This cold noodle bowl is a great way to ease into eating more vegetables. To make this a complete meal, I include shrimp, which you can quickly sauté in your Instant Pot after the pasta is finished cooking. You can add any other protein you like, such as salmon, chicken, tofu, or cooked chickpeas.
Prep: 14 minutes
Pressurize: 10 minutes
Cook: 6 minutes
Natural Release: 10 minutes
Total: 40 minutes
4 ounces whole-wheat spaghetti, broken in half
4 cups water
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce or tamari
2 tablespoons pure maple syrup
1 tablespoon sesame oil
1 tablespoon minced fresh ginger (about 1-inch knob)
1 clove garlic, minced
½ head red cabbage, shredded (about 1 pound)
1 cup shredded carrot (about 1 large carrot)
½ cup chopped green onions, tender white and green parts only (about 3 onions)
1 tablespoon extra-virgin olive oil
1 pound fresh or frozen raw shrimp, peeled and deveined
Sriracha (optional)
Sesame seeds, for garnish
1 Place the spaghetti in the Instant Pot, crisscrossing the noodles as you add them to prevent large clumps of pasta from sticking together. Pour the water over the noodles, making sure they are covered for even cooking. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 2 minutes.
2 While the noodles are cooking, in a large bowl, stir together the lime juice, 2 tablespoons of the soy sauce, the maple syrup, sesame oil, ginger, and garlic. Add the cabbage, carrot, and green onions and toss well to coat.
3 When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. Press Cancel to stop the cooking cycle. When the floating valve drops, remove the lid and drain the pasta through a colander. Rinse the pasta with cold water to stop the cooking process.
4 Dry the pot with a towel, then return the pot to the Instant Pot housing to cook the shrimp. Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the shrimp and the remaining 1 tablespoon soy sauce and sauté until pink and tender, about 4 minutes. (If using frozen shrimp, you’ll need to cook it for 2 to 3 minutes more.)
5 Add the noodles and cooked shrimp to the bowl and toss well to coat. Taste and adjust the seasoning as needed; add a squeeze of Sriracha if you like spice. Serve with sesame seeds sprinkled over the top. Store leftovers in an airtight container in the fridge for 4 days.
MAKE IT GLUTEN-FREE Use tamari instead of soy sauce, and replace the whole-wheat spaghetti with a gluten-free variety, like brown rice or a legume-based spaghetti. Cook gluten-free pasta at high pressure for 0 minutes , and let the pressure naturally release for 8 minutes.