You’re going to fall in love with this easy one-pot recipe! Instant Pot Chicken Ramen Stir Fry is made with ground chicken, coleslaw mix, bell peppers, ramen noodles and an incredible homemade sauce. Be prepared to wow your tastebuds!
This is an Instant Pot version of my stovetop Chicken Ramen Stir Fry (a reader favourite!). The stovetop version is quick too, but using the Instant Pot turns this into a one-pot meal. Perfect for busy weeknights!
This Instant Pot ramen stir fry is one of the most requested meals at my house and I’ve been hearing the same from my readers about the stovetop version.
Reasons to love this dish include:
Here’s an overview of the ingredients and steps to make this pressure cooker ramen stir fry. See the recipe card below for all the details!
For the sauce you’ll need
- Honey – for sweetness
- Soy sauce – use a low-sodium variety if necessary. You can also use tamari.
- Rice vinegar – apple cider vinegar works too!
- Sesame oil – adds to the asian-inspired flavour
- Minced garlic – we like to use fresh garlic, but garlic powder works in a pinch
- Grated ginger – I use store-bought ginger paste to save time
- Sriracha – we add a small amount to keep the dish kid friendly and add more to taste at the table
For the “stir fry” you’ll need
- Ground chicken
- Bell peppers – the sweeter varieties work best (red, yellow, orange)
- Coleslaw mix
- Instant ramen noodles – discard the seasoning packets, you won’t need them!
- Water – to cook the noodles and produce steam for pressure cooking
How to make it
In a medium bowl, whisk together all the ingredients for the sauce and set aside.
If you like tender-crisp bell peppers rather than softer peppers, use the Sauté function to cook them first to add back after pressure cooking. Set them aside on a clean plate.
Next, fully cook the ground chicken while breaking it apart into bite-size pieces, then deglaze the bottom of the pot with a quarter cup of water. Turn off the Sauté function.
Stir in in the coleslaw mix and add the sauce. If you are pressure cooking the bell peppers, layer them on top of the cabbage. Break each block of ramen noodles into 3-4 pieces and layer them on top, then pour the remaining 1 and a quarter cup of water over the noodles. Do not stir.
Pressure cook on High for just 1 minute, then quick release the pressure. The noodles won’t look fully cooked yet and that’s okay. Give them a stir to get evenly coated in the sauce. Add back the bell peppers if you sautéed them, then set the lid askew on the pot for 5 minutes to let the noodles fully soften.
Tips for success
How to reheat
This meal is amazing reheated. The noodles maintain their texture and the flavours develop even more when stored in the refrigerator. Simply reheat in the microwave until fully heated through (2-3 minutes), stirring once halfway for even heating.
More easy Instant Pot chicken dinners
- Instant Pot Chicken Fried Rice
- Instant Pot Chicken Stir Fry
- Instant Pot Chicken Burrito Bowls
- Instant Pot Chicken Fajitas
- Instant Pot Chicken and Potatoes
- Instant Pot Chicken Stew
- Instant Pot Chicken Pot Pie
- Instant Pot Spaghetti Squash with Chicken
- Instant Pot Pesto Chicken Pasta
- Instant Pot Bruschetta Chicken Pasta
Instant Pot Chicken Ramen Stir Fry
For the sauce
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced (can sub 1 teaspoon garlic powder)
- 1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha
For the "stir fry"
- 2 teaspoons neutral cooking oil
- 2 bell peppers, sliced
- 1 lb ground chicken
- 1 14-oz package coleslaw mix
- 3 packages instant ramen noodles, seasoning discarded (3oz / 85 g per package)
- 1.5 cups water, divided
- sliced green onion
- sesame seeds
- hot sauce
- Make the sauce. In a medium bowl, whisk together all the ingredients for the sauce and set aside.
- Optional step: sauté the bell peppers. Follow this step if you prefer tender-crisp peppers. Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the cooking oil and then sauté the peppers until fragrant and slightly softened. Remove from the insert and set aside on a clean plate.
- Cook the chicken. Still using the Sauté function, add the ground chicken to the hot insert (add a bit more cooking oil first, if necessary after sautéing the peppers). Break the chicken into bite size pieces as it cooks until no longer pink, about 7-8 minutes. Turn off the Sauté function.
- Deglaze. Add a quarter cup of water to the pot and use a flat-bottomed spatula to scrape up any bits of food stuck to the bottom of the insert. This will prevent a burn warning.
- Add the remaining ingredients. Stir in the coleslaw mix and pour the sauce over top. If you didn't sauté the bell peppers, layer them on top of the cabbage. Break each bundle of ramen noodles into 3-4 pieces and layer them on top. Pour the remaining 1 ¼ cup of water over the noodles. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 1 minute. (Your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button). At the end of cooking time, quick release the pressure.
- Stir and rest. Open the lid and use kitchen tongs to stir and coax apart the noodles (it's okay if the noodles don't look fully cooked yet, they will be after resting). If you sautéed the bell peppers, gently mix them in. Set the lid askew over the pot and let it sit for 5 minutes to allow the noodles to fully soften and absorb the sauce.
- Serve with your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Hey, I’m Laura!
Creator of The Recipe Well
I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.