This post may contain affiliate links. Please read our disclosure policy.

Instant Pot Sesame & Basil Noodles with Roasted Veggies

This is what happens when you have last-minute guests and no time to do the groceries.

Grab your Instant Pot, throw in pasta, seasonings, and basil, and hit start. In the meantime, roast some veggies, mix both together, and dinner is served. It is so easy I even thought twice before releasing this recipe!

The result is perfectly cooked noodles that are garlicky, nutty, and aromatic, thanks to the addition of fresh basil and toasted sesame oil.

Instant Pot Sesame & Basil Noodles with Roasted Veggies

You start with the roasted vegetables, which take a bit longer to cook than the pasta. Wash and cut your veggies and coat them with some olive oil, soy sauce, ground ginger, and chili for spiciness.

I went with sweet potato, broccoli, and bell pepper, feel free to use any vegetable leftovers you have in your fridge! Zucchini, eggplant, mushrooms, or cauliflower would work well here.

Instant Pot Sesame & Basil Noodles with Roasted Veggies

While your veggies are roasting, you “prepare” the noodles. I’m quoting prepare because there really is not much to do. Combine your noodles with soy sauce, toasted sesame oil, rice vinegar, chili oil, garlic, and water in the Instant Pot and hit Pressure Cook.

Then let it come to pressure and cook for 8 minutes. Let the pressure release naturally for another 3 minutes, and you are done!

Instant Pot Sesame & Basil Noodles with Roasted Veggies
Instant Pot Sesame & Basil Noodles with Roasted Veggies

Finally, add the roasted veggies to the Instant Pot and stir to combine. Serve topped with fresh basil, toasted sesame seeds, and, if you want it spicier, a sprinkle of red pepper flakes.

Instant Pot Sesame & Basil Noodles with Roasted Veggies

This recipe makes the perfect last-minute dinner! It’s also versatile, as you can use any vegetable in your refrigerator.

If you like flavorful noodles that combine the nuttiness of toasted sesame oil with the freshness of basil, you will love this recipe. The addition of roasted vegetables makes the whole dish more nutritious and adds texture as well as flavor.

For more noodle recipes, check out these Dan Dan Noodles with Tempeh Scramble or these Sweet & Spicy Korean Noodles!

Let me know in the comments if you try this recipe!

Instant Pot Sesame & Basil Noodles with Roasted Veggies
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Instant Pot Sesame & Basil Noodles with Roasted Veggies

Instant Pot Sesame & Basil Noodles with Roasted Veggies

5 from 14 votes
Author: Thomas Pagot
Garlicky, nutty and slightly spicy sesame and basil noodles served with roasted sweet potato and broccoli! A super easy last-minute noodle dish!
Servings 4 servings
Calories 424 kcal



Roasted Veggies

  • 1 medium bell pepper diced
  • 1 medium sweet potato peeled and diced
  • 1 head broccoli cut into florets
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/4 tsp ground ginger
  • 1/4 tsp ground chili powder



Roasted Veggies

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Add the diced bell pepper, sweet potato, and broccoli to a large mixing bowl. Pour in the olive oil, and soy sauce and add the ground ginger and chili powder. Mix using your hands to coat the vegetables with the oil and spices.
  • Transfer the veggies to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes, or until veggies are slightly browned. While the veggies are roasting, prepare the noodles.


  • Add the noodles broken in half to the Instant Pot liner. Then add the water, soy sauce, sesame oil, chili oil, maple syrup, rice vinegar, minced garlic, five-spice powder if using, and fresh basil leaves.
  • Close the lid and pressure cook on manual for 8 minutes. Let the pressure release naturally for 3 minutes before doing a quick release of the steam.
  • Transfer the roasted veggies to the Instant Pot liner and mix until combined. Serve immediately topped with fresh basil and sesame seeds.


*I used regular linguine noodles here. The package indicated 8 minutes in boiling water so if you use another type of pasta or gluten-free noodles, read the package and reduce or increase the cooking time accordingly and then let the pressure release naturally for 3 minutes.


Serving: 1 g | Calories: 424 kcal | Carbohydrates: 71.2 g | Protein: 12.5 g | Fat: 12 g | Fiber: 7.5 g | Sugar: 12.2 g
Course : Entree, Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Newest Most Voted
Inline Feedbacks
View all comments

I am having great difficulty understanding WHY you would cook pasta/noodles in the IP for the same amount of time as the package directions AND allow NPR for 6 more minutes! None of the recipes I’ve seen for cooking pasta/noodles in the IP cook for the “same” time as the pkg directions. In my own experience, I cut the pkg directions in half when cooking in the IP and the NPR is a much shorter time than 6 min. I hope this was just a ‘typo’ mistake.

The recipe sounds scrumptious but the cooking time seems way off.

I’m sure I will enjoy the recipe – the flavorings in the noodles sound so wonderful and cooking them in the IP ‘pushes’ the flavors into the noodles which will be fantastic. I never considered the fact that the time on the pkg for cooking the noodles could have been incorrect!

Thanks for all the scrumptious recipes!!

5 stars
I am eating this fish right now and it is delicious! The recipe is spot on. So yummy.

5 stars
I am eating this dish right now and it is delicious! The recipe is spot on. So yummy.

5 stars
My theory is that limiting the water prevents the pasta from over cooking.

I am wanting to make this recipe tonight. I do not have an insta pot. Are there any amendments to the amounts for the sauce? Less water I assume?? Help!

Thanks so much Thomas!

5 stars
Thank you for this recipe! It was 38C here today and cooking was not something I wanted to do. I had lots of summer vegetables and this recipe was perfect. We loved it! I’m very happy to learn that 500ml water cooks 1/2 lb. pasta in the IP. The pasta was al dente yet creamy and beautifully flavored.

The next time I make this I will roast the vegies on the grill outside and I’ll do it in the morning. Nice work Thomas!

5 stars
Turns out great every time! I sauté my veggies, using whatever is on hand, in the IP first. One less pan. Thank you for the notes on the pasta, so versatile!

This is hands-down one of my fave vegan recipes! I bought an Instant Pot just last week, so this is only my 5th time cooking with it, but I’m addicted! My boyfriend is intolerant to potatoes, so I subbed with butternut squash and added some edamame and hemp hearts at the end. We both went back for seconds. Thank you!

[…] Recipe: […]

5 stars
This was incredible! My husband recently went veggie and has been craving an Asian style dish and he said this satisfied that craving. I did sub the rice vinegar for apple cider vinegar and it worked out great. I could not stop eating these veggies before I mixed with the pasta. This will be a regular part of our rotation. Thank you.

5 stars
Huge success in my house!

Is this Thai basil or Italian basil?

5 stars
Eating it right now and its delicious! Noodles came out perfectly cooked in the instant pot! I think this would be great with any roasted veggies of choice. Thanks!

5 stars
Thanks for this recipe, it was amazing!! We had onions, mushrooms, broccoli and cherry tomatoes in the fridge. We phased them in for the roast so as not to overcook the broccoli and tomatoes. Finished it with green onions, sesame seeds and lime. This is going on the permanent rotation!!

5 stars
Made this today! It was awesome! I doubled the recipe and used mushrooms instead of broccoli. So good. I also added a little brown sugar at the end.

5 stars
This was freakin amazing! Third meal I’ve cooked in my instant pot so it’s all still new to me – and this was dead simple and tasted lovely. Thank you so much

5 stars
If you double this recipe, do you double the liquid too?

5 stars
This recipe turned out beautifully; we’ll be making it many more times at our house. The cooking time was perfect for the noodles, and the flavors were lovely.

5 stars
Wonderful flavors! My gluten-free red lentil linguini clumped a bit, but we all loved it. Thanks Thomas!