These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump and go noodle recipe is a quick weeknight meal you will want to make over and over….and over again.
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Every once in a while hubby and I will go on a lunch date to one of our favorite sushi restaurants. They have an all you can eat buffet that comes with some pretty cool appetizers.
One appetizer on the list are some tasty garlic noodles.
So before I get sushi wasted, I always load up on a ton of garlic noodles. And then the thought occurred to me, these garlic noodles would be great in my Instant Pot Pressure Cooker.
So here you go...the most easiest and tastiest Garlic Instant Pot noodles.
How to make Garlic Instant Pot Noodles
- First, whisk together your sauce ingredients.
- Pour ingredients in the Instant Pot.
- Then, you break your spaghetti noodles in half and lay them on the noodles in a fan. Push the noodles down, making sure they are covered with the liquid. Cover and cook on high pressure for 6 minutes.
- When timer is up, do a quick release. Open the pot and see the magic of cooked noodles. Do a quick stir and serve.
What are the best noodles for your Instant Pot?
I love making Instant Pot Pasta. I’ve used elbow macaroni, large shells in my white cheddar pressure cooker pasta recipe, rotini, and now thin spaghetti noodles.
For this recipe, thin spaghetti worked great.
For the ratio of noodles to liquid, I used 1:2 (1 part noodles, 2 parts liquid) but added a few more tablepsoons of soy sauce and oyster sauce for flavor. The noodles will still suck up the extra liquid. So that's 8 oz of pasta for about 2 cups of liquid.
I hope you enjoy these Garlic Instant Pot Noodles as much as we do.
Looking for more Pressure Cooker Side Recipes? Try these out...
- White Cheddar Pressure Cooker Pasta
- Pressure Cooker Southern Collard Greens
- Cheddar & Sour Cream Corn on the Cob
These are also great served with these egg rolls.
Pin Garlic Instant Pot Noodles for Later
Garlic Instant Pot Noodles
Ingredients
- 1 cup water
- 1 cup chicken broth
- 6 cloves garlic minced
- 2 Tablespoon soy sauce
- 2 Tablespoon brown sugar
- 1 Tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (Sambal Oelek}
- 8 oz thin spaghetti noodles broken in half
- Sesame seeds topping
- Green onion topping
Instructions
- Combine water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste in the Instant Pot. Whisk to fully incorporate.
- Place broken spaghetti noodles on top, making sure they are spread out in the pot and covered by the liquid.
- Cover the Instant Pot and cook on High pressure for 6 minutes. Once timer goes off, do a quick release.
- Once all pressure is released, open the pot and stir the pasta noodles, allowing the noodles to separate and the sauce to thicken.
- Serve and top with sesame seeds and green onions if desired. Enjoy 🙂
Notes
Notes on Garlic Instant Pot Noodles
- When laying the spaghetti noodles in the pot, try to lay them in a fan motion, so they are somewhat separated.
- Once you open the pot after cooking, the noodles will look stuck together and there will be liquid. A quick stir will separate the noodles and suck up the sauce. These noodles are great for meal prep.
- This recipe was made in a 6Qt sized Instant Pot.
Nutrition
Step by Step Photos of Garlic Instant Pot Noodles
Katherine says
We have had this on its own and love it. Today I would like to add ground chicken and some veggies to this, do you recommend adding more liquid or changing cooking time? 🙂
Tanya says
Hi Katherine, sounds yummy. I would brown the chicken first. I'd keep the liquid amount and cooking time the same, as the chicken and veggies will have a little liquid on their own. Please let me know how that works out for you. I'm thinking of giving that a try myself.
Vanessa says
I added some cilantro after cooking for extra flavor. Came out great.
Gracie says
Made this just last night and was a big hit with the family, the only change I made was I used Whole Grain Linguine pasta and it turned out great! Thank you for sharing.
Tanya says
Thank you for the feedback! I love that you used whole grain noodles too 🙂
Connie says
It was so yummy!
Tara says
If I don’t have oyster sauce and sesame oil, what can I use in its place?
Tanya says
Hi Tara, you could add more soy sauce if you don't have oyster. I don't have a good sub I can think of for the sesame oil, it's hard to replicate that taste but you could leave it out.
Michael says
According to your instructions, this dish is simple to make. It's very good. Thanks you!
Patricia McDermott says
Came out darker than your finished picture suggested but tastes wonderful!
Rachel says
This were amazing!!!!!! they were so easy that I thought no way are they going to taste good... But yes! I will be making these a million more times.. Served along some lettuce wraps!
Susan J Naus says
We loved this recipe! The noodles were very tasty. I added more of the chili garlic sauce because we love spicy foods. Definitely a keeper!
shawn says
Hey how does the 4:1 ratio work? 8 oz of noodles and 2 cups (16 oz) of liquid in the recipe. That sounds like 2:1, but that just might be the way I think.
Tanya says
Great question! I meant a ratio of 1:4 in regards to lbs of pasta to cups of liquid. So 16 oz of pasta would be 4 cups of liquid. and 8 oz of pasta would be 2 cups of liquid. So to answer your question, your thinking is correct and my math is wacky lol 🙂 Thanks, I'll update the blog post.
Shawn says
Cool both of our maths work. Got a lot of 3 oz packages of ramen recently and I want to see if I can do this but wanted the ratios right.
Becky says
I don’t eat oysters. Is there a substitute for the oyster sauce that would work well and not change the taste a lot?
Tanya says
I think substituting it would change the taste a lot, so I wouldn't add a new ingredient. I'd just increase the soy sauce by a little.
Alli says
If you go to a well-stocked Asian market, there is a product by Lee Kum Key brand called "Vegetarian Stir-Fry Sauce". It's pretty similar to oyster sauce and I often use it as a replacement.
Laura says
Wow, this recipe looks super tasty! With a 6 minute cooking time, I think I'd like to try adding thin chicken breasts to the pot before cooking and see how the recipe turns out. Looks fabulous without anything extra, though, and I will definitely be sharing!
mary Cutini says
This is a great and easy recipe! Thank you for sharing. I have a large family so I wanted to double the size. I was worried about whether I needed to add more time? Less time? I tried to research that but got too many different opinions. So, I decided, what the heck, just follow the recipe and double up! It came out amazing! I added a bag of frozen peas and carrots to the cooking and maybe next time I will add a protein. But they were amazing just the way you said! I brought left overs for lunch today and can't wait to eat!
Beverley M says
Rule of thumb: never change the cook time. Imagine if you were making one cup of tea. You would steep it for 3 minutes. If you were making a pot of tea, or a huge vat of tea, you would still only steep it for threee minutes.
Linda says
What an easy delicious recipe!! Thank you for posting it. We bought a rotisserie chicken as someone else recommended and added pieces of the shredded chicken to our bowls of noodles. Great combination! Have already shared this recipe with a friend and will definitely make again!