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Instant Pot Chicken Ramen Stir Fry

Name: Instant Pot Chicken Ramen Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Ingredients: 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; 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

ByLaura Lawless, BASc PublishedAugust 24, 2022August 14, 2024 Last updatedAugust 14, 2024

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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!

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

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