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Instant Pot Ramen Noodles is a simple and cost effective dish. Skip the excess oil and grease by preparing this recipe at home. Comes together so easily and is a recipe that the whole family will love!
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Check out my Instant Pot Chicken Burrito Bowls and my Blue Cheese Pasta Salad for more dinner ideas!
This recipe for Instant Pot ramen noodles is really easy to throw together. Toss those high sodium flavor packets, and create a gourmet meal for the family! Loaded with diced chicken, bell peppers, and carrots!
If you are a fan of ramen noodles, you will love this stir fry! Feel free to swap out some of the vegetables for favorites!
Why You'll Love This Recipe
- A quick and easy meal loaded with noodles, vegetables and chicken.
- This stir fried noodle recipe has a flavorful sauce.
- A great recipe if you're new to the Instant Pot because it's simple and delish.
- It's ready in under 30 minutes.
- Even your picky eaters will love this dinner.
Ingredients You'll Need
- Oil: I like sesame oil, but any oil will work.
- Chicken Breasts: I use breasts, but thighs work too!
- Salt, Ground Black Pepper, Garlic Powder & Onion Powder: To season the chicken. It gives it a great flavor that is not overpowering.
- Carrots, Red Bell Pepper, Green Bell Pepper & Green Onions: I went fairly simple, but feel free to add your own favorite vegetables!
- Chicken Broth: You can use regular or low sodium.
- Soy Sauce: Regular or low sodium.
- Dry Ramen Noodles: Discard the seasoning packets, you won’t need them!
- Sesame Seeds: To garnish the dish! Try toasting them for a nuttier flavor.
Step-By-Step Instructions
Step 1:
Set Instant Pot to sauté and add the oil. Cube chicken and add to Instant Pot once hot. Season chicken with spices.
Step 2:
Once chicken is cooked, add the vegetables and sauté for 5 minutes.
Step 3:
Add the broth and soy sauce.
Step 4:
Break dry noodles into smaller pieces and place in the liquid.
Step 5:
Seal the lid and pressure valve and cook on high pressure for 8 minutes.
Step 6:
Quick release the pressure and remove the lid.
Step 7:
With forks, break up the noodles and toss with the chicken and vegetables.
Step 8:
Garnish with sesame seeds!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Feel free to use your favorite vegetables in this recipe. For example, you can add mushrooms, broccoli, or snap peas for additional texture and flavor.
- If you like spicy food, you can add some red pepper flakes or Sriracha sauce to the dish for a little heat.
- Adding fresh herbs like cilantro or parsley to the dish just before serving can give it a pop of color and flavor.
- This recipe makes enough for 4 servings, but you can easily double it to have leftovers for another meal.
Variations
- Beef stir fry: Instead of chicken, you can use sliced beef for the protein in the dish. Brown the beef in the Instant Pot before adding the vegetables and noodles.
- Shrimp stir fry: For a seafood twist, you can use peeled and deveined shrimp instead of chicken.
- Spicy stir fry: Add a spicy kick to the dish by adding some red pepper flakes, Sriracha sauce, or hot sauce to the chicken and vegetables while sautéing.
- Teriyaki stir fry: For a sweeter twist, you can make a teriyaki sauce by combining soy sauce, honey, ginger, and garlic in a small bowl. Add the sauce to the chicken and vegetables while sautéing, then add the noodles and broth as directed in the recipe.
- Thai stir fry: For a Thai-inspired twist, add coconut milk, curry paste, and lime juice to the chicken and vegetables while sautéing. Top with chopped peanuts and fresh cilantro before serving.
Storing & Freezing
Storing: Place the stir fry noodles in an airtight container and store in the refrigerator for 3-4 days.
Freezing: Place the stir fry noodles in a freezer safe zip top bag and freeze for up to 2 months. Lay flat to freeze. Once reheated the texture of the noodles and vegetables will be different.
Recipe FAQ's
Yes! This recipe is perfect for meal prep.
You can! You can add red cayenne pepper, or red chili flakes to your spice level.
Absolutely! Ground chicken, ground pork, or even chicken thighs would be great in this dish.
Use vegetable broth and leave out the chicken.
More Instant Pot Recipes You'll Love
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Instant Pot Ramen Noodles
Ingredients
- 2 tablespoons sesame oil
- 8 ounces boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium carrots sliced thin
- ½ red bell pepper sliced thin
- ½ green bell pepper sliced thin
- 2 green onions sliced in 2-inch parts
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 packages dry ramen noodles no broth packet
- 1 tablespoon sesame seeds
Instructions
- Set Instant Pot to sauté and add the oil. Cube chicken and add to Instant Pot once hot. Season chicken with spices.
- Once chicken is cooked, add the vegetables and sauté for 5 minutes.
- Add the broth and soy sauce.
- Break dry noodles into smaller pieces and place in the liquid.
- Seal the lid and pressure valve and cook on high pressure for 8 minutes.
- Quick release the pressure and remove the lid.
- With forks, break up the noodles and toss with the chicken and vegetables.
- Garnish with sesame seeds!
Notes
- Feel free to use your favorite vegetables in this recipe. For example, you can add mushrooms, broccoli, or snap peas for additional texture and flavor.
- If you like spicy food, you can add some red pepper flakes or Sriracha sauce to the dish for a little heat.
- Adding fresh herbs like cilantro or parsley to the dish just before serving can give it a pop of color and flavor.
- This recipe makes enough for 4 servings, but you can easily double it to have leftovers for another meal.
- Storing: Place the stir fry noodles in an airtight container and store in the refrigerator for 3-4 days.
- Freezing: Place the stir fry noodles in a freezer safe zip top bag and freeze for up to 2 months. Lay flat to freeze. Once reheated the texture of the noodles and vegetables will be different.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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