Pressure Cooker Garlic Noodles

Serves 4 in about 39 minutes. A pressure cooker recipe built around oyster sauce and powdered ginger.

Ingredients

• 10 large cloves garlic (4-5 tbsp) pressed or very finely minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 ¼ cups water or low sodium chicken broth, divided
• 8 oz uncooked spaghetti noodles, broken in half
• 1 tablespoon oyster sauce
• 1 tablespoon low sodium soy sauce
• 2 teaspoons toasted sesame oil
• ¾ teaspoon powdered ginger
• ¼ teaspoon salt, or more to taste
• ⅛ teaspoon cayenne pepper, or more to taste

Method

1. Turn on the Sauté setting to the lowest heat. When hot, add the butter and oil.
2. Stir in the garlic and stir it frequently.
3. While the garlic is cooking, mix together the sauce ingredients.
4. Sauté the garlic until fragrant, but not burnt.
5. Stir in the sauce and stir.
6. Stir in 1 ¼ cups of the water/broth and stir. Turn off the sauté setting.
7. Tip in the spaghetti noodles in a random bird nest pattern so fewer will stick together.
8. Tip in the remaining cup of water/broth over the pasta.
9. Close the lid and set the steam release knob to the Sealing position.
10. 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.
11. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 3 minutes (3 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
12. When the pin in the lid drops back down, open the lid. Mix the noodles very well.
13. Set the lid back on, but don't seal the vent. Leave it to the pasta sit for about 5 minutes, then open the lid and stir again. Separate any stuck together noodles.
14. Plate immediately.

More instant pot ideas are in the instant pot collection.