Instant Pot Chicken Ramen Stir Fry
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.
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
⭐️⭐️⭐️⭐️⭐️ If you enjoyed this recipe, please leave a review below! You can also subscribe to my newsletter and follow on Facebook, Instagram and TikTok to see the latest recipes and meal inspiration!
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
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
A friend of mine forwarded your video to me when she asked if I had any Sriracha sauce. The recipe looked so good that I had to make this also! My BF and I enjoyed it and he said “whatever you added to the sauce, don’t change it at all. It’s perfect the way it is”. He’s not a huge ginger nor garlic fan, so the amounts you provided were perfect. This heated up great in the microwave the next day too. Thank you! I’ll be making this again!
We loved it! My two boys cleaned their plates!
This dish was very good. I substituted carrots and celery for the peppers and added Thia hot peppers. (I don’t like cooked peppers unless they are jalapeño or Serrano.) you could substitute red pepper flakes. It needed additional soy sauce.
I think I will add rice the next time to make this.
I made this tonight exactly as written, what a wonderful dish. This will be added to our family favourites. No leftovers
Thrilled to hear this! Thanks Sophie!
I made this with broccoli slaw. It was amazing! I don’t like a ton of sauce and this was just enough to flavor but not enough to saturate it. It was even better the next day!!!
We love this dish for leftovers too! So glad you enjoyed the recipe!
One of the best Instant Pot recipes I’ve made. Fantastic!
Wonderful to hear! 🙂
Planning to make this with pre-cooked frozen shrimp instead of chicken. Any gotchas I should look out for?
Hi Brian, I haven’t tried it with shrimp myself, but there’s a chance it will be slightly overcooked. From other recipes I’ve seen, precooked frozen shrimp can be done in the Instant Pot in 0 minutes (it just cooks while the pressure builds). Let us know how it goes if you try it!
I made this tonight and loved it! I added some sautéed onions and sautéed snap peas to the sautéed peppers and used ground turkey instead of ground chicken. I also stirred in a spoonful of peanut butter to my individual serving!
I’m going to experiment with one serving and see how it freezes!
Will be trying the instant pot Pad Thai next!
Thank you for sharing your recipes!
Love hearing this, Lisa! Your additions sound delicious! Thanks for leaving a review!
Wow, wow, wow! I’m so happy I came across this recipe. My husband says it has to go on the rotation. Thank you for this budget friendly recipe!
I’m so glad you enjoyed the recipe! Thanks for taking the time to leave a review!
Would this work with rice noodles to make it gluten free?
Hi Tali, I haven’t tested the Instant Pot version with a different type of noodle. I suggest trying the stove top version to be sure the rice noodles work for you! https://therecipewell.com/chicken-ramen-stir-fry/
try using a Barilla gluten free noodle – any shape, I like rotini. Be sure to cook on low pressure for zero minutes (Yes, 0 minutes – pot will come to pressure and then beep to indicate cycle is complete) do a quick release. This technique works with all GF Barilla pastas. I cook them in broth rather than water and for recipes that call for dairy or tomato products – add them last after the noodle cook cycle. Meat and vegetables can be cooked during the noodle in broth cycle.
Thanks for sharing your tips, Jennifer! Appreciate it 🙂