Instant Pot: Asian Sesame Noodle Salad with Peanuts

Summer has me thinking of salads we can enjoy and I recently made this Asian Sesame Noodle Salad with peanuts. You could make this with other types of pasta – cavatappi, gemelli, penne, or whatever you have on hand. I had thin spaghetti which I used and it turned out great! 

3/4 lb linguine (or use vermicelli or thin spaghetti)
4 cups water

Peanut Dressing:
1/2 cup smooth peanut butter
1/4 cup tamari (or use soy sauce)
1/3 cup warm water
2 tablespoons peeled fresh ginger, chopped
1 teaspoon fresh minced garlic
2 tablespoons rice wine vinegar (or use red wine vinegar)
1 1/2 tablespoons sesame oil
3 teaspoons honey
1/2 teaspoon crushed chili pepper flakes (or to taste)

Noodle Salad:
2 tablespoons vegetable oil
1/2 cup sliced red pepper
1/4 cup chopped green onions
1 teaspoon sesame seeds, toasted
1/4 cup toasted peanuts, chopped
1 lime, quartered for garnish

In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP.

Add the pasta and water into the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

You’ll notice no draining is necessary; the water will be absorbed by the pasta. 

Transfer pasta into a colander and rinse well under COLD water. Place in large bowl and toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.

Using a blender puree all the dressing ingredients until smooth (about 2 minutes).

Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.


Top with toasted peanuts and quartered lime for garnish.