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Instant Pot Asian Garlic Noodles

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home! 


  • 2 Tbsp butter
  • 8 ounces chopped mushrooms
  • 1 Tbsp minced fresh garlic cloves
  • 2 cups chicken broth
  • 8 ounces spaghetti, broken in half
  • 1 tsp dried tarragon
  • 2 cups chopped cooked chicken (or 1 pound of uncooked chicken, cut into bite size pieces)
  • 1 tsp sesame oil
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp minced ginger
  • 2 tsp sriracha
  • 1 Tbsp sesame seeds
  • 3 cups chopped cabbage


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the chopped mushrooms and saute for about 3 minutes. Then add in the garlic and saute for 30 seconds. Pour in the broth so that nothing is sticking. Turn off Instant Pot. 
  2. Add in the broken spaghetti in a criss cross pattern and then add the tarragon and chicken. Don’t stir. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid. 
  4. In a small bowl stir together the sesame oil, oyster sauce, hoisin sauce, soy sauce, ginger and sriracha. Stir the mixture into the Instant Pot to coat the noodles. Stir in the sesame seeds and the cabbage.  
  5. Serve and enjoy. If desired top with extra sesame seeds and sliced green onions. 
  • Category: Pasta
  • Method: Instant Pot