4 servings
20 min cook time
Ingredients -
8 oz spaghetti noodles
1 large carrot (sliced)
1 cup cabbage ( I just use the tri-color coleslaw)
1 cup broccoli (cut into small pieces)
1 bunch green onion
Salt & pepper
Sauce:
2 cups vegetable broth
3 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
1 tsp minced garlic
1 tsp ginger paste
1 tsp red pepper flakes (more if you want spicier)
1 tsp brown sugar
Break spaghetti noodles in half and place in bottom of instant pot.
Mix sauce ingredients together in a bowl and poor over top of noodles.
Put cut up carrots, cabbage, and white part of the green onions on top of noodles/sauce.
Cook at high pressure for 4 minutes.
Use quick release to release pressure.
Add the broccoli, salt & pepper to the instant pot and then stir contents.
Close lid and let sit for 5 minutes (on Keep Warm setting, not pressure cooking).
Open instant pot back up and stir contents again. Serve and top with green onion and/or sesame seeds as desired.
Enjoy!
