I like cooking and am glad it’s part of my job, but I don’t want to be a slave to my kitchen, and I’m guessing neither do you.
That is another reason I love my Instant Pot. It makes my life a lot easier. Especially when it comes to making gluten-free noodles. I don’t like straining pots of boiling water and noodles…I’m too clumsy to do that regularly! Gluten free noodles are made of so many things these days, like brown rice, black beans, chickpea, lentils and corn, so you can take your pick and vary your diet. Consequently, we have noodles once or twice a week most weeks. So far each of the kinds I’ve tried that have been rotini, ziti, shell, and similar (just don’t try spaghetti) have worked without a hitch this way. I’ve seen a lot of newbie comments on GF facebook pages wondering or frustrated about this. If you want to watch me do this, here’s a video of how to do IP Gluten-free noodles:
Take 1 lb. or desired amount of GF noodles and pour into the IP. Pour over them enough liquid to cover (I prefer chicken broth). Make sure the lid’s set to seal, push manual and set to 1 minute. That’s correct. One minute. (It will take about 5 minutes to come to pressure.) Immediately cover the spout with a towel and release pressure (this will take about a minute). Stir and add olive oil and salt! Viola!
It takes essentially the same active cooking time as when you used to make noodles on the stove top, but no waiting for water to boil beforehand and no messing with draining heavy pots of boiling water! And if you’re using chicken broth, you’ll be absorbing all those good nutrients! Hope you enjoy.
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