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Instant Pot ramen stir fry noodles is a simple and cost effective dish when you’re craving a restaurant quality meal. Skip the excess oil and grease by preparing this recipe at home. Comes together so easily and is a recipe that the whole family will love!
Love my Instant Pot ramen stir fry? Try my Instant Pot Buffalo Chicken Dip and my Instant Pot Hot Chocolate for more great Instant Pot recipes!
This recipe for Instant Pot ramen stir fry noodles is really easy to throw together. Toss those high sodium flavor packets, and create a gourmet meal for the family! Loaded with diced chicken, bell peppers, and carrots!
If you are a fan of ramen noodles, you will love this stir fry! Feel free to swap out some of the vegetables for favorites!
Why You’ll Love This Recipe
- A quick and easy meal loaded with noodles, vegetables and chicken.
- This stir fried noodle recipe has a flavorful sauce.
- A great recipe if you’re new to the Instant Pot because it’s simple and delish.
- It’s ready in under 30 minutes.
- Even your picky eaters will love this dinner.
Ingredients You’ll Need
- Oil – I like sesame oil, but any oil will work.
- Chicken Breasts – I use breasts, but thighs work too!
- Salt, Ground Black Pepper, Garlic Powder and Onion Powder – to season the chicken. It gives it a great flavor that is not overpowering.
- Carrots, Red Bell Pepper, Green Bell Pepper and Green Onions – I went fairly simple but feel free to add your own favorite vegetables!
- Chicken Broth – you can use regular or low sodium.
- Soy Sauce – regular or low sodium.
- Dry Ramen Noodles – discard the seasoning packets, you won’t need them!
- Sesame Seeds – to garnish the dish! Try toasting them for a nuttier flavor.
How To Make This Recipe
Step 1:
Set Instant Pot to sauté and add the oil. Cube chicken and add to Instant Pot once hot. Season chicken with spices.
Step 2:
Once chicken is cooked, add the vegetables and sauté for 5 minutes.
Step 3:
Add the broth and soy sauce.
Step 4:
Break dry noodles into smaller pieces and place in the liquid.
Step 5:
Seal the lid and pressure valve and cook on high pressure for 8 minutes.
Step 6:
Quick release the pressure and remove the lid.
Step 7:
With forks, break up the noodles and toss with the chicken and vegetables.
Step 8:
Garnish with sesame seeds!
Recipe Tips & Variations
- Use your favorite broth, or even water for the liquid.
- Use water, vegetable broth, and eliminate the chicken for a vegetarian dish.
- Add extra vegetables! Cabbage, zucchini, mushrooms and broccoli are also delicious!
- Fluff up the ramen after cooking and stir with the vegetables.
- Purchase precut vegetables found in the produce section as a shortcut!
- Try ground pork or ground chicken instead of chicken breast.
Storing & Freezing
Storing: Place the stir fry noodles in an airtight container and store in the refrigerator for 3-4 days.
Freezing: Place the stir fry noodles in a freezer safe zip top bag and freeze for up to 2 months. Lay flat to freeze. Once reheated the texture of the noodles and vegetables will be different.
FAQ
Yes! This recipe is perfect for meal prep.
You can! You can add red cayenne pepper, or red chili flakes to your spice level.
Absolutely! Ground chicken, ground pork, or even chicken thighs would be great in this dish.
Use vegetable broth and leave out the chicken.
Instant Pot Ramen Stir Fry Noodles
Instant Pot ramen stir fry noodles is a simple and cost effective dish when you're craving a restaurant quality meal. Skip the excess oil and grease by preparing this recipe at home. Comes together so easily and is a recipe that the whole family will love!
Ingredients
- 2 tablespoons oil
- 2 chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium carrots sliced thin
- 1/2 red bell pepper sliced thin
- 1/2 green bell pepper sliced thin
- 2 green onions sliced in 2-inch parts
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 packages dry ramen noodles, no broth packet
- 1 tablespoon sesame seeds
Instructions
- Set Instant Pot to sauté and add the oil. Cube chicken and add to Instant Pot once hot. Season chicken with spices.
- Once chicken is cooked, add the vegetables and sauté for 5 minutes.
- Add the broth and soy sauce.
- Break dry noodles into smaller pieces and place in the liquid.
- Seal the lid and pressure valve and cook on high pressure for 8 minutes.
- Quick release the pressure and remove the lid.
- With forks, break up the noodles and toss with the chicken and vegetables.
- Garnish with sesame seeds!
Please Note
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Looking For More Recipes?
Instant Pot Chicken Pot Pie Soup
Enjoy!
