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Garlic Noodles served in a white plate garnished with sesame seeds and green onions
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4.91 from 11 votes

Instant Pot Garlic Noodles Recipe

These 15 Minute Garlic Noodles made in the Instant Pot Pressure Cooker are so easy and delicious that will make your tastebuds dance!
Course Main Course
Cuisine Chinese, Indian-Chinese
Keyword easy, instant pot noodles, NOODLES, pressure cooker
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 352kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml


  • 2 tablespoon green onion
  • 1 tablespoon sesame seeds


Instant Pot Method:

  • Firstly, turn on SAUTE mode on Instant Pot. Once hot, add 1 tablespoon olive oil, minced garlic, and saute for a few seconds.
    step to saute garlic collage
  • Then add water or vegetable broth and sauces like soy sauce, schezwan sauce, tomato ketchup, rice vinegar, brown sugar, salt. Stir well.
    step to add sauces and water collage
  • Break the spaghetti noodles into half, place them criss-cross in the pot and make sure they are spread out in the pot and covered by the liquid.
    step to add noodles and submerge in water collage
  • Close the lid on the pot. Cook at High Pressure for 5 Minutes for Aldente.
  • Once the pot beeps, Wait for 2-3 minutes, and then Quick Pressure Release the remaining pressure manually.
  • Stir and separate the noodles using tongs, if you see any clumps. There is a possibility of some water being left in the pot. But they will get absorbed as you stir the noodles.
    step to separate cooked spaghetti collage
  • Sprinkle sliced green spring onions and white sesame seeds just before serving Instant Pot Asian Sesame Garlic Noodles.
    garlic noodles in a instant pot insert garnished with sesame seeds and green onions

Stovetop Pot Method:

  • In a large pot add broth or water. Cook the spaghetti according to package directions. Drain noodles and set aside.
  • Heat the olive oil in a skillet or wok on medium-low, add the garlic and saute for few seconds.
  • Add the cooked spaghetti, soy sauce, schezwan sauce, rice vinegar, vegetarian oyster sauce, brown sugar and toss well.
  • Sprinkle sliced green spring onions and sesame seeds just before serving.



I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.


    1. Add a few more teaspoons of schezwan sauce or red chili sauce (sriracha) for a spicier version.
    2. You can also use coconut oil or sesame oil for this recipe. These noodles taste great if you make them with butter.
    3. You can also add veggies of your choice like bell pepper or mushrooms. You may also add fried tofu and broccoli for extra protein.
    4. This recipe was created using Organic durum wheat Spaghetti. You can also use any brand. Adjust or experiment with water and time for other types of noodles.


  1. Do not overcook noodles as they will turn mushy and soft
  2. Make sure to place the broken spaghetti noodles in cris crossway to avoid the noodles clumping after pressure cooking.
  3. Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 352kcal | Carbohydrates: 54g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 456mg | Potassium: 123mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1344IU | Vitamin C: 54.3mg | Calcium: 25mg | Iron: 0.5mg