Description
This Instant Pot Chicken Ramen Stir Fry is a quick and flavorful one-pot meal combining tender ground chicken, crisp veggies, and tender ramen noodles all cooked together in a savory honey-soy sauce with ginger and garlic. It’s perfect for a weeknight dinner when you want an easy yet satisfying dish with an Asian-inspired twist.
Ingredients
Scale
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
Main Ingredients
- 2 teaspoons neutral cooking oil (vegetable or canola 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
To Garnish
- Sliced green onion
- Sesame seeds
- Hot sauce (optional)
Instructions
- Make the sauce: In a medium bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and Sriracha until well combined. Set aside.
- Optional sauté bell peppers: Turn on the Sauté function on your Instant Pot and wait until it reads “hot.” Add the neutral cooking oil and sauté the sliced bell peppers until they become fragrant and slightly softened, about 2-3 minutes. Remove the peppers from the pot and set aside.
- Cook the chicken: Using the Sauté function again, add the ground chicken to the hot insert. Break the chicken into bite-sized pieces as it cooks and continue sautéing until fully cooked and no longer pink, about 7-8 minutes. Turn off the Sauté function.
- Deglaze the pot: Pour in ¼ cup of water and use a flat-bottomed spatula to scrape off any browned bits stuck to the bottom of the pot to prevent a burn notice.
- Add remaining ingredients: Stir in the coleslaw mix and pour the prepared sauce over the top. If you did not sauté the bell peppers earlier, layer them now on top of the coleslaw. Break each bundle of ramen noodles into 3-4 pieces and layer them on top. Pour the remaining 1 ¼ cups of water evenly over the noodles. Do not stir.
- Pressure cook: Close the lid and set the valve to sealing. Pressure cook on High (Manual) for 1 minute. After cooking, perform a quick pressure release.
- Stir and rest: Open the lid carefully. Use kitchen tongs to gently stir and separate the noodles; it’s okay if they’re not fully cooked yet—they will soften during resting. If you sautéed the bell peppers earlier, gently mix them back in now. Place the lid askew on the pot and let the dish rest for 5 minutes to allow noodles to fully absorb the sauce.
- Serve: Serve hot garnished with sliced green onions, sesame seeds, and hot sauce if desired. Store any leftovers in a sealed container in the refrigerator and consume within 4 days.
Notes
- If you prefer softer bell peppers, don’t skip the sauté step; otherwise, they will remain crunchier.
- Discard the seasoning packets from the instant ramen to keep control over the sodium and flavor.
- Feel free to adjust the amount of Sriracha to suit your spice preference.
- Breaking the noodles into pieces helps them cook evenly and fit better in the Instant Pot.
- Resting the dish after cooking ensures the noodles fully soften and soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Keywords: Instant Pot, Chicken, Ramen, Stir Fry, One-Pot Meal, Asian, Easy Dinner
