Kung Pao Noodles Instant Pot Recipe Vegan

KUNG PAO NOODLES INSTANT POT RECIPE VEGAN

Steps:

• Place the inner liner/pot inside the instant pot. plug it in. Press and set the SAUTE MODE for 5 minutes on High. Once the screen displays HOT, add oil + minced Ginger + minced Garlic + Whole Dry Red chilies to it.
• Saute for 30 seconds. Add thinly sliced onions and white part of the scallions. Saute for 2 minutes till onions are wet down. Cancel the saute mode.
• Break the Linguine or Spaghetti into halves lengthwise. Spread these noodles out evenly in the pan. Add 3&1/2 cups or just enough water to cover the top of the noodles so that there is no noodle peeking out of the liquid. Add salt & pepper to taste. Give a gentle stir.
• Place the lid of the IP and lock the valve to SEALING. Press PRESSURE COOK / MANUAL MODE and set it for 6 minutes. The back of the pasta packet mentioned cooking for 12 minutes. That is why I did for 6 minutes. Read the cooking instructions of your pasta bag. JUst half the time from what is mentioned. For 12 minutes, go for 6 minutes. For 14 minutes, go for 7 minutes. FOr 10 minutes, go for 5 minutes and so on.
• Once the timer goes off, follow QR that is Quick Pressure Release. Release the pressure manually.
• Meanwhile, take a bowl. Add the ingredients of the KUNG PAO SAUCE to it and stir till sugar is dissolved.
• Now as the pressure is released, open the lid carefully. Use 2 forks, one in each hand and separate the noodles from each other gently.
• Once the noodles are separated, add the kung pao sauce (homemade or store bought). Also, add broccoli slaw to it. GIve it a good stir with a fork. Now add dry roasted peanuts and green scallions and little lime juice if desired.
• Serve it warm.