Pressure Cooker Chicken Noodles are made with just four main ingredients — chicken breasts, chicken broth, Thai peanut sauce, and rice noodles — for a flavorful, weeknight-friendly meal ready in under an hour.
This recipe works beautifully in a multi-cooker that has a pressure-cook function, like the Crock-Pot® Express Crock Multi-Cooker.
If you love the rich, nutty flavor of Thai peanut sauce, this pressure cooker version is a fast way to get dinner on the table without sacrificing any of that delicious taste. The method is simple: pressure-cook chicken breasts in a mix of Thai peanut sauce and chicken broth until tender, then add rice noodles to soak up the sauce. The cooked, shredded chicken is folded back into the noodles for a saucy, comforting bowl with bright optional toppings.
Pressure Cooker Chicken Noodles with Thai Peanut Sauce
This recipe is designed to be straightforward and adaptable. You can use store-bought Thai peanut sauce or make a quick homemade version using peanut butter, soy sauce, lime juice, a touch of sweetener, and chili for heat. The pressure cooker does the heavy lifting: it infuses the chicken with peanut flavor while keeping the meat moist and tender.
To prepare, add boneless, skinless chicken breasts to the cooker along with Thai peanut sauce and chicken broth. Secure the lid and set the steam-release valve to seal. Use the poultry or manual pressure setting appropriate for your cooker and start the program. Once the chicken is cooked and the pressure has released, remove the chicken briefly and add rice noodles to the hot sauce in the pot. Replace the lid and allow the noodles to soften by soaking for about 10 minutes. Meanwhile, shred the chicken with two forks and then return it to the pot. Toss everything together and serve immediately with your preferred toppings.
This approach keeps the noodles from overcooking under pressure and lets them absorb the peanut sauce for maximum flavor.
Why this recipe works
- Pressure cooking rapidly infuses flavor into the chicken while keeping it juicy.
- Soaking rice noodles in the hot sauce after pressure cooking prevents them from becoming too soft or mushy.
- The recipe is flexible: switch to tofu, shrimp, or thinly sliced beef for a different protein, or swap rice noodles for soba or udon if you prefer.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 cup Thai peanut sauce (homemade or store-bought)
- ½ cup chicken broth
- 8 oz rice noodles
Optional toppings
- ½ cup shredded carrots
- ¼ cup diced green onions
- ¼ cup chopped peanuts
- Fresh lime wedges, cilantro, or a drizzle of toasted sesame oil, if desired
Instructions
- Add the chicken, Thai peanut sauce, and chicken broth to the inner pot of your multi-cooker.
- Place the lid on the cooker and set the steam-release valve to the sealed position.
- Set the cooker to the poultry program or an appropriate pressure setting and run until the chicken is cooked through and tender.
- When cooking is complete and pressure is released, remove the lid and quickly transfer the chicken out of the pot. Add the rice noodles to the sauce in the pot.
- Cover the pot again and let the noodles soak in the hot sauce for about 10 minutes, or until softened.
- While the noodles soak, shred the chicken using two forks.
- After 10 minutes, remove the lid, add the shredded chicken back into the pot, and toss everything to combine.
- Serve immediately, topped with shredded carrots, diced green onions, chopped peanuts, and optional garnishes.
Tip: If the sauce seems too thick after adding the noodles, stir in a little extra chicken broth to reach your desired consistency.
Variations and serving ideas
To make this dish vegetarian, substitute firm tofu or tempeh for the chicken and use vegetable broth. For extra vegetables, stir in blanched broccoli florets, snap peas, or baby spinach after the noodles have softened. Serve with a squeeze of lime and a sprinkle of fresh herbs to brighten the dish.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave in short intervals, stirring between heating cycles.
Menu inspiration for your multi-cooker
A multi-cooker offers fast pressure-cooking plus slow cooker and steam options. If you enjoy this peanut chicken noodles recipe, try other multi-cooker favorites like breakfast tacos, beef stroganoff, or a comforting lamb and potato casserole.
Nutrition Facts (per serving)
- Calories: 619 kcal
- Carbohydrates: 65 g
- Protein: 44 g
- Fat: 18 g
- Sodium: 1257 mg
- Fiber: 2 g
- Sugar: 11 g
If you make this recipe, consider noting any tweaks you made—like adding vegetables or swapping proteins—so you can recreate the version you loved. Enjoy a quick, satisfying meal that brings Thai peanut flavor to your weeknight table with minimal fuss.
