Our Instant Pot buttered noodle recipe has a delicious flavor and creamy texture. The pressure cooker makes prep and clean up a breeze and gives you perfectly al dente noodles each time.
Ingredients
UnitsScale
2cupsvegetable stock
4 cloves garlic - minced
4 tablespoons butter
1 teaspoon salt
8ozmafaldine noodles, or pasta noodles you have on hand
3/4cupParmesan cheese - grated
2 tablespoon parsley - chopped
Instructions
First, add broth, 1 tablespoon of butter, garlic, and salt to the Instant Pot.
Next, break the pasta in half and spread them in two layers using a crisscross pattern.
Use a spoon or spatula and gently press down to make sure all the noodles get some broth on them. They don't need to stay in the broth, but they all need to get wet.
Next, add 2 tablespoons of butter but do not stir from this point on.
Close the lid and then turn the vent to sealing position.
Next, set the Instant Pot to manual high pressure and pressure cook for 4 minutes.
Once done, let the pot release naturally for 5 minutes, and then quick release the remaining pressure with the manual pressure release.
Open the pot and stir the pasta. We find using tongs helps to break apart any stuck noodles.
Add in the remaining butter, Parmesan cheese, and pepper and then stir to combine all ingredients. Taste and then add more salt if desired.
