Instant Pot Teriyaki Noodles

5 from 13 votes

Instant Pot Teriyaki Noodles with a homemade teriyaki sauce tossed with a medley of vegetables. This teriyaki noodles with vegetables recipe is perfect served as a side dish to a protein or served by itself as a vegetarian meal.

Course: Main Course

Cuisine: Asian

Keyword: asian, instant pot, pasta, pressure cooker, vegetarian

Servings: servings

Calories: 234kcal

Author: Dana

Equipment

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

*Refer to your pressure cookers manual for how to perform its functions.

Nutrition