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Instant Pot Garlic Noodles


  • 2 TBSP water (for sautéing)

  • 8 garlic minced

  • 2 TBSP low sodium soy sauce

  • 1 TBSP Sriracha or red chili sauce

  • 1 tsp apple cider vinegar

  • 1⁄2 tsp maple syrup

  • 2 cups vegetable broth

  • salt to taste

  • 8 oz whole wheat spaghetti

  • 4 green onions sliced (light and dark green part)

  • 1 tablespoon sesame seeds (optional for fat free)

Instructions: Turn on sauté mode on Instant Pot. Once hot, add the 2 tbsp water ,minced garlic and saute for about 2-3 mins . Add the vegetable broth , soy sauce or aminos, vinegar ,maple syrup and salt. Stir to combine. Break the spaghetti noodles into half , place them criss cross in the pot by putting the first half of the noodles down in one direction and the second half of the noodles down right on top of them going in a perpendicular direction. Make sure they are spread out in the pot and covered by the liquid. Close the lid on the pot.Cook at High pressure for 5 Minutes. Once the pot beeps ,Wait 2-3 minutes and then Quick Release the remaining pressure manually. Stir and separate the noodles. You want the noodles to be separate from each other and moving freely and indecently, no clumps. There is a possibility of some water being left in the pot, but they will get absorbed as you stir the noodles. Add sliced green spring onions and sesame seeds just before serving.

Link to YouTube video:

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