Chili Garlic Noodles Instant Pot delivers perfectly cooked, al dente noodles tossed in a bold chili-garlic sauce with tender vegetables. This Instant Pot version recreates the rich flavors of takeout in a fraction of the time and works beautifully on its own or alongside other Asian-style dishes.
Chili Garlic Instant Pot Noodles
This Instant Pot Chili Garlic Noodles recipe gives you al dente spaghetti coated in a vibrant chili-garlic sauce with soy, hoisin, sriracha and a touch of brown sugar. Cooking the noodles in the pressure cooker prevents them from getting mushy while finishing them in the sauce produces a wok-style finish—intense and layered.
If you prefer slightly softer vegetables, cook them with the noodles. For crisp-tender vegetables, add them after pressure cooking when you toss the noodles in the sauce so the residual heat softens them just enough without losing crunch.
Ingredients
The full ingredient list with exact measurements appears in the Recipe Card below. The summary here is for quick reference.
- Thin spaghetti: Readily available and cooks quickly—no specialty noodles required.
- Garlic: Adds depth; adjust to taste.
- Vegetables: Bell peppers, carrot, scallions (green parts).
- Sauces: Light soy sauce, chili garlic sauce, hoisin sauce, sriracha for heat.
- Rice vinegar: Can be substituted with apple cider vinegar if needed.
- Brown sugar, sesame oil, neutral oil: For balance and finish.
Tips & Tricks
- Flavor layering: Don’t pressure cook the noodles together with the sauce. Cook noodles first, then toss them in the sauce for brighter, more dynamic flavor.
- Heat level: The recipe leans spicy. Omit sriracha for a milder dish or double it for more heat. You can also add crushed red pepper flakes.
- Pressure time: 4 minutes at high pressure plus 3 minutes natural release yields al dente noodles. Increase to 5–6 minutes with quick release for softer noodles.
- Vegetable texture: Add vegetables before pressure cooking for tender vegetables; add them after cooking with the sauce for crisp-tender results.
- Noodle placement: Place broken spaghetti in a bird’s nest or zig-zag pattern so it cooks evenly. Do not stir once set in the liquid.
- De-tangling hack: A fork easily separates cooked noodles—work gently to avoid breaking strands.
How to make Chili Garlic Noodles?
Step-by-step pictures are shown above. Full quantities and method are in the Recipe Card below.
Detailed measurements and step-by-step instructions are available on the Recipe Card.
Step #1 Pressure Cook Noodles
Set the Instant Pot to SAUTE on NORMAL. Sauté the garlic briefly in oil until fragrant, about 30 seconds. Cancel SAUTE, add the liquid and deglaze the pot. Add the broken spaghetti in a bird’s nest pattern, gently tap to coat with liquid, but do not stir.
Layer sliced vegetables on top and pressure cook on HIGH for 4 minutes, then allow a 3-minute natural release for al dente noodles. For softer noodles, pressure cook 5–6 minutes and use quick release. If you want crunchy vegetables, omit them during pressure cooking and add later.
Step #2 Toss Noodles in Sauce
Cancel pressure cook, open the pot and gently de-tangle the noodles with a fork while mixing in the cooked vegetables. Set the Instant Pot to SAUTE on LOW, add the prepared sauce ingredients and toss the noodles 2–3 minutes until every strand is coated and the extra liquid is absorbed. Finish with scallions and toasted white sesame seeds, then serve hot.
Storing Tips
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months; note that vegetables may become softer when reheated. Omit garnishes like scallions and sesame seeds before freezing and add them fresh when reheating.
Serving Ideas
This chili garlic noodle pairs well with a variety of Asian-style mains or simple protein sides for a complete meal. It makes a quick weeknight dinner and is easy to scale up for guests.
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Chili Garlic Noodles Instant Pot
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Ingredients
- 8 oz thin spaghetti noodles, broken in half (226 g)
- ½ tbsp finely chopped garlic
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced (matchsticks)
- 2 tbsp avocado oil or neutral oil
For the Sauce
- 3.5 tbsp light soy sauce
- 2 tbsp chili garlic sauce
- 1.5 tbsp hoisin sauce
- 1 tbsp sriracha sauce (optional)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (lightly toasted preferred)
- ½ tbsp brown sugar
Liquid
- 2 cups water or chicken broth
Garnish
- ½ tsp lightly toasted white sesame seeds
- 3 scallions, chopped (green parts only)
Instructions
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Set the Instant Pot to SAUTE on NORMAL.
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Add oil, then sauté chopped garlic for about 30 seconds until fragrant.
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Cancel SAUTE, add the liquid and deglaze the pot.
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Arrange broken spaghetti in a bird’s nest or zig-zag pattern. Gently tap to coat with liquid but do not stir.
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Layer sliced vegetables on top (omit if you prefer crunchy vegetables). Do not stir.
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Cover and seal the valve. Pressure cook on HIGH for 4 minutes for al dente noodles (6 minutes for softer noodles).
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After cooking, wait 3 minutes for natural pressure release, then move the valve to venting to release remaining pressure. Open the lid carefully.
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You’ll have a small amount of liquid left. Cancel pressure cook and gently de-tangle the noodles with a fork while mixing in the vegetables; the noodles will absorb the liquid.
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Set Instant Pot to SAUTE on LOW. Combine and add all sauce ingredients (dissolve brown sugar in soy first for ease), then toss noodles for 2–3 minutes until well coated.
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Turn off the Instant Pot. Garnish with scallions and toasted sesame seeds. Serve hot and enjoy.
Notes
- Measurement conversions: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- To toast sesame seeds: Toast over medium-high heat, stirring frequently, until slightly golden for a nutty aroma.
- Vegetable texture: This method yields softer vegetables when cooked with the noodles. For crisp-tender vegetables, add them after pressure cooking as described above.
- Spice adjustments: Double sriracha and add red pepper flakes for very spicy noodles; omit sriracha for a mild version.
- Do not stir noodles: Avoid stirring noodles after adding them to the pot—just press gently so they are coated with liquid.
- Al dente noodles: 4 minutes high pressure + 3 minutes natural release.
- Softer noodles: 5–6 minutes high pressure + quick release, though this can yield less structured noodles.
Calorie and nutrition details are estimates provided by a third party and should be used as a guideline only.