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instant pot buttered noodles easy recipe

Instant Pot Buttered Egg Noodles With Garlic

Instant pot egg noodles with butter and garlic makes a simple, easy and delicious one pot kid friendly vegetarian meal which you can prepare with very minimal efforts.
I prepared this dish initially using Amish homestyle narrow egg noodles and I have also tried this now with other kinds of egg noodles like the wide egg noodles and so adjusting the cooking time which should work for most of the egg noodles.
If you are using spaghetti noodles instead of egg noodles, you will need to cook for longer time (3 minutes) and will need to break the spaghetti noodles prior to adding to the pot.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword buttered egg noodles, egg noodles in instant pot, garlic buttered noodles, instant pot buttered noodles, instant pot buttered pasta, instant pot egg noodles, instant pot noodles recipe
Prep Time 5 minutes
Cook Time 1 minute
Pressure build up and release time 24 minutes
Total Time 30 minutes
Servings 6
Calories 322kcal


  • 12 oz egg noodles
  • 4 cups water or vegetable broth
  • salt as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano powder
  • 1 teaspoon black pepper powder
  • ½ cup whole milk
  • ¼ cup shredded cheese I use cheddar or Mexican blend


  • Place the noodles in the instant pot.
  • Also add the salt, onion powder and garlic powder (sprinkle across the noodles).
  • Add the water by pouring the water through top of the noodles (which helps to prevent the top layer noodles from drying). Place the butter on top (preferably sliced into cubes).
  • Close the instant pot with lid in sealing position, press manual and pressure cook in high for 1 minute (in case you use spaghetti noodles instead of egg noodles, you will need to break the spaghetti noodles and make sure to barely cover the noodles in water and cook for 3 minutes. This is because spaghetti noodles need more cooking time than egg noodles).
  • Once the cooking is done (which will be done once enough pressure is built up inside the pot), wait for a natural pressure release for about 12 minutes. After that, carefully and gradually do a controlled manual pressure release.
  • Once the pressure is all released, carefully open the lid. Add the olive oil and gently stir the noodles (you can use a fork or good quality spatula) so the top layer of noodles will get mixed up with the rest of the noodles. Also add the milk and shredded cheese, stir in gently to blend with the noodles.
  • Also sprinkle the black pepper powder and oregano powder, gently mix in and serve!


If you are using 16 oz of egg noodles use one more cup of water and one more tablespoon of butter and carefully do a manual release after about 12 minutes of natural pressure release. 
If there is little liquid left once you open the pot, this extra liquid is good as it will make the pasta more creamy and saucy as it sits for a while. 
The noodles will become more delicious as it sits in for a while which gives more time for the flavors from butter, garlic and other flavors to blend in. But for the best results, you can serve it hot as soon as its prepared!
You can also saute an onion (finely chopped) before adding the pasta instead of using onion powder if you like, which is even more flavorful (I have tried both ways and while adding onions is more flavorful, adding onion powder is more easy to do.).


Calories: 322kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 112mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 274IU | Calcium: 86mg | Iron: 1mg