    Keep up the great work!

  21. Barb

    Too much peanut butter. Didn’t look like the picture. I’ll cut the peanut butter down to a tbs or 2 next time. Definitely worth another try. I did use chicken stock. Very flavourful.

  22. Gisele Phipps

    This is one of my go to recipes. I made it again today (Good Friday) as I always do a meatless day on Good Friday. I like to chill it and add a lot of fresh veggies to make a Sesame Peanut Noodle Salad. It is so delicious and feels fairly healthy. I add a little chili oil for a bit of a zip.

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