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.

Sweet Chili Garlic Instant Pot Noodles

water

low-sodium vegetable broth

garlic garlic

low-sodium soy sauce

maple syrup

Tbsp rice vinegar or apple cider vinegar

Tbsp chili garlic sauce

whole wheat spaghetti

Cilantro

Sesame seeds

peanuts

Green onion

veggies (broccoli, carrots, peas)

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.

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!

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!!

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! 😋

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.

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!

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.

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

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!

I forgot to add my rating, five stars of course.  😊

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.

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

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.

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!

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!

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.

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!

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.

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.

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 delicious! I accidentally left out the garlic and doubled the rice wine vinegar.  I also broke the spaghetti in half and criss-crossed handfuls, so the broth I added evened out all the flavor. Added some thawed edamame and some fresh green onion at the end, and served it with some air fryer salmon (the sauce is good on the salmon too.) Going into the rotation,  and it has so many possibilities.

https://content.jwplatform.com/videos/8wnabORd.mp4

sweet chili garlic instant pot noodles

Prep Time: 14 minutes

Cook Time: 6 minutes

Total: 20 minutes

Servings: 8

Author : Shane Martin

Ingredients

Instructions

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