Noodles with Huancaina Sauce
Food Stylist, cook, lover of food and food photography.
  • 12oz Short pasta360 g
  • 3cups chicken broth
  • 5 ají amarilloPeruvian yellow peppers
  • 1 small red onion
  • 2cloves garlic
  • Drizzle vegetable oil
  • Salt and pepper
  • 3oz queso fresco80 g
  • 1cup evaporated milk
  1. 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.
  2. 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.
  3. Blend the sautéed ingredients with the queso fresco and milk. Set aside.
  4. 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.
  5. 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.
  6. Add the pepper cream and mix. Serve hot.