Perfectly cooked, buttery egg noodles! Instant Pot egg noodles cook in just 2 minutes and can be turned into a comforting, flavorful meal.
When I was a kid, I loved egg noodles with butter and breadcrumbs on top. My mom usually served the noodles with fish on the side, similar to this baked panko cod. She boiled egg noodles on the stove, but this recipe for Instant Pot egg noodles is really easy and fast.
- 8 ounces egg noodles (wide or extra wide)
- 2 cups water
- ¼ teaspoon salt
After the noodles are cooked, I always add a generous pat of salted butter. For even more flavor, first melt the butter in a skillet over medium heat for about 5 minutes until the butter turns golden brown.
Instructions and cooking time
Egg noodles cook very quickly in a pressure cooker. The greatest risk is overcooking the noodles, making them very soft or even mushy.
After cooking many batches of noodles, I've settled on the best way to make Instant Pot egg noodles.
- Combine the water and salt in the Instant Pot.
- Add egg noodles. Mix gently, so all of the noodles are wet, even though they aren't submerged in water.
- Cook on high pressure for 2 minutes, with a quick release. If you prefer noodles that are truly al dente, then cook on high pressure for 1 minute with a quick release.
- After the quick pressure release, stir the noodles.
- If the noodles aren't as soft as you'd like, set the lid back on the pot and let the noodles rest for a few minutes. They will continue to soften in the residual heat. They will also soften as they absorb any remaining water in the pot. After a few minutes, stir and taste again.
- When the egg noodles are done to you liking, add a pat of butter for flavor. Remove the egg noodles immediately from the hot pressure cooker into a serving dish.
Water to noodle ratio
The amount of water used when cooking Instant Pot noodles can vary, depending on the recipe. But as a general rule, use 2 cups water for every 8 ounces of noodles.
This won't be enough water to completely cover the noodles. That's okay! You don't want too much water in the pot - it defeats the whole purpose of using a pressure cooker for pasta.
The purpose of a pressure cooker is that it helps pasta absorb the salty, starchy water that it cooks in. This gives the pasta flavor and also help sauce cling to the noodles.
What's the best way to cook noodles in a pressure cooker?
Here's the best method:
- Cook the noodles for a short amount of time (time varies, depending on the noodle)
- Use a quick release
- Stir the noodles well
- Let the noodles rest as they finish cooking in the residual heat and softening as they absorb any remaining liquid in the pot.
Depending on the type of noodle, the pasta might need to rest for just a few minutes, or up to 10 minutes.
This method gives you a lot of control and makes it less likely that the noodles will be soft and mushy. As soon as they reach the perfect texture, transfer the noodles to a serving dish.
Pro Tip: As a general rule, the cooking time for Instant Pot pasta can be estimated by taking the cooking time on the pasta package, dividing it in half, then subtracting 2 minutes. This is a general rule that usually works well, although it doesn't work perfectly every time.
For tried and true pressure cooker pasta recipes, try these favorites:
- Instant Pot orzo
- Instant Pot Spaghetti and Meatballs
- Instant Pot chicken parmesan pasta
- Instant Pot bowtie pasta
- Instant Pot artichoke spinach dip pasta
Egg noodles vs pasta
Egg noodles are different than regular pasta, because more eggs are added to the dough. Some types of regular pasta also contain eggs, but many types of dried pasta don't contain any egg at all.
Eggs give the pasta a slightly thicker, chewier texture. Egg noodles are wide and short, usually with a slight twist.
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FAQs about egg noodles & pressure cooker pasta
I don't recommend it. After being frozen, the defrosted noodles have a mushy texture.
No. For the Vietnamese soup called pho, rice noodles are usually used.
No. Chinese egg noodles are longer, like spaghetti. If you'd like to learn more about Chinese egg noodles, check out this recipe for homemade Chinese egg noodles on The Woks of Life.
No. Homemade or fresh noodles cook faster than store-bought dried pasta. I wouldn't use a pressure cooker to cook homemade egg noodles.
The cooking time varies depending on the type of noodles that is being cooked in the pressure cooker. But the ratio of 2 cups water for every 8 ounces dried pasta generally works well.