Instant Pot Mushroom and Soba Noodle Stir-Fry

This soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks up quickly in the Instant Pot and fits vegetarian and vegan diets.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 382 Calories

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons tamari
• 1 green onion, finely chopped
• 2 medium carrots, julienned
• 1 medium red bell pepper, seeded and chopped
• 1 cup sliced cremini mushrooms
• 1 (10.5 ounce) package dried soba noodles
• 2.25 cups water, or as needed

Recipe Instructions

Step 1

Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When Instant Pot displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.