Instant Pot Ramen Noodle Stir Fry

by Robin
6 servings
35 min


Instant Pot Ramen Noodle Stir Fry is the ultimate comfort food. This easy and delicious recipe is the perfect combination of savory and spicy, making a delicious warm up on a cold winter day. Plus it’s an easy weeknight meal, thanks to the pressure cooker!

High angle shot of a bowl of chicken ramen noodle stir fry made in an instant pot.

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Why You’ll Love This Instant Pot Ramen Noodle Stir Fry

I know you’re going to love this easy ramen recipe and here’s why:

  • Instant Pot Changes the Stir Fry Game: With an electric pressure cooker like the Instant Pot, you can have a delicious and healthy stir fry without having to stand over a hot stove stirring and tossing. The chicken cooks quickly and evenly, while the sauté function is perfect for stir frying the vegetables and noodles.
  • One pot meal: With chicken, noodles, and veggies, this Instant Pot stir fry is a whole meal in one pot. Yay for less hassle and fewer dishes!
  • Packed with flavor: This Instant Pot Chicken Ramen Stir Fry packs a punch of flavor with its perfect combination of savory, spicy, and comforting taste.
  • On the table fast: The Instant Pot makes cooking a breeze, so you can spend less time slaving over a hot stove and enjoy your meal sooner.

The Power of Ramen

Let’s talk about the star of the show: ramen noodles. These thin, quick-cooking noodles and have become a staple in many Asian cuisines. They’re not just for college students anymore!

Ramen noodles are made from wheat that has been alkalinized, which gives them that distinctive chewy texture and yellow color. They’re incredibly versatile and can be used in anything from soups to stir-fries. You can even use them as breading as I did in my Ramen Fried Chicken recipe.

In this Instant Pot stir fry recipe, ramen noodles provide a perfect balance of chewy and tender texture, and even more importantly, they absorb all the delicious flavors of the broth and vegetables.

Overhead shot of the ingredients you need ot make instant pot ramen noodle stir fry.
Ingredients You’ll Need

Just a few basic ingredients go into this quick and easy dinner. Here’s what you need:

  • Chicken: Use boneless skinless breasts or boneless skinless thighs.
  • Oil: Any neutral-flavored cooking oil will do.
  • Seasonings: Salt, pepper, garlic powder, onion powder, and soy sauce. I like to use low sodium soy sauce, but you can use regular if you like.
  • Veggies: Carrots, bell peppers (use red and green for more color, or use one or the other), and green onions.
  • Broth: The recipe calls for chicken broth, but you can substitute veggie broth, mushroom broth, or beef broth if you like.
  • Noodles: Use instant ramen noodles from a packet of instant ramen. Simply discard the flavoring packet. For a gluten-free version, you could substitute rice ramen or brown rice ramen (make sure to substitute gluten-free soy sauce or tamari, too). You can use fresh ramen noodles if you like.
  • Garnishes: Sliced green onions and sesame seeds. If you like, you can drizzle a little sesame oil.
Saute the veggies and chicken
Add the noodles, broth and seasonings.
Cover and pressure cook.
Quick release the pressure and enjoy!
How to Make Ramen Stir Fry in the Instant Pot

As with most Instant Pot recipes, this chicken ramen stir fry is extremely easy to make. Here’s how:

  1. Set the Instant Pot on sauté and add the oil. Once the pot is hot, add the chicken, salt, pepper, garlic powder, and onion powder and cook, stirring, until the chicken is cooked through.
  2. Add the carrots and bell peppers and sauté for about 5 minutes.
  3. Add the broth and soy sauce along with the broken up noodles.
  4. Seal the lid and pressure valve and cook on high pressure for 8 minutes
  5. Quick release the pressure and remove the lid.
  6. With forks, break up the noodles and toss with the meat and vegetables.
  7. Serve immediately, garnished with green onions.

Make it Your Own

One of the great things about stir fry is that you can customize it to suit your taste buds. Here are a few ideas to get you started making this ramen noodle stir fry recipe your own:

  • Add some spice: If you like it spicy, add chile paste, chili crisp, chili oil, red pepper flakes, gochujang, or Sriracha sauce to the stir fry.
  • Sauce it up: Add a homemade stir fry sauce or a spoonful of miso paste, sriracha or gochujang for added flavor.
  • Mix it up: Try adding different stir fry vegetables, such as mushrooms, broccoli, cabbage, baby corn, peas, or snap peas.
  • Protein options: Chicken is a classic choice, but you can also use beef, pork, shrimp, or even tofu.
  • Add toppings: Add anything you like to top this noodle stir-fry. Try adding a soft-boiled egg, chopped fresh herbs like cilantro or basil, chili crisp or chile paste, or crispy fried shallots.
Low angle shot of a square bowl filled with ramen noodle stir fry.
How to serve it

This delicious and easy ramen noodle stir fry that is sure to become a new family favorite. With its combination of savory, spicy, and comforting flavors, this dish is perfect for a cozy night in. It’s a great one-pot meal on its own, but if you’d like to add a side or two, try Sunomono ( Japanese Cucumber Salad), Cucumber Kimchi, Takuan ( Pickled Daikon), or Sauteed Lotus Root.

If you love Asian noodle recipes, try Beef Yakisoba, Shrimp Yakisoba, Singapore Noodles, Garlic Noodles, or Spicy Miso Ramen.

Want More Recipes?

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Instant Pot Ramen Noodle Stir Fry
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 tablespoons oil
  • 2 chicken breasts, cut into cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 medium carrots, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 green bell pepper, sliced thin
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 packages of dry ramen noodles no broth packet
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced in 2-inch parts

Set instant pot to sauté and add the oil. Once the pot is heated, add the chicken, salt, pepper, garlic powder, and onion powder and cook, stirring, until the chicken is opaque, about 3 minutes.
Add the carrots and bell peppers and sauté for 2 to 3 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 6 minutes
Quick release the pressure and remove the lid.
With forks, break up the noodles and toss with the meat and vegetables.
Serve immediately, garnished with the sesame seeds and green onions.
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  • Lan4314551 Lan4314551 on Apr 13, 2023

    Crock pot???

    • Kimberly Cooke Kimberly Cooke on Apr 19, 2023

      I would like to try in my crock pot also.

      noodles would need to be the last add after all other ingredients have been simmering for a bit. Timing would be key not to have mushy noodles!

  • Lynn Nohos Lynn Nohos on Apr 14, 2023

    I think those noodles will turn to mush with that much cooking time!

    • See 1 previous
    • Marilyn hicks Marilyn hicks on Apr 16, 2023

      Perhaps not, because the noodles are going in in a clump and are dry. It will take time for the steam to cook them? I'll have to try it.