Instant Pot Egg Noodles Recipe
My fave Instant Pot Egg Noodles recipe! These noodles are versatile and flavorful.
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.
