Instant Pot Chicken Ramen Stir Fry
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!
Servings: 4
Calories: 585kcal
Ingredients
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
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.
Video
Notes
- 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.
Nutrition
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
