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Asian Garlic Noodles Instant Pot

  • Author: Michelle Burns
  • Total Time: 25 minutes
  • Yield: 3 servings (316 g/serving) 1x


While the original recipe does not call for broccoli, we like the added green vegetable. Do not cook the broccoli with the noodles--it will be quite mushy.




  • 2 Tbs sesame oil (we prefer toasted sesame oil)
  • 6 ounces shiitake mushrooms, sliced
  • 1/2 medium red bell pepper, sliced into matchsticks
  • 1 1/2 Tbs garlic ginger paste
  • 1 cups garlic broth or veggie broth
  • 1/2 pound spaghetti noodles.
  • 1 tbs salted butter
  • 1 tsp dried tarragon
  • 2 large scallions, sliced
  • 1 small head broccoli, cut into small florets


  • 2 tbs oyster sauce
  • 2 tbs hoisin sauce
  • 2 tsp soy sauce
  • 2 tsp ginger, minced or pressed
  • 1-2 tsp chili-garlic sauce or sriracha (less or more depending on the desired spiciness)


  • 1 tbs scallions, sliced
  • 1 tbs sesame seeds



  • Steam broccoli until bright green and just about tender
  • Shock in an ice bath and set aside


  • Place the sesame oil in the Instant Pot and hit Sauté and adjust so it on the more or high setting
  • Once the oil is heated, about 3 minutes, add the mushrooms, red pepper and garlic/ginger paste and sauté for 5 minutes.
  • Pour in the broth and mix well, scraping up any browned bits from the bottom of the pan.
  • Break the spaghetti in half and add it to the pot, making sure it's submeregered in the broth but DO NOT stir.
  • Some may stick up above the broth and that's fine.
  • TOp with the butter and tarragon.
  • Secure the lid, move the valve to the sealing position, cancel the Keep warm function.
  • Set to pressure cook on ghi for 8 minutes.
  • Quick release when done.


  • While the spaghetti is cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger, and chili-garlic sauce and set aside.

To serve

  • Once the pressure is released, remove the lid and mix in the sauce mixture.
  • Let sit in the pot for 5 minutes to allow the sauce to thicken.
  • Add in the broccoli and mix well with tongs
  • Garnish with the sliced scallions and sesame seeds and serve.


Source:  The Step-by-Step Instant Pot Cookbook by Jeffrey Eisner

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 316 g
  • Calories: 311
  • Fat: 15.36 g
  • Carbohydrates: 39.78 g
  • Protein: 7.94 g
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