Pressure Cooker Teriyaki Noodles Recipe
This pressure cooker teriyaki noodles recipe is a quick and delicious one-pot meal packed with sweet and savory flavors. Featuring tender noodles, crisp veggies, and a rich homemade sauce, it comes together effortlessly for busy weeknights.
Equipment
- 1 Pressure cooker electric or stovetop
Ingredients
Main Ingredients
- ⅓ cup low sodium soy sauce tamari if gluten-free
- ¼ cup seasoned rice vinegar
- ¼ cup brown sugar or maple syrup, agave syrup works too
- 1 teaspoon sesame oil for that nutty flavor punch
- 3 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon fresh grated ginger or ¼ teaspoon ground ginger
- 2 tablespoons cornstarch for thickening the sauce
- ¼ cup water to mix with cornstarch
- 8 ounces Asian stir fry noodles ramen style, soba, rice, or fettuccine
- 2 cups broccoli florets
- 1 carrot peeled and sliced
- 2 green onions chopped
Instructions
Instructions
- Cook the noodles separately according to package instructions. Drain and set aside.
- Whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic and ginger in a small bowl to make teriyaki sauce.
- Add broccoli, carrot, and ½ cup water to the pressure cooker pot. Lock lid with sealing ring in place.
- Cook on high pressure for 2 minutes. Perform slow release by slowly moving the valve to vent.
- Open lid, add cooked noodles and pour teriyaki sauce over everything. Stir well.
- Mix cornstarch with ¼ cup water and add to pot. Switch to sauté mode and stir until sauce thickens. Turn off heat, sprinkle green onions and sesame seeds before serving.
Notes
Use pre-cut frozen veggies for extra convenience, and swap in your favorite plant protein like tofu or tempeh for added nutrition. For optimal texture, always cook noodles separately. Sprinkle with sesame seeds and chili flakes for extra flavor.