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
Lisa says
I had to had more water in order for the noodles to be covered by the liquid. Used 6qt IP. Anyone else have this issue?
Tanya says
Hi Lisa, the noodles and liquid should look like the photos above. I use a 6 qt also. Some noodles may stick out a little but they will still all get cooked.
Turney Wong says
Years ago, my husband and I would go into Chinatown and rave about the Schezuan chow mein we ate. This is it!!!!! Wonderful, thank you.
Tiff’s Twisted Kitchen says
This was so Freaking Good! I doubled the recipe, because I was feeding 6 and 4 of them were Dudes. That being said, I couldn’t get the pasta to totally submerge; so I kinda tossed it sound in the pot and Locked her down. The 6 minutes wasn’t quite enough and some of the pasta was pretty hard, so I locked the lid down again and ran for another 2 mins. ( use your best judgment). This time I did a quick release, there in the Green Onions and Toasted Sesame seeds. For the final step (with the Cooker off/unplugged I locked the lid down one more time so the residual heat and pressure could warm up the Onions.
We thought we died and went to heaven! Hubby had grilled up a nice Tri-Tip, but this stole the show. I’m thinking I could eat this as a meal, with maybe some shrimp or chicken added. Thank you so much and keep the yummy recipes coming!
Amy says
This was delicious! I added shredded rotisserie chicken after the noodles were done cooking. Thanks so much for another great and easy recipe!
Lisa says
I made this and it turned out perfectly. Tons of flavor and bite. I am not sure about the other person that said it was bland. I even left out the oyster sauce as I didn’t have it on hand. Maybe they used too much spaghetti? I used Barilla angel hair and measured out 8 oz. on my kitchen scale. So delicious. This went into my permanent recipe file.
Monica says
I allergic to shellfish. Any substitute for the oysters sauce?
Tanya says
There is a vegan oyster sauce. Also, other readers have also modified by eliminating the oyster sauce and adding more soy sauce and brown sugar. I haven't tried this myself but it's gotten good reviews.
Heather Kent Dickson says
Just to let you know that shellfish are crustaceans (lobster, crab, shrimp) and oysters (and clams, scallops, mussels) are mullusks. So "shellfish" does not include mollusks. Of course you may be allergic to oysters, but it's not shellfish and the allergies are separate. I am allergic to shellfish (crab, shrimp, lobster) and grateful I can enjoy mullusks. It makes me feel less "left out". 🙂
Sandy says
I didn't know that Heather! My husband's is allergic to clams. He recently had a bad reaction to lobster. The reaction is so awful that he won't touch any of it!
For recipes that call for oyster sauce I use a vegetarian oyster sauce made with mushrooms.
Valerie says
Can you double the recipe?
Tanya says
yes, cook time remains the same.
Jerry says
I bought an Instapot a few weeks ago and I came across this recipe and decided to make this as my first attempt. It came out perfect!!! My wife and I loved it! Loved the recipe and loving your site. BOOKMARKED!!!
Debbie says
This sound delicious but I don't have an instant pot, can it be adapted to crockpot or stove top.
Tanya says
Hi, I'm not sure how these would hold up in a crock pot. I also haven't made them without my Instant Pot but stovetop would work for sure. Boil the noodles separatley and drain. Adjust the sauce by omitting the water and using 1/2 cup of the chicken broth. Once sauce is to your liking, pour sauce over noodles and cook for about a minute to ensure sauce covers the noodles.
tab says
This was my first attempt at cooking noodles in the instapot. In 6 minutes the noodles weren't done so I had to cook longer. I noticed other sites say to cook for 6 minutes and then do natural release for another 6 before quick release. That may have made them more al dente. these came out very bland. Add more seasoning!
Tanya says
Hi Tab, sorry these didn't work out for you. I quick release all my pasta. When I don't, they overcook. It may be the brand of noodles you are using as well. Thin spaghetti noodles would work best.
Also, these noodles aren't supposed to be soft like pad thai or marinara spaghetti noodles. They should have a little more bite. If you do try again, I'd recommend your method of natural release and modification of the seasonings to your liking.
Beverly Osborne says
I cooked for 8 mins as has worked for al dente, then did quick release. I didn't have the oyster sauce or chili paste. I used 3 cups veggie broth since doing vegan and 12 oz (Packaged in 12 oz) of veggie spaghetti.I used 3 tablespoons of Sweet Chili Sauce to substitute for chili paste. My grandkids LOVED, LOVED, Loved. Next time since I had more spaghetti, I will double the soy sauce with brown sugar to have a little more sauce.
Lucy Parissi says
These are so easy and quick - so much faster than ordering takeout noodles!
Tanya says
Agreed!
Emma says
I love how simple this recipe is! I can think of so many delicious recipes to serve this with - sweet and sour chicken, ginger pork, ma po tofu...
Danielle says
Wow, these look amazing! They remind me a lot of noodle dishes I had when I lived in China, but now a lot easier using the Instant Pot!
Tanya says
Thank you 🙂 Yes, I love my Instant Pot
Lauren Vavala @ DeliciousLittleBites says
I really need to play with my Instant Pot more! This sounds like something I would absolutely love - the flavors are just perfect!
Tanya says
Thank you 🙂
David says
looks delicious and easy -- garlic + noodles is a winner in my book
Tanya says
Thank you David 🙂