These Sweet Chili Garlic Instant Pot Noodles are so easy to make and absolutely delicious! Whole wheat pasta cooked in a simple Asian inspired sauce creates an easy weeknight meal that is sure to satisfy everyone.
I love noodles and their simplicity. They’re quick and easy to cook, but also very filling. And, they can feed a big crowd on the cheap.
Asian-inspired noodles are my favorite! The sweet, sticky, savory, and tangy sensation gives me the warm and fuzzies all over. And, that’s where these Sweet Chili Garlic Instant Pot Noodles enter the picture.
This recipe requires virtually no thinking and uses just plain old whole wheat spaghetti noodles. Yeah, that’s right. I said “spaghetti noodles.” You were expecting something fancier? Not here.
So, grab your Instant Pot Pressure Cooker and let’s make some easy, and delicious I might add, Sweet Chili Garlic Instant Pot Noodles.
To be honest, I ‘ve owned an Instant Pot for several years and I never thought about cooking spaghetti in it – until now. Thanks to a couple of blogger friends of mine, Donya from A Southern Soul and Tanya from My Forking Life (best blog name ever) my life will never be the same.
A few weeks ago I stumbled across their recipes for Instant Pot noodles. So, naturally, I just had to give it a try. OH MY GOODNESS! All I can say is, “Thank you, Donya and Tanya!”
I love the flavors of my Roasted Sweet Chili Garlic Cauliflower so I thought I’d try and turn it into a noodle dish. And, these Sweet Chili Garlic Instant Pot Noodles are the result.
Table of Contents
How To Make Chili Garlic Instant Pot Noodles
This recipe is so quick and easy. And, by cooking the pasta in the Instant Pot it soaks up all of the flavors. The sweetness from the maple syrup; the savory from the soy sauce; and, the garlic and a little heat from the Chili Garlic Sauce.
Follow these steps:
- Add all of the sauce ingredients to the Instant Pot and whisk together.
- Break the pasta in half, lay it in sauce and fan the noodles out. Use your hand or wooden spoon and press down on the noodles until they are covered in the liquid. I prefer using whole wheat spaghetti, but feel the freedom to experiment.
- Lock the lid and cook for 6 minutes on high pressure.
- Do a manual quick release when the time is up. Remove the lid, give the noodles a stir in order to soak up any remaining sauce, and enjoy!
That’s it! You’ve just created an amazing pasta dish the whole family will love. And, the noodles are cooked to perfection!
I hope you enjoy this amazing pressure cooker pasta. These Sweet Chili Garlic Instant Pot Noodles are full of flavor and are…
- Sticky
- Sweet
- Savory
- Versatile
- Affordable
- Filling
- Easy to make
- & Delicious
Sweet Chili Garlic Instant Pot Noodles are a delicious side. But, add some steamed veggies and they are the perfect weeknight meal when you’ve got to get something on the table quick.
If you’re looking for more pasta dishes be sure and try my Creamy Sun-Dried Tomato & Kale Pasta, Spicy Thai Peanut Spaghetti, or BEST Vegan Macaroni & Cheese.
More Easy Instant Pot Recipes
- Blueberry Breakfast Quinoa
- Instant Pot Vegetable Soup
- Instant Pot Vegan Minestrone
- The BEST Instant Pot Vegan Chili
- Instant Pot Potato Soup
- Easy Instant Pot Cabbage
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Sweet Chili Garlic Instant Pot Noodles
These Sweet Chili Garlic Instant Pot Noodles are so easy to make and absolutely delicious! Whole wheat pasta cooked in a simple Asian inspired sauce creates an easy weeknight meal that is sure to satisfy everyone. Sticky, sweet, savory, and pure amazing.
- Total Time: 20 minutes
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups of water
- 1 ½ cups low-sodium vegetable broth
- 1 Tbsp of minced garlic (2–3 garlic cloves minced)
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup pure maple syrup
- 2 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp chili garlic sauce
- 16-ounce box of whole wheat spaghetti
Suggested Toppings (optional)
- Cilantro
- Sesame seeds
- Chopped peanuts
- Green onion
- Steamed veggies (broccoli, carrots, peas)
Instructions
- Add all the ingredients, except for the spaghetti, to the Instant Pot. Whisk or stir everything together until it is well combined.
- Break the spaghetti noodles in half, place them in the Instant Pot, spread them out just a bit and make sure they are covered by the liquid.
- Lock the lid and cook for 6 minutes on High Pressure. Once the noodles are finished cooking do a manual quick release. Once the pressure is completely gone, remove the lid, and stir the noodles.
- Garnish, if you prefer, and serve.
Notes
Prep time includes the time it takes for the Instant Pot to come to full pressure.
- Prep Time: 14 mins.
- Cook Time: 6 mins.
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 8.1 g
- Sodium: 276.4 mg
- Fat: 1.7 g
- Carbohydrates: 50.2 g
- Fiber: 5.5 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: instant pot noodles, asian, vegan, plant-based, vegan recipes
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I would like to try this recipe and wondered if I could substitute sweet chili sauce for the garlic sauce?
Absolutely!
What a wonderful, quick meal! I used Lentil and Rice spaghetti from Trader Joe’s. I used 8 ounces of spaghetti. I sauteed onions in the Instant Pot before adding the rest of the ingredients. I steamed mushrooms, carrots, and broccoli. There was enough sauce to drizzle some over the veggies. I added a tablespoon of cornstarch mixed with water to the noodles after cooking to thicken the sauce. I’ll make this over and over again! It’s a keeper for sure! Thanks, Shane, for all you do for us!
★★★★★
This was a really tasty recipe. I bumped the liquid to 4 cups and changed the time to 7 minutes because I live in high altitude. The noodles were done but they were sticking together. Any tips on how to keep them from sticking together? I also sautéed broccoli, edamame, tofu and green onions. Thanks Shane,
Your recipes are delicious,
Nicole
Really enjoyed this recipe! I did not feel the need to add liquid as some other commenters noted. Also, I cut the recipe in half, but kept the same cooking time – just right for one person with a leftover portion for tomorrow. Added snow peas and some tofu. Very tasty.
★★★★★
That’s great, Jane! Thanks so much for reaching out.
This is a weekly meal for my family. We like it with 10 ounces of spaghetti. We top it with stir-fry veggies, green onion, and sesame seeds. I have to follow a gluten free diet. I had a box of GF spaghetti in the pantry that I had never used beforehand. My husband bought it on mistake. My usual brand is Barilla GF spaghetti. I tried making the meal with the random GF spaghetti and it was super sticky. Much like eating noodles with slime. I’m going to try it with Barilla GF spaghetti tonight.
★★★★★
This has become a weekly family favorite. A couple of changes I made were to use the sauté function and sauté some onion first and then add the sauce and noodles. We also steam up whatever veggies we have on hand. Last night it was zucchini and yellow squash from the garden and asparagus, mushrooms and baby bok choy from the fridge. We add the steamed veggies and sometimes some crispy baked tofu after the instant pot is done. Awesome, fast, easy, healthy and delicious! Thanks so much for sharing it!
Man, that sounds awesome! Thanks for sharing.
I’m new to your site and this is the first recipe I’ve tried, and it was amazing! I had a little hiccup, we just moved and I put everything in my Instant Pot and went to plug it in and realized the cord was missing lol. I panicked but then dumped it all in an equally big pot, added a bit more water, and brought to boil and then simmered until the noodles were done and liquid absorbed. It turned out perfect!!! Even my extremely picky 6 year old tried it, requested a bowl, and ate the whole thing. That never happens!
★★★★★
Further to my previous review, after reading some of the comments, I did not feel I needed to add more liquid. I used a 14oz box of garden veggie spaghetti. 6 minutes cooking time was perfect.
★★★★★
Very quick and easy! After it was done, I actually added a little more garlic-chili sauce to the noodles on my plate to make it more spicy. Definitely will make again!
★★★★★
This was so delicious and insanely easy! I want to make it again with regular spaghetti next; do you think I should keep the liquid and cook Rome the same? Thank you!
★★★★★
*cook time
I just made this and added zucchini chunks that I lightly sautéed in veggie broth and it is delicious! And I’m happy to say that it’s going in my regular meal rotation. It seems that most of the recipes I’m saving on Facebook are yours! Thanks for your creative and delicious recipes.
★★★★★
I love all these ingredient, . I’ve never had pasta cook in 5 minutes in my instant pot. And they didn’t this time either. I had to add 5 minutes. The dish was just okay for me. Not my favorite by any means. My glass of Blue Moon was better🤣 I do enjoy many of your recipes. Got everything for blackened tofu.
Excellent! Soo easy too. Perfect hint of sweetness A big hit! Added peanuts, sesame seeds green onions and steamed brocolli as recommended. Going on our rotation
★★★★★
Thank you, Diane!
Another fabulous recipe, these will be added to list of meals to make often. The only thing I changed is I doubled the sauce ingredients after reading other reviews and I’m glad I did or they would of been dry. They were perfect, the flavor was amazing my family loved them.
★★★★★
Thank you, Stephanie!
I love this recipe! I do have to agree with some others who said for 16oz of whole wheat spaghetti, you really need to double the sauce. Either that or use 8oz of whole wheat spaghetti. It’s a great recipe though and I will def make again.
I forgot to add my rating, five stars of course. 😊
★★★★★
Thank you:)
Thanks, Tina!
I do not have an instant pot, so I made my noodles and sauce separately on the stovetop. For the sauce I omitted the water. The flavor was perfect, but sauce was really liquidy. Next time I’ll try adding cornstarch to thicken it. Thanks for the tasty recipe!
★★★★★
Sounds awesome, Jen! Yes, cornstarch would work very well.
This is the second time I’ve tried this recipe. I love the flavor, but found it necessary to double the amount of liquid in order to cover the noodles sufficiently. The first time I did not do this and the noodles were undercooked and stuck together. So the second time I doubled the liquid and the dish was spot on. This was with a 16 oz box of whole wheat spaghetti noodles as specified in the recipe.
I already posted a review of this DELICIOUS dish, but have to say, I make it all the time, in fact, it is in my Instant pot right now for lunch. I added slivered carrots and broccoli. Yum
★★★★★
Thank you so much!
Hello Shane!
Can I use either penne or rotini instead of spaghetti noodles for this recipe?
Thanks,
Wayne
I’ve never tried it but see no reason why it wouldn’t work. You may have to use fewer noodles just so they are covered with the liquid.
Good point, thanks!
We really love this. Want to double the recipe. Dumb question do I cook at the same temp and time?
Thank you, Amy! Yes, you can leave the temp and time the same. I wouldn’t increase the time by more than an extra minute.
Just made this tonight and it is delicious! Even my husband who is not wild about the whole plant based thing 🙄liked it, thank you so much for your simple and easy to make recipes so glad to have found you, who knows with a little luck and some more of your delicious recipes my husband might come around!
Ronna, that is so great! “fingers crossed” 🙂 Thanks so much!
Really hoped the family would love this, but it wasn’t a win for us. I loved the flavor of the sauce but it was too spicy for my younger kids who can be a little picky. Also, I wish I hadn’t used the entire package of noodles as I would have preferred to have more sauce to go around. Loved that it was easy to put together in the instant pot and hope to try more quick weeknight meals like this one.
★★★★
Hi, Ashley! I totally understand. As a father of 5 children, it’s very rare that we something “EVERYONE” agrees upon:) That being said, don’t be afraid to experiment with recipes like this. Remove the spice, add a little salty/sweet and a little more broth or water. And, get it to where you want it. Please don’t hesitate to reach out with any comments or questions. Blessings.
There is a major problem with this recipe: I ate the entire thing BY MYSELF within 24 hours. It’s also insanely easy to make.
I substituted gluten free fettuccine noodles, added a bit more water to cover all of the noodles, and stirred in some frozen peas at the end. I’m not allowing myself to make it again for at least a week because I know I will just devour it all over again.
Thanks for an amazingly easy and incredibly tasty recipe!
★★★★★
Colleen, I’m sorry about that. But, I guess there’s always a con to every pro. LOL! Keep up the good work. Blessings.
OMG. These were so good. I don’t have an instapot so I cooked the spaghetti separately and omitted the water when making the sauce. Then I dry sauted veggies, add the sauce and the noodle. Delicious. Thx
Thanks, Darlene! I’m so glad you enjoyed them and way to get creative!
Hi,
Tried this with regular pasta noodles and 16oz was too much pasta and not enough liquid. The liquid never covered the noodles and even as I tried to break and spread them most of them were above the liquid. In the end, It didn’t cook all the way and the noodles were stuck together. I think the time was also too short. I have the instant pot duo nova and i believe it may have needed a bit more than just 6 min. I tried it with half the box but then it was too watered down. Can’t seem to get the proportions correct.
As for the flavor, it was bang on!!! All your recipes are great. I just had a bit of trouble with this one.
★★★
Hi Shane 👋🏻. I made this tonight, without any changes and it was great! Once again, thank-you for your recipes that are easy, healthy, and most importantly, delicious! My husband is very happy that I researched online for foodies! Keep up your excellent work! 😋
★★★★★
Jan, that is so great and thank you so much for reaching out. Blessings to you!
shane
These noodles are amazing!! The flavor is over the top. My taste buds came alive!! Please try these people, you will not be disappointed! 5 star!!
★★★★★
Wow, thank you, Colleen!
Made this tonight and it was so easy and good! Added a chopped pepper and some roasted asparagus as well as tofu to make it a meal and lunches with leftovers! Looking forward to having it cold tomorrow for lunch!
★★★★★
Thank you so much, Juliana! I’m glad you enjoyed it. I LOVE your additions!!! Blessings.
Delicious!
★★★★★
I’m looking forward to making this. I love ALL your recipes!!
I have a question about the noodles. We use brown rice gluten free noodles. When I make them I have to constantly stir them in the pot and once they are cooked they need to be rinsed really well as a thick film comes off the noodles. Can these type of noodles be used for this recipe in the instant pot? Or can I do this recipe on the stove instead of using the Instant Pot?
Thank you
Margaret
I think you could use these noodles in the Instant Pot and they should work fine. I haven’t made this on the stovetop yet but I am planning on doing a version of it. I’ll post as soon as I do. Blessings.
Hopefully, not too much longer:)
★★★★★