Instant Pot Teriyaki Noodles with a homemade teriyaki sauce tossed with a medley of vegetables. This teriyaki noodles with vegetables recipe is perfect as a side dish to a protein or as a vegetarian meal.
This Sweet and Sour Chicken is a delicious main dish served with these teriyaki noodles.
Can I Use Spaghetti Noodles for Teriyaki Noodles?
Yes, especially when pressure cooking. Regular or thin spaghetti pasta is an excellent substitute for lo mein or udon noodles due to their durability.
Authentic Asian noodles are prone to turning to mush when pressure cooking.
What Noodles Can I Use for Teriyaki Noodles?
Other than spaghetti noodles, fettuccine and linguine noodles are great choices (although not the authentic way of making Teriyaki Noodles).
Can I Make Teriyaki Noodles with Gluten Free Pasta?
Yes, you can make these Instant Pot Teriyaki Noodles with gluten-free pasta. For gluten-free pasta in the pressure cooker, divide the time it says on the box and then subtract 1 minute.
As always, when making pasta in the Instant Pot, perform a quick control release to avoid overcooking the pasta and causing it to turn to mush.
RELATED: Instant Pot Honey Sesame Chicken
Asian Instant Pot Recipe
Using an Instant Pot for meals locks in flavor and gives meals an all-day cooking feeling. Using the Instant Pot for Asian-inspired meals boosts the flavors of already flavorful dinners and helps make them with ease.
Ingredients in Instant Pot Teriyaki Noodles with Vegetables
- 8 ounces spaghetti noodles (linguinie or fettuccine pasta are good substitutes)
- Sesame oil
- Olive oil
- Soy sauce - low sodium
- Rice vinegar
- Garlic (minced) - a garlic press is a great tool for mincing garlic
- Brown sugar
- Ground ginger
- Vegetable broth
Vegetable mix-ins for teriyaki noodles:
- Scallion (Green Onions)
- Red bell pepper
- Carrots
- Broccoli
- Snap peas
TIP: A vegetable chopper makes chopping a variety of vegetables quick and easy.
Can I use Frozen Vegetables in the Instant Pot?
Yes, you can! When cooking frozen vegetables in the Instant Pot, make sure to add them frozen right before pressure cooking to prevent them from turning to mush.
FYI: Some people don't like using frozen vegetables in the Instant Pot and say that the flavor and texture are not the same as using fresh vegetables.
If you use frozen veggies when cooking, then using them for pressure cooking may be just fine for you!
RELATED: Instant Pot Garlic Sesame Beef and Rice
How to Make Instant Pot Teriyaki Noodles
Prepare the vegetables- Chop the carrots, broccoli, and red pepper into small pieces.
Set the Instant Pot to Saute—Set the Instant Pot to saute and add the olive oil and garlic to the inner liner.
Add the chopped vegetables and the snap peas and saute for 2 to 3 minutes.
Make the teriyaki sauce- Combine the sesame oil, soy sauce, rice vinegar, sugar, brown sugar, and ground ginger in a bowl.
Add the pasta to the inner liner- Remove the vegetables from the inner liner and add the noodles. Break the pasta in half to make it fit in the liner. Fan out the pasta to give space between noodles.
Top with the vegetable broth, then the sauce mixture, and lastly, place the veggies on top. Do not stir.
Pressure cook- Pressure cook on high on the MANUAL/PRESSURE COOKER setting for 4 minutes.
Quick Control Release- Perform a quick control release slowly and carefully.
*Refer to your pressure cooker manual for instructions on how to perform its functions.
Stir and serve immediately with sliced green onions.
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📖 Recipe
Instant Pot Teriyaki Noodles
Ingredients
- 8 ounces spaghetti noodles
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ⅓ cup soy sauce - low sodium
- 1 tablespoon rice vinegar
- 3 cloves garlic - minced
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 3 cups vegetable broth
- Red bell pepper
- Carrots
- Broccoli
- Snap peas
- Green onions - thinly sliced
Instructions
- Chop the carrots, broccoli, and red pepper into small pieces.
- Set the Instant Pot to saute and add the olive oil into the inner liner as well as the garlic.
- Add the chopped vegetables and the snap peas and saute for 2 to 3 minutes.
- In a bowl, combine the sesame oil, soy sauce, rice vinegar, sugar, brown sugar, and ground ginger.
- Remove the vegetables from the inner liner and add the noodles. Break the pasta in half to make it fit in the liner.
- Fan out the pasta to give space between noodles.
- Top with the vegetable broth, then the sauce mixture, and lastly, place the veggies on top. Do not stir.
- Pressure cook on high on the MANUAL/PRESSURE COOKER setting for 4 minutes.
- Perform a quick control release slowly and carefully.
- Stir and serve immediately with sliced green onions.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Debra says
Delicious and so easy to prepare.
amy liu dong says
This is one of my favorite dishes to make. It is so easy and delicious!