My Favorite Instant Pot Egg Noodles Recipe
Instant Pot Egg Noodles are wheat flour, egg, and water noodles cooked in an electric pressure cooker. The Instant Pot can pressure cook, slow cook, sauté, and steam.
Mix and knead the dough by hand, then stretch it out and cut it into strips or use a pasta maker to produce Instant Pot egg noodles. The Instant Pot cooks the noodles until soft in a tasty broth or sauce.
The Instant Pot allows you to cook the noodles quickly and easily, without the need for a large pot of boiling water on the stove.
What makes Instant Pot Egg Noodles different from regular noodles?
Instant Pot Egg Noodles are different from regular noodles in that they are cooked under pressure, which allows them to cook faster and absorb more flavor.
Additionally, the Instant Pot allows you to cook the noodles and the sauce in the same pot, which means less clean-up and fewer dishes.
How to Make Instant Pot Egg Noodles
I love Instant Pot Egg Noodles because they’re quick, easy, and flavorful.
When I wanted to make homemade pasta without spending hours in the kitchen, I discovered Instant Pot Egg Noodles. As a busy person, I don’t always have time to make pasta from scratch, but I don’t want to buy preservative-laden store-bought noodles.
I’ve prepared this recipe many times with different sauces and seasonings. A flavorful creamy garlic mushroom sauce is one of my favorites for a comfortable night in. These noodles work great in chicken noodle soup and beef stroganoff.
I enjoy Instant Pot Egg Noodles for their versatility. These noodles can be either substantial or light. They’re simple enough to make on a weekday or for a dinner party.
What ingredients do I need to make Instant Pot Egg Noodles?
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 tsp salt
For the sauce, you can use your favorite recipe or try our delicious and easy Creamy Garlic Sauce.
Step by Step Instructions to Make Instant Pot Egg Noodles
Step 1: Mix the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
Make a well in the center of the flour and crack in 3 large eggs.
Add 1/4 cup of water to the bowl, and mix the dough until it comes together in a ball.
Step 2: Knead the Dough
Once the dough has come together, turn it out onto a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic.
If the dough is too dry, add a little bit of water. If it’s too wet, add a little bit of flour.
Step 3: Rest the Dough
After kneading, cover the dough with a damp towel and let it rest for 15-20 minutes. This will allow the gluten to relax and make the dough easier to roll out.
Step 4: Roll and Cut the Noodles
After the dough has rested, divide it into four equal portions. Roll out each portion into a thin sheet, about 1/8 inch thick.
Use a sharp knife or a pasta cutter to cut the noodles into thin strips, about 1/4 inch wide.
Step 5: Cook the Noodles
Place the cut noodles into the Instant Pot, along with your sauce of choice. Make sure the noodles are fully submerged in the sauce.
Close the lid and set the Instant Pot to cook on high pressure for 2 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quickly release any remaining pressure.
Step 6: Serve and Enjoy!
Once the pressure has been released, open the Instant Pot and stir the noodles to coat them in the sauce. Serve hot and enjoy your delicious Instant Pot Egg Noodles!
Serving Instant Pot Egg Noodles
I love creamy garlic mushroom sauce with Instant Pot Egg Noodles. Sauté mushrooms and garlic in butter to prepare the sauce. Add some heavy cream and grated Parmesan cheese and stir until smooth. Garnish cooked noodles with fresh parsley or basil and sauce.
Beef stroganoff is a hearty option. Brown onions, garlic, and cubed meat to prepare this popular dish. Add beef broth and a dollop of sour cream and cook until the sauce is thick and delicious. Enjoy beef stroganoff over Instant Pot Egg Noodles!
In soups and salads, Instant Pot Egg Noodles are lighter. Try adding them to a vegetable soup or a light vinaigrette salad.
Egg Noodles & Pressure Cooker Pasta FAQs
Can I use regular pasta instead of egg noodles?
Yes, you can use regular pasta instead of egg noodles. However, keep in mind that the cooking time may vary depending on the type of pasta you use.
Can I freeze cooked Instant Pot Egg Noodles?
Yes, you can freeze cooked Instant Pot Egg Noodles. Simply place them in an airtight container or freezer bag and store them in the freezer for up to three months. To reheat, simply thaw the noodles in the refrigerator overnight and then heat them in the microwave or on the stovetop.
How do I adjust the cooking time for different types of sauces?
The cooking time for Instant Pot Egg Noodles will vary depending on the type of sauce you use. For thicker, creamier sauces, you may need to add more liquid to the pot and increase the cooking time. For lighter sauces, you may need to reduce the cooking time slightly.
Can I add vegetables to the Instant Pot Egg Noodles?
Yes, you can add vegetables to the Instant Pot Egg Noodles. Simply sauté your favorite vegetables in the Instant Pot before adding the noodles and liquid. Some great options include mushrooms, onions, bell peppers, and spinach.
Instant Pot Egg Noodles Recipe
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 tsp salt
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center of the flour and crack in 3 large eggs. Add 1/4 cup of water to the bowl, and mix the dough until it comes together in a ball.
Step 2: Knead the Dough
- Once the dough has come together, turn it out onto a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic. If the dough is too dry, add a little bit of water. If it’s too wet, add a little bit of flour.
Step 3: Rest the Dough
- After kneading, cover the dough with a damp towel and let it rest for 15-20 minutes. This will allow the gluten to relax and make the dough easier to roll out.
Step 4: Roll and Cut the Noodles
- After the dough has rested, divide it into four equal portions. Roll out each portion into a thin sheet, about 1/8 inch thick. Use a sharp knife or a pasta cutter to cut the noodles into thin strips, about 1/4 inch wide.
Step 5: Cook the Noodles
- Place the cut noodles into the Instant Pot, along with your sauce of choice. Make sure the noodles are fully submerged in the sauce.
- Close the lid and set the Instant Pot to cook on high pressure for 2 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
