There’s something undeniably satisfying about a one-pot meal that brings together tender chicken, fresh vegetables, and perfectly cooked noodles with minimal fuss. That’s exactly what this Instant Pot Chicken Ramen Stir Fry offers: a harmony of savory, sweet, and umami notes dancing in every forkful. As the pot heats up and you hit the sauté button, you’ll notice the first blush of stock oil shimmering across its surface. Before you know it, thin slices of juicy chicken breast sizzle into a gentle golden brown, and soon after, minced garlic and fragrant ginger join the party. The onions soften just enough to release their sweetness, while crisp-tender bell peppers, broccoli florets, and julienned carrots add vibrant pops of color and texture. It’s a symphony of ingredients, each layer building on the next, leading up to the grand finale: two packets of ramen noodles that soak up a rich broth infused with soy sauce, oyster sauce, honey, and rice vinegar.
By the time you’ve sealed the pressure cooker and let those two minutes of high-pressure work their magic, you’re left with noodles so tender they practically melt in your mouth, bathed in a glossy, flavorful sauce. With a quick release, you’ll be back in the sauté function to thicken the sauce with a silky cornstarch slurry, bringing everything together in a glossy embrace. Whether you’re a busy parent searching for a 30-minute wonder or a beginner cook eager to master the Instant Pot, this recipe invites you in with an easy-to-follow workflow and ingredients you likely already have on hand. At just about 450 calories per serving, it also ticks the box for a satisfying yet balanced dinner or lunch option. Grab your chopsticks, fork, or favorite soup spoon, because once you dive into this bowl of goodness, you’ll find yourself planning your next batch before the last bite is gone.
KEY INGREDIENTS IN INSTANT POT CHICKEN RAMEN STIR FRY
Every successful dish starts with quality ingredients that play well together. In this section, we’ll introduce the flavor stars of this stir fry and explain how each one contributes to the overall balance of taste and texture.
- Chicken breast
Lean protein that turns tender and juicy when sautéed then pressure-cooked. It soaks up the savory sauce and adds substantial mouthfeel to every bite.
- Instant ramen noodles
The quick-cooking backbone of this stir fry, offering springy texture and a fun twist on traditional stir-fry rice or wheat noodles. Discarding the seasoning packets ensures full control over flavor.
- Vegetable oil
A neutral oil that creates the perfect nonstick surface for browning chicken and vegetables, while helping distribute garlic and ginger aromas evenly.
- Garlic
Minced to release sharp, pungent notes that mellow into a sweet undertone as it sauté́s alongside ginger and onions.
- Fresh ginger
Grated to infuse a warm, slightly peppery zest that awakens the palate and balances the richness of soy and oyster sauces.
- Onion
Thinly sliced to soften quickly under sauté mode, releasing natural sugars that add depth and sweetness to the sauce.
- Red bell pepper
Brings bright color and crunchy sweetness; pairs beautifully with the savory elements.
- Broccoli florets
Offer a satisfying snap and earthy flavor, plus a pop of green that signals freshness.
- Carrot
Julienned for quick cooking and a hint of natural sweetness, adding both color contrast and textural variety.
- Low-sodium soy sauce
A foundational source of umami and saltiness, anchoring the sauce’s savory profile.
- Oyster sauce
Provides a richer, slightly briny depth that complements the soy sauce without overpowering the dish.
- Honey
Balances savory notes with a gentle sweetness that caramelizes slightly during sauté, rounding out the sauce.
- Rice vinegar
Adds a subtle tang that brightens flavors and prevents the stir fry from tasting too heavy.
- Chicken broth
Serves as the cooking liquid under pressure, infusing noodles and chicken with extra savory richness.
- Cornstarch slurry
A simple mix of cornstarch and water that thickens the sauce into a glossy coating, ensuring every strand of noodle and piece of chicken is luxuriously coated.
- Salt and pepper
Basic seasonings that you adjust to taste, enhancing all the other flavors without stealing the show.
- Green onions
Sliced for a fresh, oniony crunch and a burst of color when sprinkled over the finished dish.
- Sesame seeds (optional)
Toasted or raw, they add a delicate nutty crunch and a lovely speckled garnish.
HOW TO MAKE INSTANT POT CHICKEN RAMEN STIR FRY
With the ingredients prepped and at your fingertips, this section will guide you through the intuitive steps of transforming them into a mouthwatering one-pot meal. You’ll move seamlessly from sautéing to pressure cooking, then back to sauté mode to achieve the perfect sauce consistency. Follow these steps closely, and you’ll have dinner on the table in about 30 minutes flat.
1. Press the sauté button on your Instant Pot. Once the display shows “Hot,” drizzle in the vegetable oil and swirl it around to coat the base evenly.
2. Add sliced chicken, then season it lightly with salt and pepper. Sauté the pieces in a single layer until each side turns golden brown, sealing in juices and building flavorful browning. Remove the chicken and set it aside.
3. In the same pot, add minced garlic, grated ginger, and sliced onion. Continue to sauté for 2–3 minutes, stirring often, until the onion turns translucent and the aromatics become fragrant.
4. Add red bell pepper, broccoli florets, and julienned carrot to the pot. Cook for an additional 2–3 minutes, just until the vegetables are bright and begin to soften.
5. Pour in chicken broth, soy sauce, oyster sauce, honey, and rice vinegar, then stir thoroughly to combine all the flavorful liquids into a cohesive sauce.
6. Break the ramen noodles in half and nestle them into the sauce mixture, letting them soak up some of the liquid.
7. Return the browned chicken to the pot, arranging it over the noodle mixture so it steams gently.
8. Secure the lid on your Instant Pot, making sure the valve is set to sealing, then select Manual High Pressure for 2 minutes.
9. When the cook time ends, carefully perform a quick release to vent the steam. Once the pin drops, open the lid cautiously.
10. Stir in the cornstarch slurry, mixing briskly to combine. Switch back to sauté mode and cook until the sauce thickens to your desired consistency, coating chicken, veggies, and noodles in a silky glaze.
11. Taste the stir fry and adjust seasoning with additional salt or soy sauce if needed to balance saltiness and sweetness.
12. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds if you like extra crunch and visual appeal.
SERVING SUGGESTIONS FOR INSTANT POT CHICKEN RAMEN STIR FRY
A beautifully cooked dish deserves thoughtful presentation, and this Instant Pot stir fry is no exception. Whether you’re setting out for a casual family dinner or impressing friends at a small gathering, these serving ideas will help you showcase your creation to the fullest. Each suggestion enhances the textures, flavors, and aroma, making each bite feel intentional and delightful.
- Brighten with fresh toppings
Right before serving, add a handful of sliced green onions and toasted sesame seeds to give the dish a burst of vibrant color and a subtle crunch. These fresh garnishes contrast beautifully against the glossy sauce.
- Serve family-style in a large bowl
Transfer the noodles, chicken, and vegetables to a shallow, wide serving bowl so everyone can help themselves. Placing chopsticks or forks around the edge makes it feel communal—perfect for casual gatherings.
- Pair with a simple green salad
Balance the rich, umami-packed stir fry with a crisp side salad dressed in a light sesame-ginger vinaigrette. The crisp greens and tangy dressing refresh the palate between savory bites.
- Add a spicy kick
For heat lovers, offer a drizzle of sriracha or a small dish of chili paste at the table. A little goes a long way in elevating the sweet and savory balance with a fiery punch.
HOW TO STORE INSTANT POT CHICKEN RAMEN STIR FRY
One of the best parts of this stir fry is how well it holds up as leftovers. The noodles remain tender, the chicken stays juicy, and the sauce thickens just enough to cling to every strand. Proper storage ensures each reheated serving tastes nearly as fresh as the day you made it. Below are some tried-and-true methods to preserve flavors and textures for up to three days—or even longer if you choose to freeze.
- Refrigeration
Allow the stir fry to cool to room temperature, then transfer it into an airtight container. Store in the coldest part of your fridge for up to 3 days. Before serving, reheat gently in a skillet over medium-low heat, adding a splash of water or broth to restore saucy consistency.
- Freezing
Portion the cooled stir fry into freezer-safe containers or heavy-duty bags, removing as much air as possible to prevent freezer burn. Label each package with the date and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Separate sauce and solids
If you anticipate a longer storage period or prefer firmer noodles, store the sauce in one container and the noodles, chicken, and vegetables in another. Reheat them together in a pan, stirring in the sauce gradually to coat everything evenly.
- Reheat with care
Whether refrigerated or thawed from frozen, always reheat on the stovetop over medium-low heat. Add a small splash of broth or water before heating to keep the sauce silky and prevent sticking or drying out.
CONCLUSION
Thank you for joining me on this flavorful journey through the Instant Pot Chicken Ramen Stir Fry. We started with everyday pantry staples and ended with a dish that feels anything but ordinary—tender slices of chicken, crisp-tender vegetables, and springy ramen noodles bathed in a shiny, umami-rich sauce. With just 15 minutes of prep and 15 minutes of cooking time, this recipe proves that busy weeknights don’t have to mean sacrificing flavor or nutrition. As a beginner cook, you’ll appreciate the step-by-step guide and the Instant Pot’s intuitive buttons. If you ever want to make this dish vegetarian, simply swap in cubed tofu and vegetable broth. For spice lovers, a dash of sriracha or chili paste adds an exhilarating zing. Feel free to mix and match veggies based on what’s freshest in your fridge—zucchini, snap peas, or mushrooms all play nicely in this stir fry.
You’re welcome to print this article and tuck it into your recipe binder for quick reference, or bookmark it for easy access on your device. Below the conclusion, you’ll find a handy FAQ section addressing common questions about ingredient swaps, cooking times, and troubleshooting sticky noodles. If you try this recipe, please let me know how it turned out! Leave a comment, ask any questions, or share your own tips and variations. I love hearing from fellow home cooks, and I’m always here to help if you need guidance or moral support in the kitchen. Happy cooking, and here’s to many satisfying bowls of Instant Pot Chicken Ramen Stir Fry in your future!
Instant Pot Chicken Ramen Stir Fry
Description
Enjoy tender chicken, vibrant veggies, and perfectly cooked ramen noodles all in one dish! It's a quick weeknight dinner bursting with umami and freshness.
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.
