Home » Mains » Instant Pot Chicken Ramen Stir Fry

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!

Become an Instant Pot Pro!

Get my top 5 tips for successful Instant Pot meals, every time.

By signing up you'll also receive our free newsletter.

Chicken Ramen Stir Fry in black bowls garnished with sliced green onion, placed in front of an Instant Pot.

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:

  • the sauce is truly delicious (I use a similar sauce for my Instant Pot Chicken Pad Thai)
  • you’re eating vegetables without realizing it (the cabbage wilts down a lot!)
  • there’s not a lot of prep aside from slicing the bell peppers and whisking the sauce
  • it reheats beautifully in the microwave, so it’s ideal for meal prep!

Ingredients

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
An overhead photo of the ingredients needed to make Instant Pot Chicken Ramen Stir Fry.

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.

A six-photo collage showing the steps to make Instant Pot Chicken Ramen Stir Fry.

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.

Chicken Ramen Stir Fry in an Instant Pot, viewed from overhead.

Tips for success

  • Customize the texture of the bell peppers. If you don’t mind softer peppers, skip the sautéing step and simply pressure cook them along with the cabbage to save time!
  • Break apart the blocks of ramen noodles. This allows for more even cooking and makes them easier to stir and serve.
  • Use the right amount of added water. Rule of thumb: half a cup of water for each block of noodles. The 1.5 cups of water in the recipe + the liquid in the sauce allow for fully cooked noodles coated in flavourful sauce. Note that the cabbage also releases some liquid as it cooks.
Three bowls of Instant Pot Chicken Ramen Stir Fry next to small bowl of sliced green onion and three forks, viewed from overhead.

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

Follow along! Subscribe to my newsletter and follow on Facebook, Instagram and Pinterest, for all the latest recipes and inspiration!

Chicken Ramen Stir Fry in a black bowl garnished with sliced green onion.

Instant Pot Chicken Ramen Stir Fry

Laura Lawless, BASc
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!
5 from 2 votes
Servings 4
Calories 585
Prep Time 5 mins
Cook Time 10 mins
Inactive time 20 mins
Total Time 35 mins

Ingredients

For the sauce

  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar (can sub apple cider 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

For garnish

  • sliced green onion
  • sesame seeds
  • hot sauce

Instructions
 

  • 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.

Notes

  1. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure. 
  2. This recipe was tested in both 6-quart and 8-quart Instant Pot models. 

Equipment

6-qt Instant Pot
Slotted Turner
Silicone Tongs

Nutrition Estimate

Calories: 585kcal | Carbohydrates: 63g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 843mg | Potassium: 910mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1873IU | Vitamin C: 78mg | Calcium: 43mg | Iron: 4mg
Share your creations!Tag @therecipewell or use #therecipewell on Instagram so we can see!
Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

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.

Leave a Reply

Your email address will not be published.

Recipe Rating




10 Comments

  1. Planning to make this with pre-cooked frozen shrimp instead of chicken. Any gotchas I should look out for?

    1. Laura Lawless, BASc says:

      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!

  2. Lisa Kalych says:

    5 stars
    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!

    Lisa

    1. Laura Lawless, BASc says:

      Love hearing this, Lisa! Your additions sound delicious! Thanks for leaving a review!

  3. 5 stars
    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!

    1. Laura Lawless, BASc says:

      I’m so glad you enjoyed the recipe! Thanks for taking the time to leave a review!

  4. Would this work with rice noodles to make it gluten free?

    1. Jennifer Mickeletto says:

      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.

      1. Laura Lawless, BASc says:

        Thanks for sharing your tips, Jennifer! Appreciate it 🙂