Instant Pot Bang Bang Pasta
This easy and flavorful bang bang pasta is made in the Instant Pot. No need to drain the water from your pasta!
Bang Bang pasta is one of our go-to meals. The bang bang sauce is creamy, savory, spicy and sweet. I shared my original bang bang pasta recipe several years ago. I also created a lighter version with my skinny bang bang zucchini noodles meal prep.
Today, I’m sharing an Instant Pot version. I love making pasta in the Instant Pot. The noodles come out perfectly cooked and there is no need to drain water from the pasta. I am especially grateful for this because I’ve hurt my wrists one too many times trying to lift a large pot full of water.
Cooking the pasta
To make sure your pasta cooks properly, you will need to break the spaghetti noodles in half and try to spread them out as much as possible across the bottom of your pot. This ensures that the water will reach all of the pasta and will help prevent the pasta noodles from sticking together when cooking.
When the noodles are done cooking, you’ll initially find water still in the pot. However, that water evaporates fairly quickly as you stir the noodles. After about 2 minutes, all the water was gone from my pot and I was left with perfectly cooked noodles.
Bang Bang Sauce
The pasta sauce does not need to be cooked. All you need to do is whisk a few ingredients together and then you toss it with the hot pasta.
The sauce consists of Thai Sweet Chili Sauce, light mayonnaise, honey, sriracha, and lime juice. The key to the flavorful sauce is Thai Sweet Chili Sauce which can be found in most Asian grocery stores or the International aisle at American grocery stores. Make sure to get Thai Sweet Chili Sauce and not regular Thai Chili Sauce which can be quite spicy! The Sweet Chili Sauce is only mildly spicy and mostly savory and sweet.
Additional Recipe Tips
- To make the sauce healthier, you can substitute half of the light mayonnaise with nonfat plain Greek yogurt, which is what I did for my Skinny Bang Bang Pasta recipe. I think the sauce still tastes very flavorful and creamy with this substitution though the color of your sauce will be more of a salmon pink rather than orange.
- The shade of orange of your sauce will vary depending on the brand of Thai Sweet Chili Sauce you buy. Make sure you are buying Thai Sweet Chili Sauce and not regular Thai Chili Sauce.
- You can make this pasta with chicken, tofu or no proteins at all.
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version)*. Ingredients and times may need to be adjusted for other versions of the Instant Pot.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Instant Pot Bang Bang Pasta
- 1 lb spaghetti noodles
- 3 ½ cups water
- 1 lb precooked shrimp (if buying frozen, make sure to completely thaw)
- handful of fresh parsley, finely chopped
Bang Bang Sauce
- 3/4 cup light mayonnaise
- 1/2 cup + 1 tbsp Thai sweet chili sauce
- 1 tbsp honey
- 1 tbsp sriracha sauce
- 1 ½ tbsp lime juice
- Break spaghetti noodles in half and place into the inner pot that comes with your Instant Pot. Try to spread the noodles out as much as possible across the bottom of the pot, so that they are not stuck together and are not stacked too high. Pour water over noodles.
- Seal your Instant Pot and set to manual mode, 4 minutes, high pressure. When Instant Pot is done, perform a quick release.
- When it is safe to do so, remove the lid from your Instant Pot. Initially, there will still be some water in your pot. This is normal. Keeping the pot in warm mode, stir your noodles to make sure noodles at the surface are mixed in and fully cooked (sometimes some of the noodles in the top layer are still slightly under-cooked, but they can continue to cook if you quickly mix them in with the other noodles). You should also stir to break up any noodles that may have gotten stuck together during cooking. As you stir, you should notice that the water is evaporating. Continue to stir until all the water is gone from the bottom of the pot and your noodles are mostly dry. (This took me about 2-3 minutes).
- Add the cooked shrimp into your noodles and stir a few times until shrimp are warmed and evenly mixed in.
- Pour in sauce and stir until noodles are evenly coated in sauce. Dish out noodles. Garnish with parsley before serving.
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* Ingredient amounts and cooking time may vary for other versions of the Instant Pot.
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