Incredibly easy Instant Pot noodles with garlic and parmesan and a creamy luscious sauce to serve with your favorite protein!
Course Side Dish
Keyword aglio e olio, instant pot noodles
Cook Time 20minutes
Total Time 20minutes
1tablespoonoilvegetable or olive oil
8 oz(250g)spaghetti noodlesbroken in half to fit the pot
2tablespoonsgrated parmesanfor garnish - optional
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.
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.