Incredibly easy Instant Pot noodles with garlic and parmesan and a creamy luscious sauce to serve with your favorite protein! It’s the ultimate side dish that you can make in one pot, and in just 20 minutes!
If you haven’t tried making noodles in the Instant Pot, you’re missing out! These creamy (no cream!) one-pot garlic and parmesan noodles are to die for! I love the fact that these noodles are made in one pot so they soak up all of the flavors of the garlic and cheese, and get the creaminess from the starchy noodles.
They’re perfect to feed a crowd as you can make a large batch at once without having to babysit the pot. This recipe is great for busy weeknights, or when you want to make a delicious side dish without putting too much effort into it.
Instant Pot Noodles Recipe
As I said, making this dish in the Instant Pot makes it incredibly easy and you just need one pot (the Instant Pot insert!).
The Ingredients
Here’s what you’ll need to make it:
- Noodles – use any type of noodles, I like to use spaghetti for this particular dish.
- Stock – vegetable or chicken stock works great here, but you can also use water (less flavor though).
- Garlic – fresh is better!
- Butter, oil, chili flakes, salt, parsley and parmesan for garnish.
The Directions
- On the Instant Pot, press on SAUTE normal. Once the screen displays the message HOT, add oil and melt the butter (or use just butter). Sauté the garlic with chili flakes for a minute.
- Then switch off the sauté setting, and add the stock, salt, and spaghetti. Make sure that you layer the spaghetti in random directions to avoid sticking to each other.
- Secure the lid and set the vent to SEALING. Then select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, naturally release the steam for 7 minutes then quickly release the rest of the steam.
- Carefully remove the lid, and give the noodles a mix. If some of the noodles are stuck to each other, just separate them using 2 forks.
- Finally, stir in fresh parsley, and serve with some grated parmesan on top.
Expert Tips
- Water can be used instead of vegetable or chicken stock, but keep in mind that a good stock gives more flavor.
- You can turn this recipe into a dump and start recipe, but I recommend sauteing the garlic as it gives a better flavor.
- Don’t worry if the liquid isn’t covering all of the spaghetti, it will once the Instant Pot comes to pressure.
- You can keep this side dish vegan by using vegan butter and skipping the parmesan cheese.
- If you use olive oil in this recipe, the result will be similar to the Italian aglio e olio noodles.
- The pasta water is what creates a rich luscious sauce, so don’t try to get rid of it.
- After pressure cooking, have a taste and adjust seasonings to your preference.
- It doesn’t matter if you double, triple, or quadruple the recipe, you will still have to keep the cooking time the same. But make sure that the pasta can fit your Instant Pot (do not overfill!). I usually make this as indicated in my recipe card, and use my 6 quart instant pot.
- The recommended portion of pasta per person is 2 oz.
Storing and Reheating Instant Pot Noodles
Store in the fridge for up to 3 days in an airtight container, and reheat in the microwave. I recommend adding a splash of water before reheating so that the noodles don’t dry out, as the sauce thickens up in the fridge.
What to Serve With?
Enjoy this pasta on its own for a quick lunch, or as a side within a meal. Serve it with your favorite protein. Below are a few ideas:
- Instant Pot lemon garlic chicken
- Instant Pot chicken parmesan
- Instant Pot creamy chicken with mushrooms
- Instant Pot chicken thighs
- Instant Pot chicken marsala
If you try this recipe, then don’t forget to review it as I would love to hear about your experience! And for more delicious Instant Pot recipes, make sure to check out my Instant Pot recipe collection.
Instant Pot Garlic Parmesan Noodles
Equipment
- Instant Pot
Ingredients
- 1 tablespoon oil vegetable or olive oil
- 2 tablespoons butter divided
- 5 cloves garlic crushed
- ½ teaspoon chili flakes
- 2 cups vegetable stock
- ½ teaspoon salt
- 8 oz (250g) spaghetti noodles broken in half to fit the pot
- 2 tablespoons fresh parsley chopped
- 2 tablespoons grated parmesan for garnish – optional
Instructions
- On the Instant Pot, press on SAUTE normal. Once the screen displays the message HOT, add oil and melt the butter (or use just butter). Saute the garlic with chili flakes for a minute.
- Switch off the saute setting, and add the stock, salt, and spaghetti. Make sure that you layer the spaghetti in random directions to avoid sticking to each other.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, naturally release the steam for 7 minutes then quickly release the rest of the steam.
- Carefully remove the lid, and give the noodles a mix. If some of the noodles are stuck to each other, just separate them using 2 forks.
- Stir in fresh parsley, and serve with some grated parmesan on top.
Video
Notes
- Water can be used instead of vegetable or chicken stock, but keep in mind that a good stock gives more flavor.
- You can turn this recipe into a dump and start recipe, but I recommend sauteing the garlic as it gives a better flavor.
- Don’t worry if the liquid isn’t covering all of the spaghetti, it will once the Instant Pot comes to pressure.
- You can keep this side dish vegan by using vegan butter and skipping the parmesan cheese.
- If you use olive oil in this recipe, the result will be similar to the Italian aglio e olio noodles.
- The pasta water is what creates a rich luscious sauce, so don’t try to get rid of it.
- After pressure cooking, have a taste and adjust seasonings to your preference.
- It doesn’t matter if you double, triple, or quadruple the recipe, you will still have to keep the cooking time the same. But make sure that the pasta can fit your Instant Pot (do not overfill!). I usually make this as indicated in my recipe card, and use my 6 quart instant pot.
- The recommended portion of pasta per person is 2 oz.
- Store in the fridge for up to 3 days in an airtight container, and reheat in the microwave. I recommend adding a splash of water before reheating so that the noodles don’t dry out as the sauce will thicken up in the fridge.
Barb
I changed the recipe slightly; used Fettuccine and once the pasta was cooked, added much more Parmesan Cheese, freshly grated, and fresh spinach. Stirred the cheese and spinach in, and allowed to melt/wilt for a good 5 minutes.
Leaving the pasta for a 7 minute NPR meant NO FOAM SPEWING OUT! And contrary to what I’ve read in other blogs, the pasta was NOT overcooked.
I would normally do this type of recipe in a pot on the stove top, but was anxious to see how much easier using the IP would be. Verdict … Much Easier.
Thanks very much
Ray
Tried it out and my family were so proud of me. Thank you for the recipe
Candace
Hello! I do not have an instant pot yet, but would love to make this! Are you able to tell me how to make it without one?
Diana
Hi Candace, we have a similar recipe made in a skillet. Follow this link.
Beth f
I’m hoping I’m not ruining it by putting it in longer, but the noodles that were not covered by the liquid did not cook. So I stirred it up and put it on longer. It smells delicious, though, and can’t wait to try it.
NurseNeNe
This recipe is FANTASTIC! Tasted like a rich fettucine without the cream. So easy to make, but tasted like something from a fancy restaurant.
Beth
Delicious simplicity! If sometimes wanting to add fresh spinach and/or sun dried tomatoes, when would they be added? Stirred in at the end? Thank you.
Diana
Hi Beth, sounds delicious! I would add the spinach and sundried tomatoes at the end, then cover with the lid and leave them there for a few minutes before serving (for the spinach to wilt). Enjoy!
Beth
I did as you suggested and it was wonderful! I was out of chili flakes but stirred two big handfuls of fresh baby spinach, plus chopped sun dried tomatoes – they came in oil but next time I’ll reconstitute dry. The spinach was almost wilted just from stirring, but I put the glass lid on during “Keep Warm,” for about five minutes. My husband said he’d eat this every day. Thank you so much! Last question – if adding veggies like zucchini or asparagus, would you just let them stay on Keep Warm a little longer? Or maybe switch to a low sauté? (My IP has 6 saute settings.)
Joan Konkle
How does this recipe work with gluten free noodles?
Diana
Hi Joan, sorry I don’t usually cook with GF noodles so I can’t answer with certainty but I don’t see why it wouldn’t work. If you try it, let me know what you think!