Instant Pot Mushroom and Soba Noodle Stir-Fry
This Instant Pot Mushroom and Soba Noodle Stir-Fry is a quick and healthy meal that packs a punch of flavor. With tender mushrooms and perfectly cooked soba noodles, this dish is both delicious and nourishing, perfect for a busy weeknight dinner.
Equipment
- 1 Instant Pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 8 ounces soba noodles
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced such as cremini or shiitake
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Set your Instant Pot to the sauté function. Add the vegetable oil and allow it to heat up.
- Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
- Stir in the sliced mushrooms and bell pepper. Cook for another 3 minutes, stirring occasionally.
- Add the broccoli florets, vegetable broth, soy sauce, sesame oil, grated ginger, and some salt and pepper to the pot.
- Break the soba noodles in half and gently nestle them into the mixture. Do not stir, as this will help prevent them from clumping together.
- Close the lid of the Instant Pot and set the valve to sealing position. Cook on high pressure for 4 minutes.
- Once the cooking time is up, carefully quick release the pressure.
- Open the lid, stir the noodles gently to combine with the vegetables, and adjust seasoning if necessary.
- Serve hot, garnished with chopped green onions.
Notes
Feel free to add any other vegetables you have on hand, such as snap peas or carrots.
For added protein, consider including tofu or chicken. Adjust the cooking time accordingly if adding raw meat.
This dish can be stored in the refrigerator for up to 3 days. Reheat in the microwave.