Recipes
Noodles with Huancaina Sauce
4 Servings
15 Minutes
INSTRUCTIONS
- Cut the peppers in two crosswise. Remove the seeds and veins with a teaspoon. Cut each half into 3 parts. Peel the onion and cut it into large chunks. Peel the garlic cloves, cut them in half.
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the oil. Once hot, add the onion together with the chili pepper and the garlic cloves. Stir until golden brown and soft. Press Cancel.
- Blend the sautéed ingredients with the queso fresco and milk. Set aside.
- Place the chicken broth and pasta in the pot. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
- When done cooking, let the pot release steam naturally for 4 minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Add the pepper cream and mix. Serve hot.
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About the chef
Patricia Rivero
Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.
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