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Instant Pot Ramen Stir Fry

Instant Pot Ramen Stir Fry comes together under 10 minutes and it's loaded with chicken and veggies. This Ramen Chicken stir fry is the best ramen stir fry you'll ever make.
5 from 5 votes
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Course: Main Course
Cuisine: Asian
Keyword: Chicken Ramen Stir Fry, Instant Pot Chicken Ramen Stir Fry, Instant Pot Ramen Stir Fry, Ramen Stir Fry Recipe
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2 people
Calories: 516kcal
Author: Meghna

Ingredients

Veggies

  • 1 medium carrot julienned
  • 1/2 medium green bell pepper thinly sliced
  • 1/2 medium red bell pepper thinly sliced
  • 3 strands scallion or green onion roughly chopped white part & green part separated

Instructions

  • Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil.
  • In the meantime coat the cubed chicken pieces with 1 tbsp light soy sauce or Tamari.
  • When the oil becomes moderately hot gently release the cubed chicken pieces and saute them until opaque from all sides. It should take you about 2 minutes.
  • Add the veggies and give everything a good stir.
  • CANCEL the SAUTE function. Pour the water or chicken broth and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
  • Snap the ramen blocks into small pieces (refer the step by step pictures above) discard the flavor packets.
  • Add the broken ramen into the Instant Pot and give everything a good mix. Ensure that all the ramen pieces get a good coat of liquid. Do this by gently pressing the ramen with your spatula, turn them and press them. Repeat the process. They do not have to be submerged in the liquid, just a good coat should be fine.
  • Close the lid of the Instant Pot. PRESSURE COOK on HIGH for 1 minute.
  • When the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE (QPR) by moving the valve from the SEALING to the VENTING position. Open the lid carefully.
  • Turn off the Instant Pot. Add the soy sauce and the sesame oil and immediately fluff the ramen noodles with the help of a fork. Do not rush do it gently. This will help to de-tangle the noodles and also help to coat the noodles with the sauce & the sesame oil.
  • A few ramen noodles might appear a little under-cooked when you open the Instant Pot. Do not worry, they will be fully cooked once you mix the sauce and fluff the noodles. The trapped residual heat will cook them completely. Do not be tempted to pressure cook them again.
  • Allow the ramen noodles to rest for 5 mins, this helps the noodles to nicely absorb the sauce. Mix in the chopped green onion.
  • Once, you are done fluffing the noodles and mixing in the sauce bring out the steel insert of the instant pot and keep it on the counter top. Or you may also spoon out the cooked ramen into a separate plate. This will prevent the cooked ramen from getting over cooked and mushy from the residual heat of the Instant Pot. The Instant Pot base gradually cools down even after unplugging the machine.

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Veggies: You'll have crisp tender veggies in this recipe. That's how we love it.
  3. For really soft Veggies: Saute them first in the Instant Pot on SAUTE set at NORMAL. Than. proceed with the recipe.
  4. Ramen Noodles: I used Maruchan Ramen Noodles. You can use Top Ramen as well.
  5. Instant Pot: Must use 6 quart or 8 quart Instant Pot. DO NOT try the recipe in the 3 quart mini Instant Pot. 
  6. Even Cooking Tip: Coat the ramen noodles evenly with the liquid and press them down with the help of the spatula arranging them in a single layer.(refer the recipe video).
  7. Doubling the recipe: I have not tried doubling the recipe. But, you may try and let us know how it turned out.
  8. Sauce: You may adjust the sauce amount according to your personal preference. Add 1 tbsp dark soy sauce for a good punch.
  9. Spicy Ramen: Add dry red pepper flakes and sriracha sauce for a slight kick. I didnot add any and kept the recipe kid friendly.
  10. Veggies: You may also add these - Mushroom, Zuchini, Cabbage, finely sliced snow peans.
  11. Protein: You may swap the chicken with pork, beef, shrimp. Saute them accordingly.
 
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Instant Pot Ramen Stir Fry
Amount Per Serving
Calories 516 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Cholesterol 145mg48%
Sodium 2318mg101%
Potassium 1128mg32%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 53g106%
Vitamin A 6205IU124%
Vitamin C 66mg80%
Calcium 27mg3%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 516kcal | Carbohydrates: 9g | Protein: 53g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 2318mg | Potassium: 1128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6205IU | Vitamin C: 66mg | Calcium: 27mg | Iron: 2mg