Chili Garlic Instant Pot Noodles in a bowl.

Chili Garlic Instant Pot Noodles

107 reviews / 4.3 average

Are noodles the best or are noodles the best?

They are the actual best. You can build almost any type of meal around almost any type of noodles. God bless them, every one.

Today I’m going to introduce you to an idea that is a Zero Thinking Required Dinner Situation. Spoiler: it includes noodles.

Meet: Chili garlic brown rice noodles in the Instant Pot (affiliate link). They are sticky, with an umami flavor and a little sweetness. They are gorgeous, because we get fancy with our toppings. They are laced with a little chili garlic and speckled with red peppers and scallions and peanuts and saucy bites of chicken for those who want it and tofu/other for those who don’t.

Yeah. Those are the ones.

How To Make Our Instant Pot Noodles (1 MIN):

chili garlic noodles close up with toppings

You know how rice noodles (think Pad Thai) are usually slippery and silky and perfect for fork-twirling? I am going to tell you upfront that these are not those noodles. I mean, literally, they ARE the same noodles, but preparationally (go with it), they are not.

These noodles are STICKY.

Think Spaghetti Pie type sticky. Er, maybe not THAT sticky, but think sticky enough to where you’re probably not going to be able to twirl them up nice and silky-smooth. I do love a good fork-twirl of silky Pad Thai as much as the next hungry girl, but these noodles are a whole different animal.

These noodles are thick, and dense, almost, and very saucy and very chewy and they just beg to be tangled-into with a fork. You’re like, huh? What is she talking about?

And I’m like, here, just try it.

peppers for chili garlic noodles
chili garlic noodles with tongs

I have several favorite things about this recipe, but the two most notable are that:

  1. It uses the same sauce (or really similar) as what we used for the back pocket noodle stir fry. Tadahh! It’s just back-pocket-noodle-stir-fry in Instant Pot form. You’re already familiar with that magic, you already have all ingredients in your happy little pantry, you already know you’re gonna like it.
  2. Adaptability, baby! If you like chicken, use chicken. If you don’t like chicken… don’t use chicken. Veggies? Any kind can work. I wanted to try with broccoli but ran out of time – does someone want to report back on that? Play with the nuts on top. Cashews instead of peanuts? Extra hot sauce or chili pepps? Cilantro instead of green onion? Maybe a squeeze of lime, or maybe not. You are looking at a recipe for a Noodle Blank Canvas. I hereby declare you a Noodle Artist who can go forth and make it exactly what you want.
chili garlic instant pot noodles in a bowl with toppings

As I mentioned, these are not your normal silky-smooth rice noodles. They are sticky and delicious. And sticky. Because they get cooked in the instant pot, all the starch gets added to the sauce which contributes to the sticky-delicious-factor.

If you are finding yourself not super excited about the sticky-ness, I outlined an alternate method in the recipe notes. It’s a little more hands-on which I usually try to avoid when using the Instant Pot (what’s the point if you get just as many dishes dirty? says the lazy girl) but it is worth your while if you are seeking SILKY rice noodles.

For the rest of the sticky noodle / instant pot lovers? Green light! On to Noodle Greatness!

Note: a previous version of this recipe called for 3 cups water but that was a mistake – it should be 2 cups water, adding the additional water only as needed. Sorry for the mix up! My brain is forever on vacation. 😋

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Instant Pot Chili Garlic Noodles in bowl with chopsticks.

Chili Garlic Instant Pot Noodles


  • Author: Lindsay
  • Prep Time: 5 mins
  • Cook Time: 3 mins
  • Total Time: 8 minutes
  • Yield: 46 1x

Description

Chili Garlic Instant Pot Noodles – They are sticky, with an umami flavor and a little sweetness. They are gorgeous, because we get fancy with our toppings.


Ingredients

Scale
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon chili garlic paste (more to taste! yumms)
  • 1 tablespoon olive oil
  • 2 cups water
  • 8 oz. uncooked brown rice noodles
  • 1 lb. raw chicken breasts, cut into small pieces
  • 2 red bell peppers, sliced thinly
  • peanuts, green onions, and/or sesame seeds for garnish

Instructions

  1. Instant Pot: Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately. If you get splatter, pause, or cover with a towel.
  2. After: Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes – add hot sauce for an extra kick. Says me on every recipe ever. ♡

Notes

Method for less sticky noodles: Reduce water amount to 1/2 cup. Soak rice noodles in a cold water in a separate bowl. Add all ingredients to Instant Pot except rice noodles and red peppers. Cook for 5 minutes. Stir in a tablespoon of cornstarch slurry (to help the sauce thicken) and add the soaked noodles and raw peppers. Cover and “warm” until noodles and peppers are softened and sauce is coating the noodles.

Chicken needs to be cut into small, bite-sized pieces in order for it to cook in 3 minutes along with the rice noodles.

If you don’t have chili garlic paste, use fresh minced garlic and something for heat, such as ground cayenne pepper.

Do not let the noodles sit in the pot for a long time after the timer goes off. You want to release the steam right away, otherwise the noodles turn into straight mush.

These noodles are meant to be sticky. Even when you add water at the end to help them loosen up, they will still be sticky. Mushy? No, unless you overcook them. Sticky? Yes. That’s what happens when you cook them from start to finish in the Instant Pot. All their starch hangs on for dear life. As mentioned, I kind of loved it this way, which is why I kept the recipe to reflect that. If you don’t want them to be sticky, I would suggest a traditional stir fry method (like this!) OR the method outlined in the notes above!

  • Category: Dinner
  • Cuisine: Asian-Inspired

Keywords: instant pot noodles, chili garlic noodles, instant pot asian noodles

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One More Thing!

This recipe is part of our simple Asian-inspired noodles page. Check it out!

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Recipe rating

341 Comments

    1. Pinch of Yum Logo
      John Macdonald

      Hi tried this today in my instant pot. Loved it! Best teriyaki flavored noodles and chicken eve r. Changed out the water for no salt chicken broth. Very simple to make, highly recommend. Will check out your other recipes. Thanks Lindsey!

    1. Pinch of Yum Logo

      LOL Brittany – right? This is on the list for this weekend, but it won’t be ask sticky because I don’t have an Instant Pot! Either way, I’m certain it will still be delicious.

      And Lindsay – as a fellow sometimes-chicken-averse individual, I always know I can trust your chicken recipes! 🙂

  1. Pinch of Yum Logo

    I think you’ve finally convinced me on the Instant pot. Especially since I dropped my glass slow cooker (I inherited it from my grandma when I bought her house.) And it smashed to smithereens. Sad day. Oh well. I bombed most recipes in it anyhow. But you have won my heart and the day with that whole ZERO thinking deal…….rock on.

    1. Pinch of Yum Logo
      Rachel

      Laura- Go for it! (Amazon usually puts on sale for Black Friday or Cyber Monday, too.) I hate to cook, but I love my Instant Pot— we’ve made delicious Indian fare, soups, chicken cacciatore, Lindsay’s amazing spicy carrot soup, spaghetti squash, boiled eggs, etc. Made this noodle recipe tonight and it was so easy and really good!

  2. Pinch of Yum Logo
    Colleen

    Hoping there will be more non-instant pot recipes coming soon. I don’t have one and don’t have the money to go out and buy one right now.

      1. Pinch of Yum Logo
        Lynn

        I do not comment here often, but I was shocked to read this comment. First, Lindsay always includes ways to prepare the recipes without an instant pot, and second, the recipes are AMAZING and obviously totally from the heart.
        I love this series even though I do not own an Instant Pot. Lots of love!






        1. Pinch of Yum Logo
          Lisa

          I AGREE. This is stir fryable and she wasn’t pushing an Instant pot on anyone. But if you already have one, sometimes it takes a little thinking outside the box to utilize it to its fullest potential. I have one but am stir frying THIS recipe because I am batching for the week and already have beans in my IP. One of the reasons I LOVE Lindsay’s recipes is that she give alt. Options and what you cannot change.






      2. Pinch of Yum Logo
        Melissa

        This isn’t shilling – this is producing recipes for a product that millions of people love to cook with. Many that own Instant Pots are in constant-search of recipes to use in them because not just any recipe works. If you don’t have an Instant Pot, then don’t read the post.

    1. Pinch of Yum Logo

      Thanks for the feedback Colleen! We are doing an Instant Pot series this month (see note at the beginning of the post).

      1. Pinch of Yum Logo
        Torie

        Hi! Delicious recipe, thanks for posting! This may be obvious to proficient “chefs”, but maybe you could add a note about watching the amount of water you add when doubling or tripling the receipe, for naive folks like me. I doubled it and ended up with more “soupy” than “sticky” with the 4 cups of water the recipe listed. Besides that, great meal! 🙂






    2. Pinch of Yum Logo
      Cathy F.

      There are many recipe sites online that don’t use the instant pot…people like me who do have one search out these types of recipes…..if you don’t have one then just convert to stove top or look at different sites. She can post whatever kind of recipes she likes and you have the choice to like it or not. She also has other recipes that don’t use the instant pot that you can make.

  3. Pinch of Yum Logo
    Nora

    Just got asn Instant Pot last week. If adding veggies like broccoli, at what point do we add them? Don’t want them to be too soft or too crunchy. Thanks! Love your site

      1. Pinch of Yum Logo
        Sarah

        We made this recipe last week – the first we’ve made in our Instant Pot (we were told we needed to put it on our registry, so employing blind faith, we did) and it legit tastes like our favorite local MYO stir fry place. Decided 13/10 would make again. Last night, we decided to add in some roasted broccoli – we coated the broccoli lightly in olive oil and seasoned it with salt, pepper, and garlic, and baked for 20 minutes at 450. It was crispy perfection that added a GREAT texture to your recipe. We added them after everything was cooked, along with crushed peanuts and diced peppers. My husband accidentally added an extra tablespoon of the chili garlic paste/sauce, but in my opinion it was the perfect amount of spice. Looking forward to experimenting with more vegetables for this! Great recipe – so glad we stumbled upon it! 🙂

      2. Pinch of Yum Logo
        Sarah

        I also should add that we put the chicken on the bottom of the instant pot, in the liquid, and then layered the noodles on top – it’s been perfectly cooked every time, and the noodles have been a perfect consistency as well!

  4. Pinch of Yum Logo
    Jason

    Are you not doing any other recipes apart from these new instant pot ones? completely understand the logic behind you doing them. just curious question from a Long Time Follower

  5. Pinch of Yum Logo
    Arman

    Chili garlic? Red peppers? Scallions?
    Peanuts? Count me in, I really love the choices of toppings for this recipe and the list of nutrional facts is also very useful.






    1. Pinch of Yum Logo
      Arman

      Not to mention I love the idea of using sticky noodles instead of your normal silky-smooth noodles. The instructions for the recipe help out ALOT, another plus!

  6. Pinch of Yum Logo
    chicook13

    I’ve only had my Instant Pot for a few months and I want to say PLEASE keep the recipes coming! There are a lot of naysayers apparently (which boggles my mind!) but for those of us who have and LOVE this magical device, it’s so helpful to have so many recipes available. When I want to experiment, it helps to have recipes as general guidelines. When I want sticky noodles (and how could I not?), it’s wonderful to have a recipe like this that tells me exactly what to expect and how to achieve the same results.

      1. Pinch of Yum Logo
        Cindy

        I love reading you’re blog! You make cooking fun, I feel like I’m cooking with a friend. You’re also a very talented writer – thanks for sharing. So this is a little thing but when I cook the types of vinegars confuse me. Would you use rice vinegar in this recipe and have you ever tried coconut vinegar? Delicious but I would def try it with more of a variety of vegetables next time and not a fan of the peanuts on top. 😊

      2. Pinch of Yum Logo
        Luane

        Just made your chili garlic noodles. They are amazing. You mention in the notes to make less sticky to soak in cold water and then cook 5 minutes in Instant Pot. Do you mean to pressurize for 5 minutes or sauté? Thanks so much!!

  7. Pinch of Yum Logo
    Kelly

    Did the alternative instructions go away? And can they come back? I made a few of these in my slow cooker and they’ve been great

  8. Pinch of Yum Logo
    jessi

    made this tonight, but must have used the wrong noodles because they were soupy rather than sticky! 🙁 where does one find brown rice noodles?!

      1. Pinch of Yum Logo
        Mary

        These noodles are also called “rice sticks” if you shop at an Asian market that doesn’t carry this American brand.

  9. Pinch of Yum Logo

    nice, different, like the sticky brown rice noodles, like the chili garlic paste, and the other flavors too, thank you!

  10. Pinch of Yum Logo
    brittany

    would this turn out differently/require different cooking instructions if using regular (not brown) rice noodles? I can’t always find them in a pinch.

  11. Pinch of Yum Logo
    Nikita

    I don’t have brown rice noodles right now. Can I use regular fettuccine or something for now? #droolingandhoping.. 🙂 Thank you!!

      1. Pinch of Yum Logo
        Kit

        I only have spaghetti rice noodles (gluten free). Would these work? Also have Frozen chicken tenderloins. Thanks.

  12. Pinch of Yum Logo
    Tosha

    I always have a hard time figuring out which paste/sauce cooks use becuase everyone uses different names every time… which is the one you are calling for in this recipe (you said Chili Garlic Paste)…and I have found Sweet chili Sauce or Ground fresh chili paste. The first has garlic in it and the second does not. So which is it?

      1. Pinch of Yum Logo
        Tosha Mack

        THANK YOU! I actaully bought that one, but wasn’t sure because it says “sauce” instead of “paste”.

  13. Pinch of Yum Logo
    Nora

    These noodles were SO good. Couldn’t find brown rice noodles so used regular rice noodles and still came out great. Definitely a keeper






    1. Pinch of Yum Logo
      JTrec

      I have tried several recipes from pinch of yum and have never been disappointed! But I have to say this was not good. My husband and I both found it to be incredible salty, almost to the point where it was inedible. I served the leftovers with sweet thai chili sauce to help cut the salt a bit but it still wasn’t great. I won’t be making this one again!






  14. Pinch of Yum Logo
    Amit Kumar Jha

    This is one of the best recipes I have seen online and I made it around 2 hours ago. It is really awesome.I did use some chopped green chilies too and I feel you won’t mind that. I usually expect extra chili when ever I hunt for taste. I usually learn to cook online. I also bought today a pack of more than 1000 Indian recipes which are all healthy and I personally feel that it’s worth Sharing.
    Can be seen here https://ssl.clickbank.net/order/restricted.html?errCode=accntstate&cbhopvendor=danaam4
    Thanks… and keep up this good blog.






  15. Pinch of Yum Logo
    Kel

    This recipe is super finicky. I enjoyed the final product, but my husband did not. I found it to be too salty and we used low sodium soy sauce.

    We also used regular rice noodles and they were not fully cooked at 3 minutes. We re-set the timer for 1 minute and it did the trick. Usually brown noodles take longer, so not sure what the difference was here.






    1. Pinch of Yum Logo
      Wes

      All I tasted was salt. The balance was way off. Was so excited but will never make it again due to the results.

  16. Pinch of Yum Logo
    Nancy Carlson

    Hmmm..I cannot buy another kitchen gadget no matter how great it is unless I build a new house. So, I am needing these noodles how can I do it?? Le Cruset? Crockpot? I hope I didn’t miss instructions for this somewhere in the notes! I guess just cook it all and mix it together because it looks amazing!

    1. Pinch of Yum Logo
      Sarah

      I remember reading a few comments in response to the recipe regarding not having an Instant Pot, for various reasons. My husband and I just moved and discovered our Instant Pot’s steam release valve knob was missing, but we’d planned on making this meal last night…so we improvised.

      1. I highly recommend roasting broccoli to add to this recipe, so prep this first. I commented previously, but here is the gist of what my hubs and I do: we coat fresh, chopped broccoli lightly in olive oil and season it with salt, pepper, and garlic. We and roast it in the oven for 15 minutes at 450. We discovered it works best with gas heat as it gets just a little more char!
      2. Chop and pan fry the chicken – should only take a couple of minutes if you chop it small enough.
      3. While your chicken is cooking, heat your water and cook the noodles according to directions. Drain and set aside.
      4. In the pot you used for the noodles, follow all directions for the sauce, but use just 1.5 cups of water. Let it reach a boil, then simmer for a few minutes, stirring lightly so it reduces but doesn’t burn.
      5. Chop the peppers and peanuts and set aside.
      6. Combine all ingredients in the pot you used for the noodles and sauce and let everything cook together for 2-4 minutes.

      Everything still turned out great, and was very close to the outcome of the recipe using the Instant Pot, including as leftovers that I just had for my lunch, it was just more involved following this method.