Can I freeze cooked egg noodles?

I don't recommend it. After being frozen, the defrosted noodles have a mushy texture.

Are these the same noodles used in pho?

No. For the Vietnamese soup called pho, rice noodles are usually used.

Are these noodles the same as Chinese egg noodles?

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.

Does this cooking method work for homemade egg noodles?

No. Homemade or fresh noodles cook faster than store-bought dried pasta. I wouldn't use a pressure cooker to cook homemade egg noodles.

Can I use the same water ratio and cooking time for other types of pasta?

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.

Instant Pot Egg Noodles

Name: Instant Pot Egg Noodles
Prep time: 1 min
Cook time: 2 min
Total time: 2 min
Cuisine: American
Ingredients: 8 ounces egg noodles (wide or extra wide); 2 cups water; 1/4 teaspoon salt, plus more to taste; 1 to 2 tablespoons butter

Instant Pot Egg Noodles

bowl of egg noodles made in an Instant Pot

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5 from 10 reviews

Perfectly cooked, buttery egg noodles! Instant Pot egg noodles cook in just 1 or 2 minutes and can be turned into a comforting, flavorful meal.

See the recipe notes for noodle to water ratios if you want to make more than 8 ounces of dried egg noodles.

Total Instant Pot Cooking Time: 10 minutes to reach pressure + 1 or 2 minute cooking time + quick release

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 2 minutes
Yield: 4 servings 1x
Category: Instant Pot
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

8 ounces egg noodles (wide or extra wide)
2 cups water
1/4 teaspoon salt, plus more to taste
1 to 2 tablespoons butter

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Instructions

Combine water and salt in the Instant Pot
Add the egg noodles. Stir the noodles gently so they get wet. The noodles won't be completely submerged in water. That's okay.
Secure the lid, making sure the steam release valve is in the sealed position
Cook for 2 minutes on high pressure. For more al dente noodles, cook for 1 minute on high pressure.
Do a quick release when the cooking time is complete. Watch out for steam and starchy liquid that will spew from the steam release valve. (I often drape a towel loosely over the valve, although this isn't officially recommended)
Remove the lid and stir the noodles well.
Let the egg noodles rest if needed. At this point, the noodles are cooked, but might need a few more minutes to reach the perfect texture. Set the lid back on the pot for another minute or two if you want softer noodles, then mix again and taste the noodles. Keep doing this until they're cooked to your liking.
Add butter and gently mix.
Transfer the noodles to a serving dish.

Notes

Use the same cooking time for 12 or 16 ounces of noodles, but adjust the amount of water and salt.

12 ounces egg noodles = 3 cups water, 1/2 teaspoon salt
16 ounces egg noodles = 4 cups water 3/4 teaspoon salt
Be careful when releasing the steam - because the pot is so full, more starchy water will spew out.

This recipe is for regular, wide or extra wide egg noodles, not fine egg noodles (which are more similar to angel hair pasta)

This recipe was tested in a 6-quart Instant Pot

Find it online: https://www.kitchenskip.com/instant-pot-egg-noodles/