Instant Pot Garlic Noodles are super garlicky, and easy to make. You can have these flavorful noodles as a side dish or a main dish. Pressure cooker Garlic Noodles are Asian takeout made at home!
Instant Pot Garlic Noodles
Warning: if you don’t like garlic this is definitely not the recipe for you! Trust me, no vampires will come near you after eating these tasty noodles!
These days we are staying at home more. And since we aren’t going out to restaurants, what do I do when I’m craving Chinese takeout? Make my own!
The Instant Pot® makes it easy and quick to make homemade Chinese food.
Which Type of Pasta is Best for Garlic Noodles?
I think spaghetti is the best pasta to use. However there are a few others that I like as well:
• Angel Hair – Vermicelli
• Fettuccine
• Linguine
Whichever pasta you use, be sure to weigh it so that the water to pasta ratio is correct.
Also, note that different pastas will have different cook times in the pressure cooker. Try 1/2 the time the package directions say.
Here are the steps to make this tasty Instant Pot Garlic Noodles recipe:
Can I Add Vegetables?
Sure! Add whatever you like that will cook in the same amount of time as the noodles.
Some suggestions are:
• Sliced Carrots
• Mushrooms
• Snow Peas
Can This Recipe Be Doubled?
Yes it can! Double all of the ingredients, but keep the cook time the same.
A word of caution… That much spaghetti (noodles) in the 6 qt pot may end up with a few more stuck together noodles.
Just try to get them in the liquid as much as you can, and in a random pattern.
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If you make this flavorful pressure cooker garlic noodles recipe, please leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Garlic Noodles are so garlicky, delicious and easy to make. You can have Chinese takeout at home!
- 10 large cloves Garlic (4-5 Tbsp) pressed or very finely minced
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 2 cups Water or Low Sodium Chicken Broth, divided
- 8 oz Uncooked Spaghetti Noodles, broken in half
- 1 Tbsp Oyster Sauce
- 1 Tbsp Low Sodium Soy Sauce
- 2 tsp Toasted Sesame Oil
- 3/4 tsp Powdered Ginger
- 1/4 tsp Salt, or more to taste
- 1/8 tsp Cayenne Pepper, or more to taste
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Turn on the Sauté setting to the lowest heat. When hot, add the butter and oil.
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Add the garlic and stir it frequently.
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While the garlic is cooking, mix together the sauce ingredients.
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Sauté the garlic until fragrant, but not burnt.
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Add the sauce and stir.
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Add 1 cup of the water and stir. Turn off the sauté setting.
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Add the spaghetti noodles in a random bird nest pattern so fewer will stick together.
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Add the remaining cup of water over the pasta.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take a few minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 3 minutes (3 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
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When the pin in the lid drops back down, open the lid. Stir the noodles.
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Place the lid back on, but don't seal the vent. Let the pasta sit for about 5 minutes, then open the lid and stir again. Separate any stuck together noodles.
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Serve immediately.
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This was an awesome, easy dinner. Five stars!
As the name of this recipe so is the work, it’s prepared instantly. I tried your recipe and literally what a perfect recipe you have shared. Thanks for sharing
Sandy, what can I sub for oyster sauce in garlic noodles. Can’t get out to shop.
You can try some hoisin, or some Worcestershire sauce mixed with soy sauce.
Wow, quick, simple and delicious! I loved it!
Yum. Easy. Used water and not broth. Added carrots and peppers the last 5 minutes.