Instant Pot Asian Garlic Noodles

One of the most popular new recipes I have in my bestselling cookbook is my simple and accessible approach to Asian Garlic Noodles. We’re talking something you’d get at the best of Asian-fusion restaurants but done with totally everyday ingredients and using basic spaghetti for the noodles. And the Instant Pot sees this is done in a true one-pot fashion, with zero draining of liquids. So grab a pair of chopsticks (or a fork) and prepare yourself for one of the most comforting and simple meals you’ll ever know. Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 

Start with a red bell pepper… 

…and slice it into matchstick-like pieces. 

Grab a bunch of scallions… 

…and slice ’em up! 

Now add some sesame oil to the Instant Pot and give it some heat. 

Once the oil’s heated, add in some mushrooms… 

…the pepper… 

…and some garlic. 

Give everything a stir and sauté together for a few moments. 

Next, add in some broth… 

…and grab a box of spaghetti. 

BREAK the spaghetti over the pot (NOTE: Before you have a conniption over broken noodles, we need to do this so it properly fits and cooks evenly)… 

…and lay it in the pot in a criss-cross fashion. DO NOT STIR IT. Just smooth it out with a wooden spoon so it’s as submerged in the broth as possible (and it’s perfectly fine that some will peak above the surface). 

Now top with some butter (this helps keep the noodles from sticking together)… 

…and dried tarragon. 

And there we have it – all ready to pressure cook! Secure the lid and cook at high pressure. 

While the noodles are cooking, take oyster sauce, hoisin sauce, soy sauce and crushed ginger… 

…and add it to a mixing bowl. 

If you want it a bit spicy, add some chili-garlic sauce or sriracha. 

Whisk until combined and set aside. 

When the pot’s done cooking, it’ll look like this. 

Add in the sauce… 

…and stir until fully combined. 

Lastly, add in the scallions… 

…and some sesame seeds. 

Give it all a final stir. And now, you’re ready to serve! 

Okay, first off, can we take a moment to admire how gorgeous these noodles are? 


They’re going to be irresistible to shovel in your mouth. So, you may as well go for it! 

And THAT, my friends, is some seriously delicious comfort in a bowl!

Yield: 6

Instant Pot Asian Garlic Noodles

Instant Pot Asian Garlic Noodles
Prep Time 5 minutes
Cook Time 11 minutes
Additional Time 5 minutes
Total Time 21 minutes


  • 1/4 cup sesame oil (any kind)
  • 1 pound shiitake or baby bella mushrooms, sliced
  • 1 large bell pepper, sliced into matchsticks
  • 9 cloves garlic, minced or pressed
  • 2 1/2 cups garlic or chicken broth (I used 2 1/2 teaspoons of Garlic Better Than Bouillon + 2 cups water)
  • 1 pound spaghetti
  • 2 tablespoons (1/4 stick) salted butter
  • 2 teaspoons dried tarragon
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon ginger, minced or pressed (I use Squeeze Ginger)
  • 2 teaspoons chili-garlic sauce or sriracha (optional, for spice)
  • 1 bunch scallions, sliced with some reserved for garnish
  • 2 tablespoons sesame seeds, with some reserved for garnish


  1. Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes.
  2. Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.
  3. Break the spaghetti in half (see “Jeffrey Sez” section) and add it to the pot, making sure it’s submerged in the broth, but DO NOT STIR. Some of the spaghetti may stick up above the broth and that’s fine. Top with the butter and tarragon.
  4. Secure the lid and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
  5. While the spaghetti’s cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside.
  6. When done pressure cooking, remove the lid and stir in the sauce mixture. Let sit in the pot for 5 minutes to allow the sauce to thicken. Toss in the scallions and sesame seeds and serve.

Jeffrey's Tips

The reason we need to break the spaghetti in half is so it properly fits in the pot and cooks evenly. Plus, it makes more portions! I assure you, the noodles will still feel very long!

Should you wish to add a protein such as beef or chicken, add about 1 pound of bite-sized pieces and sauté with the veggies in Step 1. If you want shrimp, add thawed, medium-to-large shrimp in Step 6 with the sauce, hit Sauté and allow the heat of the noodles to cook it until curled and opaque (about 3-5 minutes). When the shrimp are done, hit Keep Warm/Cancel to turn the pot off.

Reader Interactions


  1. Paul

    Tried it tonight. Tasted great and the whole family enjoyed it. Next time I’ll try adding some shrimp. Thanks for all the great recipes and demonstration videos. Entertaining and useful, and I like the new website!

  2. Roxanne

    5 stars! My first time trying noodles in the IP. This was SO good. I added shrimp. Thank you for the easy to follow directions. This is being added to our dinner rotation. If I halved the recipe, would I also do half the broth?

    *I accidentally posted my original review on your beer soup recipe🤦🏻‍♀️ I’m not sure if that can be deleted on your end.

  3. Alex

    If I wanted to sub broccoli for the mushrooms would I still add them at the same part in the beginning?

    Looking forward to trying this tonight!

    • Jeffrey

      Nope! The broccoli will become mush under pressure. I suggest microwaving in a bowl with some water and covered with some plastic wrap and add at the very end while adding the sauce.

  4. Megan

    This was DELICIOUS!!!! We will never order Chinese takeout again. We added shrimp and broccoli as well. I can’t stop eating this

  5. Lyn

    I’m not a fan of ginger can I omit this and still get the same taste or if I have to use it could I use ground ginger?

  6. Ai

    This recipe looks amazing! I don’t have spaghetti on hand but have udon noodles, could this work too? (I have both the Japanese pre-packaged udon & Korean fresh udon)

  7. Kailey

    Do you think gluten free noodles would work? I haven’t made gluten free noodles in the pressure cooker yet. Some of them leave a residue in the water but I found a brand that doesn’t. But wondering if it needs less time if I use gluten free? Thanks!

  8. Judi

    I found the best pasta to use is linguini fini (Barilla?). I also add a couple of teaspoons of peanut butter to the sauce. When it comes out hot I add in some halved snow peas.

  9. Terri Neil

    O!M!G! This is fabulous! We love it! First time making this tonight but it will definitely be in the dinner rotation. I have made several of your recipes and have loved them all. I tell everyone about this website. Thank you so much!

  10. Annmarie LaCoss

    Oh my, this was so delicious that my husband actually requested it again but with chicken or shrimp. I actually cooked the spaghetti in the complete sauce (added all the Asian ingredients to the garlic stock). because I didn’t read the whole recipe first. It still was great. Jeffrey thank you for giving me the confidence to use my IP.

  11. Susan

    Holy Wow!! I am eating this right now, and I love it! It was easy, and I even doubled it, because well, big family here. Everyone is raving!

  12. John

    Made this tonight. Another Pressure Luck Grande Slam ! Did a little tweaking by adding canned mushrooms and Bird’s Eye Asian vegtables Medely (small bag of carrots, little corn cobs, peapods, broccoli and a light seasoning.) Added the veggie’s with the seeds and scallions. Been using canned mushrooms lately as the fresh go bad in a couple of days. I gave it a good 25 mins. rest on warm, too. The garlic and ginger really shine through on this recipe. Yum !!!

  13. Cheri

    Curious, why tarragon in an Asian dish? (I would think fresh cilantro or Thai basil would send it out of the park… will be trying that soon.) Thanks!

  14. msSally

    Ok just have to ask…is it 2 or 2 1/2 cups broth? I reads both ways and video shows you adding 2. I want to get it right. Hoping to make it tonight for dinner. Looks sooo yummy!
    Also would you cook it longer for whole wheat pasta? I saw others had ask this as well and it had not been answered.
    Thanks my friend.

  15. Trisha

    hi I’m looking forward to making this but I have the real Ramen noodles? Would I cut down any cooking time or still cook at the same time and temp?

  16. Tina

    Seeing all of the posts on this I had to give it a try. My daughter is gluten free so a box of pasta is only 12 oz so I adjusted to broth to 2 cups and cooked for 7 minutes. Turned out perfect and were delicious. Thank you!!

  17. Laura

    Added frozen Asian veggies and ground chicken sausage with garlic and the dish was delish! Very easy to prepare – I did leave the Tarragon out (after smelling it), but otherwise followed the recipe. Thanks Jeffery!

  18. Mindy

    Really delicious, though I made a few minor changes. I made half a recipe which was plenty for the two of us (4 generous portions-two for dinner, two for lunch the next day!). I wanted to add shrimp so I lightly sauteed 1/2 lb medium shrimp in the heated sesame oil to give them a little flavor. Removed and set aside. Followed directions as written from there but, based on my experience with cooking pasta in the IP, I cooked the mixture for 6 instead of 8 minutes, which was perfect (for my taste). Once done, I stirred in the sauce, the shrimp to finish cooking, as well as a handful of frozen broccoli florets, along with the green onions and sesame seeds. The mixture is really hot and just tossing around everything a bit finished cooking the shrimp and broccoli perfectly. The only thing I would differently next time would be to wait until the pasta was cooked to add the red pepper strips. They pretty much disintegrated with a 6 minute cook time. They will soften just enough if added at the end of the cook time, just like the shrimp and the broccoli. Overall, this is a great dish. We loved the flavor profile and it will definitely go in the permanent file.

  19. Karen

    Holy cow, this is one of the best things I’ve ever made in the IP! I sautéed about 2 lbs of chicken thighs, cut in small pieces, before adding the veggies. So much better than takeout. I can’t wait to have leftovers for lunch today. Thank you, Jeffrey!!

  20. Monique

    We are a dairy free household. Can I just omit the butter or should I use something in it’s place? If so, what do you suggest?

  21. Sherry Thompson-Taylor

    So good!! Absolutely delicious! Used pre-cooked chicken. Substituted basil for tarragon and ground ginger. Still amazing 😛

  22. Marlene

    I made this last night. It was delicious. It will be made many more times for sure. Thank you for sharing your recipe.

  23. Karen Allyn

    I have made this a few times and it’s divine.
    However the last two times my noodles came out a bit stiff. Anyone know why?
    Didn’t stop me from gobbling. Love your recipes & website, Jeffrey!!

  24. Ana P.

    Absolutely delicious!!! I’ve been wanting to make this for a while and I finally made it. It completely lives up to the hype!

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