Which function should I choose for cooking noodles with an electric pressure cooker

It is generally recommended to use the function of cooking Congee or soup to cook noodles with electric pressure cooker. The function selection of the electric pressure cooker mainly depends on the type of noodles, soft and hard preferences, and the matching of ingredients. The common functions are to cook Congee, soup, and fast rice.

The Congee cooking function of the electric pressure cooker is suitable for noodles that need to be fully absorbed and softened, such as dried noodles, dragon whisker noodles, etc. In this mode, the pot maintains a continuous slight boiling state, with a stable water temperature between 90-95 degrees, which can avoid high-temperature gelatinization and ensure even heating of the noodles. The pressure setting of the Congee cooking function is low. The noodles can reach the bouncy taste when the time is controlled at 8-10 minutes. If vegetables or meat ingredients are added, they can also be cooked at the same time. Note that the water volume should completely cover the noodles to prevent uneven heating caused by insufficient pressure.

The function of boiling soup is more suitable for coarse noodles or situations where the chewiness needs to be retained, such as Daoxiao Noodles, udong noodles, etc. This function adopts an intermittent pressurization method, where short-term high pressure rapidly ripens the center of the noodles, while staged pressure relief can prevent excessive softening and rotting. When using, you can first add noodles and then add boiling water to the maximum water level. Choose the 20 minute program, and manually release the pressure before serving to maintain the integrity of the noodle shape. If paired with broth ingredients such as bone broth, this function can also promote the release of strong aromatic substances in the soup.

The fast cooking function is suitable for emergency situations, but it is important to control the time within 5 minutes. This mode quickly compresses and shortens the cooking cycle, making it suitable for instant noodles or pre cooked semi dry noodles. Due to significant temperature fluctuations, it is recommended to add a small amount of cooking oil to the water to prevent sticking, and immediately supercool the water to solidify it after it is taken out of the pot. For hard noodles such as spaghetti, you can first use this function to cook until half cooked, and then switch to other functions to complete the subsequent cooking. When using an electric pressure cooker to cook noodles, it is recommended to have a water ratio of 1:1.5 between dry and fresh noodles, and avoid frequent lid opening checks during the cooking process. The performance of pressure cookers from different brands varies greatly. For first-time use, please refer to the instruction manual to adjust the time parameters. Easy to cook ingredients such as green leafy vegetables should be added in the last 3 minutes, while meat and beans need to be pre processed in advance. After releasing pressure, immediately remove the noodles to prevent residual temperature from affecting the taste. The remaining noodle soup can be filtered and reused as a base for broth.