This Instant Pot Chicken Ramen Stir Fry is a fast, one-pot meal perfect for busy weeknights. It combines ground chicken, fresh vegetables, and a savory honey-soy sauce for a satisfying dinner.

List of ingredients

1/4 cup honey – provides sweetness and thickness to the sauce.
1/4 cup soy sauce – adds a salty, umami depth.
2 tablespoons rice vinegar – adds a necessary tangy balance.
3 cloves garlic, minced – can be substituted with 1 teaspoon garlic powder.
1 tablespoon grated peeled fresh ginger – store-bought ginger paste also works.
1 tablespoon sesame oil – provides a toasted, nutty aroma.
1 teaspoon Sriracha – adds a mild kick of heat.
2 teaspoons neutral cooking oil – used for sautéing.
2 bell peppers, sliced – red, yellow, or orange work best.
1 lb ground chicken – the main protein source.
1 14-oz package coleslaw mix – a convenient blend of shredded cabbage and carrots.
3 packages instant ramen noodles – discard the seasoning packets.
1.5 cups water, divided – used for deglazing and cooking the noodles.
sliced green onion – for garnish.
sesame seeds – for garnish.
hot sauce – optional for additional spice.

step-by-step instructions

Prepare the sauce: In a medium bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and Sriracha. Set this mixture aside for later use.
Sauté the peppers (Optional): Turn on the Sauté function on your Instant Pot and wait for the display to say “hot”. Add cooking oil and sauté the sliced bell peppers until they are fragrant and slightly softened, then remove them to a plate.
Brown the chicken: Using the Sauté function, add ground chicken to the pot, adding more oil if needed. Break the meat into bite-size pieces and cook until no longer pink, which takes about 7-8 minutes, then turn off the Sauté function.
Deglaze the pot: Pour in a quarter cup of water and use a flat-bottomed spatula to scrape up all browned bits from the bottom. This step is critical to prevent the Instant Pot from triggering a burn warning.
Layer the ingredients: Stir in the coleslaw mix and pour the prepared sauce over the top. If you didn’t sauté the peppers, layer them on the cabbage. Break the ramen bundles into 3-4 pieces each, layer them on top, and pour the remaining 1 1/4 cups of water over the noodles without stirring.
Pressure cook: Seal the lid and set the vent to sealing. Pressure cook on Manual High pressure for 1 minute. Once the timer ends, perform a quick pressure release.
Stir and rest: Open the lid and use kitchen tongs to gently separate the noodles. If you sautéed the peppers, stir them back in now. Place the lid askew over the pot and let it sit for 5 minutes to allow the noodles to fully soften and absorb the sauce.
Final touch: Serve the ramen in bowls and top with sliced green onions, sesame seeds, and extra hot sauce if desired.

Cooking Tips for Success

Break Noodles Into Smaller Pieces

Breaking the ramen blocks into 3-4 smaller sections prevents the noodles from sticking together in one large clump. This ensures that the sauce and water can circulate evenly around every strand during the pressure cooking cycle.

Preventing the Burn Warning

Use a flat-bottomed spatula to scrape every bit of browned chicken off the pot floor after sautéing. Adding a small amount of water to deglaze is essential because the honey and soy sauce in the mixture can caramelize and trigger the sensor.

Adjusting Bell Pepper Texture

Sautéing the peppers separately allows them to maintain a snap and vibrant color. If you prefer a softer, more integrated texture, you can layer them directly on top of the cabbage before sealing the lid.

Use High-Quality Soy Sauce

The quality of your soy sauce significantly impacts the saltiness and depth of the dish. Using a naturally brewed soy sauce provides a more complex flavor profile compared to chemically hydrolyzed versions.

Ingredient Substitutions

Ground Turkey as a Protein Swap

You can easily replace ground chicken with ground turkey for a similar flavor profile and lean nutritional value. Ensure the turkey is browned thoroughly to develop a rich base flavor before adding the other ingredients.

Gluten-Free Soy Alternatives

Use tamari or coconut aminos if you need a gluten-free option for the sauce. These alternatives provide the same salty, umami depth without the wheat found in traditional soy sauce.

Rice Vinegar Alternatives

If you do not have rice vinegar, apple cider vinegar is a suitable substitute for the required acidity. It offers a slightly fruitier tang that complements the honey and ginger well.

Customizing the Veggie Mix

While coleslaw mix is convenient, you can use a combination of shredded kale, carrots, and cabbage. Adding a handful of snap peas or sliced water chestnuts can also introduce a nice crunch to the dish.

Serving Suggestions

Toasting Sesame Seeds for Flavor

For a deeper, nuttier taste, lightly toast the sesame seeds in a dry pan over medium heat before garnishing. This releases the natural oils and enhances the aromatic quality of the finished meal.

Cutting Green Onions on a Bias

Slice your green onions diagonally to create long, elegant slivers for the garnish. This not only looks professional but also provides a better distribution of fresh onion flavor in every bite.

Balancing the Plate with Sides

Serve this stir fry with a side of steamed edamame or a light cucumber salad with sesame dressing. These sides cut through the richness of the honey-soy sauce and add refreshing contrast.

Managing Heat Levels with Sriracha

The recipe uses a small amount of Sriracha to keep the dish family-friendly. For those who prefer more spice, stir in extra Sriracha or red pepper flakes during the final resting phase.

Storage and Reheating Guide

Optimal Refrigeration Storage

Store leftovers in a glass airtight container to keep the noodles from absorbing too much moisture. This helps maintain the structure of the ramen and prevents the sauce from becoming overly thick.

Avoiding Noodle Soggy-ness

When reheating, avoid overcooking the ramen in the microwave. Heat in short bursts of 60 seconds and stir in between to ensure the heat is distributed without over-softening the noodles.

Using the Stovetop for Reheating

If you prefer the stove, place the leftovers in a skillet with a tablespoon of water or broth. Heat on medium-low until the sauce loosens and the noodles are warmed through.

Reheating Timelines

This meal stays fresh in the refrigerator for up to 4 days. For the best taste, reheat only the portion you intend to eat to avoid repeated heating cycles that degrade the noodle texture.

Make-Ahead Advice

Prep the Sauce in Advance

The honey-soy sauce can be whisked and stored in a jar in the refrigerator for up to one week. This reduces the active prep time on cooking night to just slicing the peppers.

Pre-Cutting the Vegetables

You can slice the bell peppers and shred any additional vegetables up to 24 hours before cooking. Store them in a sealed bag to keep them crisp and ready for the pot.

Pre-Browning the Meat

For an even faster meal, brown the ground chicken in batches a day early. Store the cooked meat in the fridge and simply add it to the pot during the sauté step.

Troubleshooting Common Issues

Fixing Under-cooked Noodles

If the noodles are still too firm after the 5-minute rest, place the lid back on and let them sit for another 2-3 minutes. The residual heat in the pot is usually enough to finish them.

Handling Excess Liquid

If the sauce seems too thin after pressure cooking, stir the mixture vigorously. The starch from the ramen noodles will naturally thicken the sauce as it rests.

Correcting Over-Salted Sauce

If the soy sauce makes the dish too salty, add a teaspoon of brown sugar or a squeeze of fresh lime juice. The acidity and sweetness will balance the saltiness of the tamari or soy.

Dealing with Clumpy Noodles

Use kitchen tongs rather than a spoon to gently pull the noodles apart after the quick release. Tongs allow you to lift and separate the strands without breaking them into small pieces.

Frequently Asked Questions

Can I use whole grain noodles?

Yes, you can use whole wheat ramen or brown rice ramen for more fiber. Be aware that these may require an extra minute of resting time to soften completely.

Do I use the flavor packets?

No, the flavor packets provided with instant ramen are discarded because the homemade sauce provides a more complex and controlled flavor.

Can this be made in a slow cooker?

No, the pressure cooking method is necessary to cook the noodles quickly without them becoming mushy. A slow cooker would overcook the ramen during the long heating process.

Is this recipe freezer friendly?

It is not recommended to freeze this dish because the noodles and cabbage lose their texture. For the best quality, eat the leftovers within four days from the refrigerator.

Instant Pot Chicken Ramen Stir Fry

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Author: Lora Marie Bennett
Total Time: 35 minutes
Yield: 4 servings
Diet: General

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Description

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.

Ingredients

¼ cup honey
¼ cup soy sauce
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon grated peeled fresh ginger
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
1.5 cups water, divided
sliced green onion
sesame seeds
hot sauce

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Instructions

Make the sauce: In a medium bowl, whisk together all the ingredients for the sauce and set aside.
Sauté the bell peppers (Optional): 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. 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.
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. 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. 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: Serve with your chosen garnishes.

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.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 585 kcal
Sugar: 21 g
Sodium: 843 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0.1 g
Carbohydrates: 63 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 98 mg