Description
A flavorful and easy Instant Pot Chicken Ramen Stir Fry that combines tender ground chicken, crunchy vegetables, and soft ramen noodles in a savory homemade sauce. This quick one-pot meal uses the Instant Pot to pressure cook the ingredients, blending Asian-inspired flavors for a satisfying dinner in just 35 minutes.
Ingredients
Sauce
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha
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 (3 oz / 85 g per package)
- 1.5 cups water, divided
- sliced green onion (for garnish)
- sesame seeds (for garnish)
- hot sauce (optional, for serving)
Instructions
- Make the sauce: In a medium bowl, whisk together honey, soy sauce, rice vinegar, garlic, grated ginger, sesame oil, and Sriracha until well combined. Set aside.
- Optional sauté bell peppers: Turn on the Instant Pot to Sauté and wait until the display reads “hot.” Add neutral cooking oil and sauté sliced bell peppers until fragrant and slightly softened, about 2-3 minutes. Remove peppers from the pot and set aside.
- Cook the chicken: Using the Sauté function again, add ground chicken to the hot pot (add more oil if needed). Break the chicken into bite-sized pieces and cook until no longer pink and slightly browned, about 7-8 minutes. Turn off the Sauté function.
- Deglaze the pot: Pour ¼ cup of water into the pot and use a flat-bottomed spatula to scrape and loosen any browned bits stuck to the bottom to prevent a burn warning.
- Add remaining ingredients: Stir in the coleslaw mix and pour the prepared sauce over it. If you skipped sautéing the bell peppers, spread them on top of the cabbage now. Break the ramen noodles bundles into 3-4 pieces and layer them over the veggies. Pour the remaining 1 ¼ cups water evenly over the noodles. Do not stir.
- Pressure cook: Close the Instant Pot lid securely and set the vent to sealing position. Cook on Manual High Pressure for 1 minute. After cooking, perform a quick pressure release.
- Stir and rest: Open the lid carefully and use tongs to stir and separate the noodles gently. If you sautéed the bell peppers earlier, fold them back into the mixture now. Place the lid slightly ajar on the pot and allow the dish to rest for 5 minutes so the noodles soften and absorb the flavors.
- Serve: Garnish with sliced green onions, sesame seeds, and optional hot sauce. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Sautéing the bell peppers is optional but recommended for a tender-crisp texture.
- Discard the seasoning packets from the ramen noodles to control sodium and flavors.
- Quick pressure release is important to prevent overcooking the noodles.
- Feel free to add other vegetables like snap peas or carrots for extra nutrition.
- Hot sauce can be adjusted or omitted depending on heat preference.
