Why boiled and pressure cooked pasta taste different But let me tell you why it’s not going to be the same as boiled noodles. The texture is a bit denser, and It’s just not my cup of tea.
I find pressure cooked noodles to have a very slight, odd texture. Scientifically, chemically, it cannot be the exact same. If you meet someone that tells you it’s the exact same… well, I don’t agree. Therefore, the taste and texture IS GOING TO BE DIFFERENT. The cooking chemistry is completely different for boiling a pot of noodles and pressure cooking a pot of noodles. The same concept applies with spaghetti or pasta. You can make my Instant Pot Salt Potatoes and then air fry them for a pretty dang good similar dish though! 😉 Instant Pot Pasta
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BUT it’s NOT going to be 100% the same as slathering it in olive oil with a nice coating of coarse salt and baking for an hour to get nice and fluffy inside while it gets crispy and flaky on the outside. Have you ever made a “ baked potato” in the microwave or Instant Pot? Sure, it gets cooked and it gets the job done. Just like the microwave, it cooks things in a fraction of the time a traditional method would take, but some things may turn out slightly different. I sound like a broken record when I say this, but the Instant Pot it a SHORTCUT. Personally, I believe bulkier pasta noodles handle pressure cooking better than spaghetti noodles, so it’s the more preferable. I am on team OG, as in I think they are better off cooked the traditional method and not in the Instant Pot.
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