Go Back
Overhead shot of a plate of Instant Pot Bang Bang Pasta
4.29 from 7 votes

Instant Pot Bang Bang Pasta

This easy pasta dish is made in the Instant Pot. No need to watch over the noodles while they cook or drain the water after!
Servings: 8
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Print Recipe Pin Recipe

Ingredients

  • 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

Instructions
 

  • 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.

Notes

Additional Recipe Tips
  • 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.
  • 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 although 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.
*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).
Serving: 0.13g, Calories: 361kcal, Carbohydrates: 51.9g, Protein: 20.9g, Fat: 7g, Saturated Fat: 1.2g, Sodium: 1181.5mg, Fiber: 2.4g, Sugar: 7.7g, NET CARBS: 50
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!