Instant Pot Sesame Garlic Pasta
357kcal
Ingredients
- 2 - 3 tbsp toasted sesame oil
- 1 medium red bell pepper stemmed, seeded and sliced thin
- 16 ounces shitake or baby bella mushrooms sliced
- 6 cloves minced garlic
- 2-1/2 cups chicken broth or vegetable broth
- 16 ounces spaghetti pasta
- 1 tbsp unsalted butter
- 1/4 cup hoisin sauce
- 2 tsp fish sauce omit for vegan
- 1 tbsp minced ginger
- 1 tsp chili garlic sauce or sriracha
- 4 stalks green onion sliced thin
- 2 tbsp toasted sesame seeds
Equipment
Instructions
- Measure your sesame oil into the Instant Pot. Hit the Saute button, turning to the High setting. Once the opil is heated and the Instant Pot reads "Hot", add the mushrooms, peppers and garlic and saute for 2 -3 minutes, until the vegetables are tender. Pour over the broth and stir from the bottom to release any brown bits that might be sticking to the bottom.
- Break the spaghetti noodles in half and add to the pot. Press down on the noodles to submerge in the broth. Don't stir the noodles. Top the pasta with butter.
- Secure the lid and turn the valve to "sealing". Hit Pressure Cook and use the manual (+/-) buttons to set the cook time to 9 minutes. Do a Quick Release when the cook time is done by carefully using the handle of a wooden spoon to turn the valve to "venting" and vent until the pressure valve drops.
- While the pasta is cooking mix the sauce. In a small bowl, whisk the hoisin, fish sauce, ginger and chili garlic sauce until well combined. Set aside.
- Open the lid. If some of the pasta has stuck together, use tongs to toss the pasta to separate the noodles. Pour over the sauce and toss to coat. Let sit for about 5 minutes to let the sauce thicken. Sprinkle on green onion and sesame seeds and serve.
Nutrition
Serving1cupCalories357kcalCarbohydrates51gProtein10gFat13gSaturated Fat3gCholesterol4mgSodium403mgPotassium407mgFiber3gSugar6gVitamin A570IUVitamin C24mgCalcium46mgIron2mg