Noodles with Huancaina Sauce


  • 12 oz (360 g) Short pasta
  • 3 cups chicken broth
  • 5 ají amarillo Peruvian yellow peppers
  • 1 small red onion
  • 2 cloves garlic
  • Drizzle vegetable oil
  • Salt and pepper
  • 3 oz (80 g) queso fresco
  • 1 cup evaporated milk
  • 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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