instant pot noodles gluten free in white bowl with chopsticks and green onions

Instant Pot Noodles with Chicken (Gluten-Free)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30
  • Yield: 6 1x
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: paleo, gluten-free, healthy


This Instant Pot Noodles with Chicken recipe is an easy, gluten-free dinner to make mid-week when you’re craving something flavorful and comforting.


  • 2 tablespoons avocado oil
  • 3 garlic cloves, minced
  • 1 pound chicken tenders
  • 2 cups low-sodium chicken broth
  • 1 tablespoon coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut sugar
  • 8 ounces gluten-free white rice spaghetti noodles
  • 2 red bell peppers, thinly sliced
  • ¼ cup unsalted, unsweetened almond butter
  • 1 lime, juiced
  • 2 green onions, sliced (optional, for topping)


  1. Press the Sautébutton on your 6-quart or 8-quart Instant Pot pressure cooker. Pour in the oil and let it heat up for about two minutes. Add the the garlic and chicken and sautéfor 2 minutes.
  2. Cancel the Sautéfunction and add the broth, coconut aminos, apple cider vinegar, coconut sugar, and bell peppers to the pot. Stir to combine.
  3. Place the spaghetti on top of the mixture but don’t stir it.
  4. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing”
  5. When the cooking time is up, carefully quick-release the pressure.
  6. Remove the lid and stir in the almond butter and fresh lime juice.
  7. Top with chopped green onions, if desired.
  8. Use immediately, or cover and refrigerate for up to 4 days.