Description
A quick and easy pressure cooker noodle recipe that yields perfectly cooked noodles.
Ingredients
Scale
- 3 cups noodles (elbow macaroni or penne)
- 5 cups water
- 1 pinch salt
- 2–4 tbsp butter
- 1/2 tsp garlic salt (optional)
Instructions
- Pour pasta and water in pot and sprinkle in some salt. Make sure all noodles are covered in water.
- Close pressure cooker lid, one that isn’t attached, and seal steam valve.
- Push on, pressure cook, for 0 minutes. Once it beeps allow the time to go to 3 minutes natural release or 2 minutes for egg noodles.
- Be careful when the steam valve is opened because some water may spurt out, so place a tea towel over it or adjust so the valve is just slightly opened but releasing a bit slower.
- Drain the water and add butter with a bit of salt and pepper to taste.
Notes
- Elbow macaroni or penne will stay a bit more firm where egg noodles will be much softer.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Pasta
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg