Instant Pot Garlic Noodles
This Instant Pot garlic noodles recipe is a great vegetarian pasta dish in the pressure cooker! These noodles have onions, sesame oil, and sriracha for a little kick. This 15-minute noodles recipe is an easy weeknight meal or side dish, ready to enjoy when you are!
Servings: 4 servings
Calories: 321kcal
Cost: $2
Equipment
- Instant Pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1/2 sweet onion thinly sliced
- 8 ounces spaghetti linguine, or fettuccine, broken in half, use gluten free for a non-wheat version
- 2 cups water
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon tamari or low sodium soy sauce if not gluten free
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sriracha optional
- 2 green onions chopped
- Sesame seeds to garnish
Instructions
- Set the Instant Pot to Saute mode. Add the olive oil, garlic, and onion, and saute for 4 to 5 minutes until the Vegetables have begun to soften. Turn off saute mode.
- In a jar with an air tight lid, combine the sauce ingredients: honey, sesame oil, rice vinegar, soy sauce, ground ginger, and optional Sriracha. Seal with lid and shake well to combine.
- Add the sauce and 1 cup of water to the instant pot. Then add the noodles. Finally, add the remaining 1.5 cups water over the noodles, but do not stir.
- Place the lid on the instant pot and seal to close. Pressure cook on Manual or High Mode for 5 minutes. Then allow the noodles to naturally release for 4 minutes after that. Release the remaining pressure until the float valve on the lid goes down, then stir. Place lid back on the instant pot and allow noodles to sit for 5 minutes to absorb the remaining sauce.
- Serve and add chopped green onions and a sprinkle of Sesame seeds in top.
Nutrition
Calories: 321kcal | Carbohydrates: 55g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 192mg | Fiber: 2g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg