If you crave comforting, saucy noodles bursting with garlicky goodness—but want them fast—these Instant Pot Garlic Noodles are made for you! This recipe delivers slurpable, restaurant-style noodles loaded with flavor, all with just one pot and minimal cleanup. You’ll have dinner on the table faster than takeout, and with a bold, savory flavor that never gets old.
Why You’ll Love This Recipe
- Restaurant Flavor, Minimal Effort: The Instant Pot transforms simple pantry staples into glossy, garlicky noodles reminiscent of your favorite Asian takeout spot—with almost zero hands-on cooking.
- 15-Minute Wonder: From start to finish, this entire Instant Pot Garlic Noodles recipe comes together in a flash—prep and cook time clock in at under 20 minutes!
- Customizable & Family-Friendly: Whether you love a spicy kick or crave mellow noodles, you can easily tweak the sauce, swap in your favorite noodle type, or add veggies and proteins for a full meal.
- One-Pot Clean-Up: Everything cooks right in your Instant Pot, so you enjoy all the fun and skip the pile of dishes.
Ingredients You’ll Need
It’s amazing how a handful of humble ingredients come together to make something so soul-satisfying! Here’s what you need for Instant Pot Garlic Noodles and why each one shines in this dish.
- Oil or Butter: Any neutral oil keeps the noodles silky and coats each strand. Avocado oil, canola oil, or a mix with butter gives rich flavor without overpowering the garlic.
- Toasted Sesame Oil: Just a teaspoon infuses the noodles with that signature, nutty aroma—don’t skip it!
- Thin Spaghetti or Canton Noodles: These soak up the delicious sauce perfectly. If using spaghetti, break them in half for easier mixing.
- Garlic (8-10 cloves): The star of the show! Use fresh and finely minced for max flavor that permeates every bite.
- Scallion (Green Onion): White parts add mellow onion sweetness as they sauté, while greens give a pop of color and fresh flavor on top.
- Light Soy Sauce: The salty-sweet base of the sauce that gives depth and umami.
- Oyster Sauce (or vegan substitute): Adds richness and classic Asian noodle character—you won’t believe how savory it tastes!
- Red Chili Sauce (Sambal Oelek works great): Optional, but just a little gives a gentle back-heat; feel free to adjust for your spice preference.
- Brown Sugar: Balances out the salty and spicy notes with a subtle touch of sweetness.
- Vegetable Broth or Water: Broth gives added depth, but water works perfectly in a pinch for cooking the noodles.
- Salt: To taste, especially if your broth and sauces are low sodium.
- Sesame Seeds: A sprinkle on top adds crunch and a gorgeous finishing touch!
Variations
Instant Pot Garlic Noodles are endlessly riff-able! Whether you’re tailoring for dietary needs, want more veggies, or just love trying new flavors, here are some deliciously simple ways to switch things up.
- Add Veggies: Toss in sliced bell pepper, shredded carrots, baby spinach, or snap peas before pressure cooking for a colorful veggie boost.
- Make It Vegan: Use plant-based butter and oyster sauce alternatives; the flavor still packs a punch without any animal products.
- Protein Power: Top with sautéed tofu, grilled shrimp, leftover chicken, or even a fried egg for a more substantial meal.
- Swap the Noodles: Try rice noodles, udon, or even whole wheat spaghetti—just adjust the cook time and liquid as needed.
- Turn Up the Heat: Add a drizzle of chili oil or a splash of Sriracha for bold spice lovers!
How to Make Instant Pot Garlic Noodles
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to Sauté mode and let it heat up for a minute or so. Pour in your oil (and that glorious toasted sesame oil) and swirl to coat. Add the minced garlic and the white parts of the scallions. Sauté for about a minute—just until fragrant and barely golden. Make sure the garlic doesn’t brown, as it can turn bitter quickly. Once you’re enveloped in that incredible garlicky aroma, promptly turn off the Instant Pot to prevent overcooking.
Step 2: Layer the Noodles & Sauce
Break your thin spaghetti or Canton noodles in half and scatter them in a loose, zigzag pattern over the sautéed aromatics—this helps minimize clumping as they cook. Pour over the soy sauce, oyster sauce, red chili sauce, and brown sugar. Next, add your vegetable broth (or water). Press the noodles down lightly with a spatula so they’re just covered by liquid. Don’t stir at this point; layering is key for even cooking.
Step 3: Pressure Cook
Seal the lid, ensuring the vent is in the sealing position. Set your Instant Pot to Pressure Cook (High) for 5 minutes. When time’s up and you hear the beep, do a quick release of the pressure—stand back as the steam is hot! Give the noodles a good stir and let them rest for 2 minutes; this gives them time to soak up every last drop of sauce and finish softening.
Step 4: Final Touches & Serve
Taste and sprinkle in a little salt if you think it’s needed—every soy sauce brand is a bit different. Top with the green parts of the scallions and a liberal shower of sesame seeds. You’ll want to serve these Instant Pot Garlic Noodles piping hot for peak flavor and silkiness!
Pro Tips for Making Instant Pot Garlic Noodles
- Layering is Everything: Place the noodles in a zigzag or criss-cross pattern and avoid stirring at the beginning—this ensures they won’t clump or stick together as they cook.
- Don’t Overbrown the Garlic: Sauté just until fragrant. Burnt garlic can turn acrid, so be ready to turn off the pot the moment the aroma hits its peak.
- Resting = Perfect Texture: After pressure release, let the noodles sit for a couple of minutes with the lid off—this helps absorb extra sauce and finish cooking to a tender, slurpable finish.
- Sauce Flexibility: Don’t be shy to adjust soy, oyster, and chili sauces to match your own personal taste and pantry; this recipe is very forgiving!
How to Serve Instant Pot Garlic Noodles
Garnishes
Make these noodles irresistible with simple but striking garnishes: a generous sprinkle of toasted sesame seeds, the fresh green tops of scallions, or even an extra drizzle of sesame oil. Crisp fried shallots or thin chili slices add restaurant-level flair if you’re feeling fancy!
Side Dishes
Pair your Instant Pot Garlic Noodles with steamed or roasted veggies (think bok choy, broccoli, or snap peas), or serve alongside crispy tofu, teriyaki chicken, or pan-seared shrimp for a more filling meal. They’re also a hit with Asian-style cucumber salads or spring rolls on the side.
Creative Ways to Present
For extra wow-factor, twirl portions into neat nests using tongs before plating and top each with garnishes. Serve the noodles in small cast iron pans or colorful bowls for a family-style feast, or layer into lettuce cups for a playful twist at parties!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Instant Pot Garlic Noodles (lucky you!), let them cool completely before transferring to an airtight container. Refrigerate for up to 3–4 days—they reheat beautifully and are great for packed lunches!
Freezing
While possible, freezing is best for short periods with these noodles, since their tender texture can soften further when thawed. Allow to cool, then freeze in individual portions; reheat directly from frozen for a quick meal, but be aware the noodles may break up a little.
Reheating
Reheat leftovers in the microwave or on the stovetop, adding a splash of water or broth to loosen up the sauce. A quick toss and they’re as lustrous and slurp-worthy as when first made—perfect for speedy weeknight cravings!
FAQs
-
Can I use a different type of noodle for Instant Pot Garlic Noodles?
Absolutely! While thin spaghetti or Canton noodles work perfectly, you can easily use rice noodles, udon, or even ramen nests. Just keep in mind different noodles may require slight adjustments in liquid and cook time, so always check your Instant Pot’s manual for guidance.
-
How can I make these noodles gluten-free?
To enjoy Instant Pot Garlic Noodles gluten-free, use certified gluten-free spaghetti or rice noodles, swap the soy sauce for tamari or coconut aminos, and choose a gluten-free oyster sauce (many Asian markets carry excellent options).
-
The noodles came out clumpy. What happened?
Clumpy noodles are often from stirring or stacking the noodles too closely. Always layer the noodles in a zigzag, criss-cross pattern and resist stirring before cooking—this helps them cook evenly as they absorb the delicious sauce.
-
Can I double the recipe in my Instant Pot?
Yes, you can! Just double all ingredients but keep the same cook time. Make sure you do not fill your Instant Pot past the “max” fill line, and give the noodles an extra 1-2 minutes of resting time if needed so they absorb the sauce evenly.
Final Thoughts
There’s something so irresistible about a bowl of glossy, aromatic Instant Pot Garlic Noodles: it’s weeknight comfort, last-minute hunger hero, and dinner party sidekick all in one. I can’t wait for you to try them—and see just how easy and delicious homemade noodles can be!
Print
Instant Pot Garlic Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
- Diet: Vegetarian
Description
These Instant Pot garlic noodles are a quick and flavorful dish that’s perfect for a busy weeknight. With a delicious blend of garlic, soy sauce, and chili sauce, these noodles are sure to become a family favorite.
Ingredients
Main Ingredients:
- 2 tablespoons Oil or Butter
- 1 teaspoon Toasted Sesame Oil
- 8 ounces Thin Spaghetti or Canton Noodles
For Sauce:
- 8–10 cloves Garlic, finely diced or minced
- 2 Scallions or Green onion, white and green parts separated, chopped
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/2–1 tablespoon Red Chili Sauce
- 1 teaspoon Brown Sugar
Others:
- 2 cups Vegetable Broth or Water
- Salt to taste
- 1 teaspoon Sesame seeds to garnish
Instructions
- Heat the Instant Pot: Set the Instant Pot to Saute mode. Add oil and toasted sesame oil.
- Saute: Add garlic and white part of scallions. Saute until fragrant. Turn off the Instant Pot.
- Prepare Noodles: Break spaghetti in half and place in a zigzag pattern in the Instant Pot.
- Add Ingredients: Top with soy sauce, oyster sauce, chili sauce, and brown sugar. Add broth and press noodles down to cover with liquid.
- Cook: Close the lid, set to pressure cook for 5 minutes. Quick release pressure, stir noodles, and let rest for 2 minutes.
- Season and Serve: Add salt to taste, top with green scallions and sesame seeds. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
