We all love noodles—especially when they come together quickly. These Instant Pot Garlic Noodles are just that: fast, flavorful, and simple to make.
Prepared entirely in the Instant Pot, these noodles deliver bold garlic flavor, require minimal ingredients, and make a reliable weeknight dinner. The recipe is vegan and can be adapted to be gluten-free.
When time is tight or I can’t decide what to cook, noodles are my go-to. The Instant Pot eliminates the need to boil pasta separately, which used to put me off cooking noodles often. Now they’re regularly on the menu.
These garlic noodles stand out because of their simplicity—few ingredients but plenty of flavor. There are no heavy vegetables in the base recipe, which keeps the dish clean and focused on its garlic-forward profile. If you love garlic, this one’s for you.
This Instant Pot Garlic Noodles
✔ Ready in about 30 minutes.
✔ One-pot cooking—no pre-boiling required.
✔ Vegan and easily made gluten-free.
✔ Perfect for an easy weeknight meal.
I usually load my noodles with vegetables, but I make an exception for these garlic noodles because their minimalist approach works perfectly. You can still add vegetables or tofu if you want, but the recipe shines as written: simple and flavorful.
Ingredients
This recipe uses just a handful of ingredients—nine in total when you count garnishes. Salt and sugar aren’t included in that count.
Rice noodles: I prefer stir-fry rice noodles (the kind sold by Thai Kitchen), which work well in the Instant Pot. You can substitute regular spaghetti—cooking time will differ (see FAQ).
Soy sauce: Regular soy sauce is used here; substitute tamari to make the dish gluten-free. Dark soy sauce can also be used for deeper color and flavor.
Hot sauce: The recipe calls for 1 tablespoon of sriracha for mild heat. Adjust to taste or swap with another chili sauce like sambal oelek.
Rice vinegar: I use rice vinegar for its mild acidity; white vinegar can be substituted in a pinch.
Garlic: True to the name, this recipe is heavy on garlic—about 2.5 tablespoons finely chopped (roughly 10–15 cloves, depending on size). A food processor helps get it very fine.
Ginger: A tablespoon of chopped ginger complements the garlic without overpowering it.
Garnishes: White sesame seeds and chopped green onions (green parts) finish the dish. Cilantro is another optional garnish.
Other elements include a half red onion (optional for extra flavor), a small amount of sugar and salt to balance flavors, and two oils—sesame oil for flavor and a neutral oil (avocado, canola) for sautéing. Don’t skip the sesame oil; it adds essential aroma.
Cooking time: I pressure cook for 3 minutes on high with a 3-minute natural pressure release for ideal texture—cooked but not mushy. Increase by 1–2 minutes if you prefer softer noodles.
Frequently Asked Questions
How do I make it gluten-free?
Use tamari or another gluten-free soy sauce. Tamari can taste lighter, so you may want to adjust the quantity to your preference.
Can I use spaghetti instead of rice noodles?
Yes. If using regular spaghetti, cook 5–6 minutes on high pressure. For whole wheat spaghetti, try 8 minutes.
Do I need more water for an 8-quart Instant Pot?
This recipe was tested in a 6-quart model. Some 8-quart models are more prone to the BURN message. If your Instant Pot tends to show BURN, add an extra 1/2 cup water to be safe.
Can I add vegetables?
Yes—carrots, mushrooms, and peppers work well. Add delicate or quick-cooking vegetables like broccoli after pressure cooking to avoid them becoming mushy. Fried tofu is a good protein option.
Method
1. Press Sauté and hit Adjust to set it to “Less.” When the display shows “Hot,” add 1 tablespoon sesame oil and 1 tablespoon avocado or other neutral oil, then add the finely chopped garlic. Sauté on low for 4–5 minutes, stirring often, until the garlic just begins to change color. Press Cancel, then press Sauté again and set it to “Normal.”
2. Add the chopped ginger and sliced red onion and cook for 1 minute.
3. Stir in the soy sauce, rice vinegar, and hot sauce.
4. Add the water, scraping the bottom to ensure nothing is stuck (stuck bits can prevent the pot from coming to pressure). If your Instant Pot tends to show a burn warning, add an extra 1/2 cup water. Also add the sugar and salt, and stir.
5. Spread the rice noodles over the sauce—break a few if needed so they fit—and press them down lightly so they get wet. If the water begins to boil too vigorously while you’re arranging noodles, press Cancel, then layer the noodles quickly.
6. Close the lid and set the pressure valve to Sealing. Pressure cook on High for 3 minutes (add 1–2 minutes for softer noodles). Allow a natural pressure release for 3 minutes, then carefully quick-release remaining pressure by moving the valve to Venting.
7. Open the lid, toss the noodles gently with tongs so the sauce coats them evenly, and stir in the chopped green onions.
8. Garnish with additional green onions and white sesame seeds. Serve with extra hot sauce if desired.
Stove-top Option
If you prefer stove-top cooking: boil noodles according to package directions and set aside. In a wok over low–medium heat, heat the oil, cook the garlic until it changes color, then increase heat to high and add ginger and onions. After 1 minute add soy sauce, vinegar, hot sauce, salt, and sugar. Toss in the cooked noodles until well coated, then garnish and serve.
Notes
- Adjust hot sauce to taste—1 tablespoon of sriracha is mild for many, but reduce or increase based on your spice tolerance.
- To make the recipe gluten-free, use tamari or another gluten-free soy sauce.
Nutrition (approximate per serving): Calories 398; Carbohydrates 70 g; Protein 6 g; Fat 10 g; Sodium 1633 mg. Nutrition is automatically calculated and should be used as an estimate.