INSTANT POT RED COCONUT CURRY NOODLES

Can I politely request no lectures (or hate mail) about how I messed up the authenticity of delicious red coconut curry noodles with this Instant Pot version? 

I’m not trying to sound uncaring, but the truth is, I’m already aware of this fact. And I’m totally ok with it, because these totally not authentic red coconut curry noodles are so, so, so good. 

And SO easy, thanks to the electric pressure cooker cooking everything (even the noodles!) in just a few minutes. 

You’re either in the camp of getting a delicious coconut curry fix with a few shortcuts, or you’re not. And I totally am. 

INSTANT POT RED COCONUT CURRY NOODLES

TIME: 20 MINUTES COOK TIME: 5 MINUTES ADDITIONAL TIME: 15 MINUTES  TOTAL TIME: 40 MINUTES

INGREDIENTS

 4 cups chicken or vegetable broth

 16 ounces fettuccine noodles, broken in half

 1 can (13.5 ounces) coconut milk, light or regular

 1/4 cup sweet Thai chili sauce (see note)

 1 tablespoon fresh ginger or ginger paste

 1 tablespoon red curry paste (see note)

 3 cloves garlic, finely minced

 1 teaspoon salt (I use coarse, kosher salt)

 1 cup snow peas, halved or whole

 1 red pepper, sliced

 1 cup small diced carrots or matchstick carrots

 Fresh, chopped cilantro and chopped peanuts, for serving (optional)

INSTRUCTIONS

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Layer the noodles on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
2. Pour in the remaining two cups broth.
3. Whisk together the coconut milk, Thai chili sauce, fresh ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.)
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the noodles a good toss with tongs and add the vegetables. Close the pressure cooker and let sit for 5-7 minutes until the vegetables steam in the residual heat. Toss until combined. Add additional salt and pepper to taste, if needed.
7. Serve the noodles with chopped peanuts and fresh cilantro, if desired.