Ingredients
The following ingredients have 4 Servings
- 10 large cloves Garlic ((4-5 Tbsp) pressed or very finely minced)
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 2 cups Water or Low Sodium Chicken Broth, (divided)
- 8 oz Uncooked Spaghetti Noodles, (broken in half)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Low Sodium Soy Sauce
- 2 tsp Toasted Sesame Oil
- 3/4 tsp Powdered Ginger
- 1/4 tsp Salt, (or more to taste)
- 1/8 tsp Cayenne Pepper, (or more to taste)
Instruction
- Turn on the Sauté setting to the lowest heat. When hot, add the butter and oil.
- Add the garlic and stir it frequently.
- While the garlic is cooking, mix together the sauce ingredients.
- Sauté the garlic until fragrant, but not burnt.
- Add the sauce and stir.
- Add 1 cup of the water and stir. Turn off the sauté setting.
- Add the spaghetti noodles in a random bird nest pattern so fewer will stick together.
- Add the remaining cup of water over the pasta.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take a few minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 3 minutes (3 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid. Stir the noodles.
- Place the lid back on, but don't seal the vent. Let the pasta sit for about 5 minutes, then open the lid and stir again. Separate any stuck together noodles.
- Serve immediately.
