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Instant Pot Sticky Noodles
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5 from 3 votes

Instant Pot Sticky Noodles

Crunchy vegetables with a sweet and savory gooey brown sugar and soy sauce mixed together in brown rice noodles. A hint of spice from the red chili paste and some chicken added in for protein makes this one delicious meal.
Prep Time5 mins
Cook Time3 mins
Release Time10 mins
Total Time18 mins
Course: Main Course
Cuisine: Asian
Servings: 4 Servings
Calories: 464kcal
Author: Aimee Mars


  • 8 ounces Brown Rice Noodles
  • 1/2 cup Soy Sauce
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Red Chili Paste
  • 1 tablespoon Oil I suggest Peanut Oil
  • 2 cups Water
  • 1 lb Boneless, Skinless, Chicken Breast cut into small cubes
  • 1 Red Bell Pepper seeded, sliced thin
  • 1 cup Sugar Snap Peas


  • 2 teaspoons Sesame Seeds
  • 3 Green Onions
  • 2 tablespoons Chopped Peanuts


  • Place all the ingredients (except for the garnishes) into the Instant Pot, making sure to break the noodles and place on top. Set to "MANUAL" and set cook time for 3 minutes. Allow 10 minutes for the steam to release. Toss the ingredients to mix.
  • Garnish with desired toppings.


Serving: 2cups | Calories: 464kcal | Carbohydrates: 59g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1775mg | Potassium: 670mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1322IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg