A steaming bowl of Instant Pot Chicken Ramen Stir Fry has an instant way of turning a busy evening into something special. Tender slices of chicken soak up a blend of savory soy sauce, sweet honey, and tangy rice vinegar, while fresh ginger and garlic bring a gentle warmth that dances on your taste buds. Every bite offers a delightful mix of textures: crisp-tender broccoli florets, snappy julienned carrots, and thin strips of red bell pepper, all nestled among strands of perfectly cooked ramen noodles. I still remember the first time I whipped this up after a long day—I pressed that sauté button almost on autopilot, and by the time the pressure cooker beeped, the kitchen smelled like a high-end noodle bar.
What makes this recipe so irresistible is how easy it is to customize. In under 30 minutes, you’ve got a hearty lunch or dinner that feels anything but ordinary. From the moment you pop open that Instant Pot lid and stir in a glossy cornstarch slurry, the sauce thickens into a coating that hugs every piece of chicken and vegetable. As an avid home cook, I love how leftovers keep beautifully for days, and I often find myself tweaking the veggies or adding a dash of chili paste to kick the heat up a notch. Whether you’re cooking for yourself or feeding a crowd, this quick and flavorful meal will soon become one of your go-to weeknight wonders.
KEY INGREDIENTS INSTANT POT CHICKEN RAMEN STIR FRY
Before we dive into the cooking process, let’s break down the stars of this recipe. Each ingredient brings its own unique character—whether it’s the umami punch of soy sauce or the fresh zing of grated ginger. Understanding what each component does will help you feel confident swapping or adjusting based on your pantry and preferences.
- Boneless, skinless chicken breast
Lean and protein-packed, this chicken cooks quickly under pressure and soaks up every drop of savory sauce, staying juicy and tender.
- Instant ramen noodles
These quick-cooking noodles provide springy texture and absorb the sauce beautifully. Discarding the seasoning packets allows you to control the flavors.
- Vegetable oil
A neutral oil that heats evenly for sautéing, creating a lightly crisp sear on the chicken before pressure cooking.
- Garlic
Minced garlic infuses the dish with a pungent, aromatic base note that enhances all the other ingredients.
- Fresh ginger
Grated ginger adds brightness and a subtle heat that lifts the overall flavor profile, balancing sweet and salty.
- Onion
Thinly sliced onion softens and caramelizes slightly when sautéed, building sweetness and depth in the sauce.
- Red bell pepper
Sliced red bell pepper brings a juicy crunch and vibrant color, along with a mild sweetness.
- Broccoli florets
These bite-sized green buds offer a hearty chew and nutrients, lightly steaming under pressure to retain their bright hue.
- Carrot
Julienned carrot adds a hint of earthy sweetness and extra color contrast.
- Low-sodium soy sauce
This foundational umami element seasons the entire dish without overwhelming saltiness.
- Oyster sauce
Rich and slightly sweet, oyster sauce deepens the savory profile and gives the sauce a glossy finish.
- Honey
A touch of honey balances salty and acidic notes with gentle sweetness and aids in caramelization.
- Rice vinegar
Rice vinegar brightens the sauce with mild acidity, cutting through richness for a well-rounded taste.
- Chicken broth
The braising liquid that infuses the chicken and noodles with extra savory flavor and keeps everything moist.
- Cornstarch slurry
A mix of cornstarch and water that thickens the sauce into a clingy glaze, ensuring it coats every strand and morsel.
- Salt and pepper
Basic seasonings that you can adjust for the perfect balance to suit your palate.
- Green onions
Freshly sliced scallions add a pop of green color and a mild oniony crunch as a finishing garnish.
- Sesame seeds
Optional but delightful, these little seeds lend a nutty aroma and subtle texture on top of the finished dish.
HOW TO MAKE INSTANT POT CHICKEN RAMEN STIR FRY
Let’s get cooking! In just a few straightforward steps, your Instant Pot will transform simple ingredients into a savory, saucy stir fry. Follow along closely to master the sauté technique, pressure cooking, and finishing touches that make this dish shine.
1. Press the sauté button on your Instant Pot and let the display read “Hot.” Once it’s ready, pour in the vegetable oil and swirl it around to coat the bottom evenly.
2. Add the thinly sliced chicken breast, season with a pinch of salt and pepper, and sauté until each piece is lightly browned on all sides. This step locks in juices and builds extra flavor. Remove the chicken and set it aside.
3. In the same pot, toss in the garlic, fresh ginger, and onion. Sauté for 2–3 minutes until the onion becomes translucent and the mixture smells fragrant.
4. Add the red bell pepper, broccoli florets, and julienned carrot. Stir-fry for another 2–3 minutes, allowing the veggies to pick up the garlicky, gingery essence.
5. Pour in the chicken broth, low-sodium soy sauce, oyster sauce, honey, and rice vinegar. Give everything a good stir so the sauces meld into a harmonious mixture.
6. Break the instant ramen noodles in half and nestle them into the liquid, pressing gently to submerge.
7. Return the reserved chicken atop the noodles, letting it sit evenly across the surface.
8. Secure the lid on your Instant Pot, set the valve to “Sealing,” and choose Manual High Pressure for 2 minutes.
9. When the cooking cycle finishes, carefully perform a quick release to vent out steam and unlock the lid.
10. Open the pot and stir in the cornstarch slurry. Switch back to sauté mode and cook, stirring continuously until the sauce thickens to your preferred consistency.
11. Taste and adjust the seasoning, adding more salt or soy sauce if necessary to suit your taste.
12. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds for a beautiful finish.
SERVING SUGGESTIONS FOR INSTANT POT CHICKEN RAMEN STIR FRY
Presenting this dish is half the fun—the bright colors and glossy sauce really pop in the right setting. Below are some of my favorite ways to elevate each serving, whether I’m hosting friends or just treating myself to a cozy solo dinner.
- Serve in deep ceramic bowls to capture the steam and keep the noodles hot. Top with extra sliced green onions and a drizzle of toasted sesame oil for an irresistible final touch.
- Elevate each plate by adding a soft-boiled egg, halved, right before serving. The silky yolk enriches the broth-like sauce and turns every bite into a creamy, decadent experience.
- Plate alongside a crisp side of cucumber salad tossed in rice vinegar and sesame seeds, providing a refreshing counterpoint to the warm, saucy stir fry.
- For a spicy kick, offer chili paste, sriracha, or a sprinkle of red pepper flakes at the table so everyone can adjust the heat level to their liking.
HOW TO STORE INSTANT POT CHICKEN RAMEN STIR FRY
Proper storage ensures you enjoy this flavorful stir fry again and again without losing any of its original charm. Follow these simple methods to preserve freshness, texture, and the balanced sauce profile.
- Refrigerate in an airtight container within two hours of cooking. This keeps the stir fry safe and flavorful for up to three days. Before sealing, let it cool slightly to avoid excess condensation.
- If you anticipate savoring leftovers over several days, consider storing the noodles and the sauce-chicken mixture in separate containers. This prevents the noodles from becoming mushy and lets you reheat each component perfectly.
- When reheating, transfer the portion to a skillet over medium heat, adding a splash of broth or water to revive the sauce’s shine. Alternatively, microwave in 30-second increments, stirring in between to maintain an even temperature and texture.
- Although it’s possible to freeze the chicken-sauce mix, noodles tend to lose their springy bite. If you choose to freeze, skip adding the ramen until you reheat. Store the sauce and chicken in a freezer-safe container for up to two months, then thaw overnight in the fridge before reheating.
CONCLUSION
This Instant Pot Chicken Ramen Stir Fry is proof that quick meals can be both satisfying and full of personality. From the initial sauté of ginger and garlic to the final thickening of that glossy sauce, every step highlights how versatile an Instant Pot can be for weeknight cooking. In under 30 minutes of active work and another few minutes of pressure cooking, you’ll have a one-pot wonder that combines protein, veggies, and noodles into one harmonious bowl. The balanced mix of salty soy, sweet honey, and tangy rice vinegar elevates simple ingredients into an irresistible flavor bomb. Plus, with a difficulty level stamped “Beginner,” this recipe welcomes cooks of all skills—no special training or techniques required.
Feel free to print out this recipe and save it in your favorite cookbook binder or digital recipe collection. You can revisit it anytime you need a reliable, crowd-pleasing meal that stores and reheats beautifully. Don’t forget to scroll down for our FAQ below, where I answer common questions about ingredient swaps, cooking times, and extra flavor boosters. I’d love to hear how your version turns out—drop a comment if you tried this dish, share any tweaks you made, or ask a question if something wasn’t clear. Your feedback not only helps me refine recipes but also inspires other home cooks to dive into the wonderful world of Instant Pot cooking!
Instant Pot Chicken Ramen Stir Fry
Description
This vibrant Instant Pot Chicken Ramen Stir Fry bursts with flavors from tender chicken, fresh veggies, and savory sauces, creating a deliciously quick meal for any day!
Ingredients
Instructions
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Press the sauté button on your Instant Pot. Once hot, add the vegetable oil.
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Add sliced chicken, season with a pinch of salt and pepper, and sauté until the chicken is browned on all sides. Remove the chicken and set aside.
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In the same pot, add garlic, ginger, and onion. Sauté until the onion becomes translucent.
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Add red bell pepper, broccoli, and carrots. Cook for an additional 2-3 minutes.
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Pour in the chicken broth, soy sauce, oyster sauce, honey, and rice vinegar. Stir to combine.
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Break the ramen noodles in half and add them to the mixture.
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Return the chicken to the pot, pouring it atop the noodle mixture.
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Secure the lid on your Instant Pot, ensure the valve is set to 'sealing', and set to Manual High Pressure for 2 minutes.
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Once done, use the quick release method to release the pressure.
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Carefully remove the lid and stir in the cornstarch slurry to thicken the sauce. Cook on sauté mode until the sauce thickens to your liking.
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Taste and adjust seasoning with additional salt or soy sauce if necessary.
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Serve hot, garnished with sliced green onions and sesame seeds if desired.
Note
- You can customize the veggies according to your preference or what you have on hand.
- This recipe can be made vegetarian by substituting tofu for the chicken and using vegetable broth.
- For a spicy kick, you can add some chili paste or sriracha to the sauce.
- Make sure not to overcook the noodles; they will soften in the pressure and stir fry process.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
