Instant Pot Brown Rice Noodle Salad with Coconut Lime Dressing

Name: Instant Pot Brown Rice Noodle Salad with Coconut Lime Dressing
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) brown rice noodles, uncooked; 2 cups (480 ml) water; ¾ cup (180 ml) full-fat canned coconut milk; 3 tablespoons (45 ml) fresh lime juice; 2 cloves (6 g) garlic, minced, minced; 1 tablespoon (9 g) fresh ginger, minced, minced, peeled; 2 tablespoons (30 ml) low-sodium soy sauce or tamari; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (7 g) honey; 1 medium (150 g) red bell pepper, fresh, diced; 1 medium (150 g) yellow bell pepper, fresh, diced; 1 medium (200 g) cucumber, fresh, diced, seeds removed; ½ cup (12 g) fresh basil leaves, Thai or sweet, torn or thinly sliced; ½ cup (70 g) roasted unsalted peanuts, roughly chopped; 2 each (20 g) scallions, fresh, thinly sliced, white and light green parts (optional); red pepper flakes, or fresh Thai chili, to taste (optional)

From the MyKitchenBank Kitchen

A vibrant, plant-based Thai-inspired salad built on chewy brown rice noodles cooked quickly in the Instant Pot. A silky coconut-lime dressing with garlic and ginger coats tender noodles, crisp bell peppers, fresh basil, and crunchy roasted peanuts. Ready in under 30 minutes, it's perfect as a light lunch or side dish, and tastes even better after a few hours as flavors meld.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 4 servings (about 2 cups per serving)

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Ingredients

4 servings

8 oz (225 g) brown rice noodles, uncooked
2 cups (480 ml) water
¾ cup (180 ml) full-fat canned coconut milk
3 tablespoons (45 ml) fresh lime juice
2 cloves (6 g) garlic, minced, minced
1 tablespoon (9 g) fresh ginger, minced, minced, peeled
2 tablespoons (30 ml) low-sodium soy sauce or tamari
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (15 ml) rice vinegar
1 teaspoon (7 g) honey
1 medium (150 g) red bell pepper, fresh, diced
1 medium (150 g) yellow bell pepper, fresh, diced
1 medium (200 g) cucumber, fresh, diced, seeds removed
½ cup (12 g) fresh basil leaves, Thai or sweet, torn or thinly sliced
½ cup (70 g) roasted unsalted peanuts, roughly chopped
2 each (20 g) scallions, fresh, thinly sliced, white and light green parts (optional)
red pepper flakes, or fresh Thai chili, to taste (optional)

Equipment (7)

Instant Pot (6-quart or 8-quart)
Trivet (comes with Instant Pot)
Large mixing bowl
Small bowl for dressing
Colander
Whisk or fork
Measuring spoons and cups

Steps

Before you start

Read through the recipe—the Instant Pot timing is quick
Have all vegetables prepped before cooking the noodles
Use full-fat coconut milk for the richest dressing

1
Combine dressing ingredients
- In a small bowl, whisk together the coconut milk, lime juice, garlic, ginger, soy sauce, sesame oil, rice vinegar, and honey.
- Stir until smooth and well combined.
- Taste and adjust seasonings—add more lime for brightness or honey for sweetness.
- Set aside.
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Ready when: Dressing is smooth and fully combined with no lumps
Tip: Whisk thoroughly so the coconut milk emulsifies with the lime juice rather than separating
2
Add water to Instant Pot
- Pour 2 cups of water into the Instant Pot inner pot and place the trivet inside.
- The water should not quite touch the trivet—this is a steaming environment for the noodles.
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Ready when: Trivet sits securely in the pot with water below it
Tip: Do not fill above the trivet—the pressure cooker steams rather than boils the noodles
3
Arrange noodles in pot
- Place the uncooked brown rice noodles directly on the trivet in a loose bundle (don't compress them).
- Close the Instant Pot lid and set the valve to "Sealing."
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Ready when: Noodles are loosely piled on the trivet and lid seals properly
Tip: Leave noodles loose so steam circulates evenly; a tight bundle may cook unevenly
4
Cook noodles under pressure
- Press the "Pressure Cook" button (or "Manual" on older models) and set the cooking time to 3 minutes at high pressure.
- The Instant Pot will take about 2–3 minutes to come to pressure before cooking begins.
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Ready when: Pot beeps and pressure releases when cooking is complete
Tip: Brown rice noodles are thicker than white rice noodles; don't extend cooking time or they'll turn mushy
5
Release pressure and drain noodles
- When the pot beeps, carefully turn the valve to "Venting" to quick-release the steam.
- Once pressure is fully released, open the lid.
- Lift out the trivet with the noodles using tongs and transfer the noodles to a colander.
- Rinse under cold running water until they're completely cooled and no longer steaming.
- Let them drain well for 2 minutes.
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Ready when: Noodles are cool to the touch and water runs clear
Tip: Cold rinsing stops the cooking process and prevents clumping; don't skip this step
6
Combine noodles and vegetables
- Transfer the cooled noodles to a large mixing bowl.
- Add the diced red and yellow peppers, diced cucumber, and torn basil.
- Pour half of the prepared dressing over the noodles and vegetables.
- Toss gently but thoroughly, using two spoons or salad tongs to coat everything evenly without breaking the noodles.
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Ready when: Noodles are evenly coated with dressing and vegetables are distributed throughout
Tip: Toss gently to keep noodles intact; aggressive tossing breaks them into short pieces
7
Taste and adjust dressing
- Take a bite and taste the salad.
- Add the remaining dressing a little at a time, tossing between additions, until you reach your preferred flavor balance.
- The salad should taste bright and a bit salty, with the coconut milk providing richness without being heavy.
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Ready when: Flavors are balanced to your taste
Tip: It's easier to add more dressing than to remove it, so go slow and adjust gradually
8
Top and serve
- Divide the salad among serving bowls or plates.
- Top each portion with chopped roasted peanuts, sliced scallions (if using), and a pinch of red pepper flakes for heat.
- Serve at room temperature or chilled, depending on preference.
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Ready when: Toppings are arranged and salad is ready to eat
Tip: Add peanuts just before serving so they stay crunchy; if mixed in earlier, they'll soften and lose texture

Good to know

Tips

Brown rice noodles require slightly longer cooking than white rice noodles due to their bran layer; don't skip the initial water rinse after pressure cooking, as it halts the cooking process and prevents mushiness.
Make the dressing while the noodles cook to maximize efficiency and ensure all components are ready for assembly.
This salad benefits from resting 30 minutes to 2 hours before serving, allowing the noodles to fully absorb the coconut-lime dressing and flavors to deepen. It's excellent for meal prep.
For added protein, top with crumbled tofu, cooked shrimp, or sliced grilled chicken breast; these don't need to be mixed into the base salad.

Make ahead

You can prepare the dressing and chop all vegetables up to 8 hours ahead. Cover and refrigerate separately. Cook the noodles up to 4 hours before serving and store them in an airtight container at room temperature or in the fridge. Assemble the final salad 30 minutes to 2 hours before eating—the flavors improve as they meld, and the noodles soften slightly as they absorb the dressing.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The noodles will continue to soften and absorb dressing, which many people prefer after a night or two. Leftover salad doesn't freeze well due to the texture of the vegetables and noodles. To refresh, add a squeeze of fresh lime juice and a drizzle of sesame oil before serving. Do not reheat; serve cold or at room temperature.

Substitutions

brown rice noodles, uncooked → white rice noodles or buckwheat (soba) noodles. Reduce cooking time to 2 minutes for white rice noodles, as they're thinner and cook faster. Soba noodles are firmer and work well in this salad; use the package timing.
full-fat canned coconut milk → cashew cream (1/2 cup raw cashews blended with 1/4 cup water and 2 tablespoons lime juice). Creates a lighter, less tropical dressing. Blend until completely smooth for the best texture.
roasted unsalted peanuts → roasted cashews or crushed pistachios. Both provide crunch and richness. Use the same amount and adjust salt to taste.
fresh basil leaves, Thai or sweet → fresh cilantro or mint. Cilantro adds an herbal bite; mint brings a cooling note. Either works beautifully in this Thai-inspired salad.