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In our house, we love a good stir fry. We especially love this Instant Pot Ramen Stir Fry with Chicken and Broccoli because it is full of flavor and healthy ingredients that are both filling and nutritious. Our homemade spicy teriyaki sauce creates a unique sweet and spicy flavor in this faux stir-fry. 

Remember the days when we used to buy instant ramen noodles with the flavor packets full of sodium and artificial flavors? There is something nostalgic about taking the ramen cake out of the package, boiling the water, and having a cup of warm noodles in no time. 

ramen stir fry with chicken on white plate on bottom, top left side shows second plate. napkins in the background.

Cooked in either an instant pot or pressure cooker, our Instant Pot chicken ramen recipe comes together easily for the perfect easy weeknight meal. Our delicious recipe has the perfect blend of fresh vegetables, ramen noodles, and filling protein. 

This recipe is one of our favorite stir fry recipes. It’s packed with vegetables and brown rice ramen, and is requested weekly in our home! We’re confident this will become one of your favorite instant pot recipes that your whole family will love. 

Where’s the Recipe? 

Here at My Crazy Good Life we have readers of all experience levels. We pride ourselves on being a helpful resource to all of our readers. Each recipe includes detailed instructions, nutritional information, cooking techniques, and healthy eating plan point information. 

If you are feeling confident in the kitchen and ready to start cooking, simply scroll down to the bottom of the page where you will find our easy to print Instant Pot Ramen Stir Fry with Chicken recipe.  

Ingredients in Instant Pot Ramen Stir Fry with Chicken

  • Coconut Aminos: We prefer using coconut aminos in this recipe instead of low sodium soy sauce. Coconut Aminos are a great way to add flavor with less sodium. 
  • Ginger Root: I’ve been using frozen lately because it’s so much easier than trying to keep fresh ginger in the fridge.
  • Sesame Oil: The roasted sesame oil is so much better than regular – try it if you see it in the store!
  • Rice Vinegar: Rice vinegar is different that rice wine vinegar, be sure to use unsweetened rice vinegar in this recipe. 
  • Garlic: Fresh garlic is always a better and stronger flavor than using garlic powder. 
  • Black Pepper
  • Crushed Red Pepper Flakes: Provides a little kick in the savory sauce. This is a great way to add more heat, or omit if you prefer less spice. 
  • Molasses and Honey: An optional sweetener to add a little sweetness and depth of flavor to the recipe. 
  • Boneless Chicken Thighs: Chicken thighs are more tender than chicken breasts. For a lighter meat, feel free to substitute and use chicken breasts. 
  • Broccoli: When short on time, we like to purchase pre-chopped broccoli instead of a head of broccoli. 
  • Mushrooms: Save time by purchasing already sliced mushrooms. 
  • Brown Rice Ramen Cakes: These rice noodles are the perfect addition to a stir fry. The texture of the noodles are perfect for the stir fry. Our instant pot ramen noodles remind us of the days of instant ramen packets, but a healthier twist. 
  • Sesame Seeds
on a white counter, ingredients for this recipe are poured into white bowls. Chicken is in a white container.

How to Make Instant Pot Ramen Stir Fry with Chicken

  1. Spray the inner pot with olive oil cooking spray.
  2. In a blender, combine the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined.
  3. Place the chicken thighs in the pot and pour ½ of the sauce over the top, reserving the remaining sauce for later. Add the water to the pot.
  4. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 12 minutes.
  5. While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set them aside until the chicken is cooked.
  6. When the cook time for the chicken is complete, quick release the pressure (this means you’ll be moving the Sealing Valve from Sealing to Venting and steam will spray out – be careful, it’s hot!) and remove the lid.
  7. Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken. (You can also use a hand mixer or stand mixer to shred the chicken.) Set aside.
  8. Place the ramen cakes or spaghetti (broken in half) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. Close and lock the lid, then turn the steam release valve to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
  9. Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables.
  10. Enjoy! Store in the fridge for up to 6 days or freeze for up to 1 month.
collage showing the steps to making this ramen stir fry with chicken

Recipe Tips

  • This recipe can easily be modified to incorporate other fresh vegetables you have on hand. Feel free to use bell peppers, bok choy, green beans, snow peas, water chestnuts, or other vegetables you have on hand.
  • I love making this recipe for meal prep! It stays good in the fridge all week.
  • If you like spice in your stir-fry, top with a drizzle of sriracha sauce after plating. 
  • You can garnish your stir fry with chopped green onions after plating. 
  • If preferred, you can substitute store-bought low-sodium terivaki sauce for the homemade teriyaki sauce.
  • If desired, you can substitute whole wheat spaghetti or pad thai noodles for the ramen cakes.
  • This recipe reheats well. Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 1 month.
on white plate, ramen stir fry with chicken on white plate on right, left side shows second plate. napkins and homemade teriyaki sauce in the background.

Healthy Eating Plans

21 Day Fix

Per serving: 1 1/2 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Weight Watchers

  • 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
  • 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
  • Cutting the ramen in half counts as 11 points per serving. 
  • Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.

2B Mindset

This is a perfect Plate It portion for lunch – FFC, protein, and veggies. It won’t fit well for dinner because of the FFCs.

More delicious and healthy Instant Pot Recipes

on white plate, ramen stir fry with chicken on white plate on right, left side shows second plate. napkins and homemade teriyaki sauce in the background.
4.93 from 28 ratings
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Instant Pot Ramen Stir Fry with Chicken

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Approximate Serving Size: 2 cups
Servings 4
This Instant Pot Ramen Stir Fry with Chicken is the perfect weeknight meal. It comes together quickly and is full of healthy vegetable and protein that both you and your family will love. 

Equipment

  • Instant Pot 6 qt
  • Cutting Board
  • Kitchen Knife

Ingredients 

  • ½ cup coconut aminos or low sodium soy sauce
  • 3 tbsp minced ginger root
  • 1 tbsp sesame oil roasted sesame oil has the best flavor
  • 1 ½ tsp rice vinegar no additional sweeteners
  • 1 tsp minced garlic fresh is best
  • 1 tsp black pepper
  • 1 tsp crushed red pepper optional
  • 1 tsp molasses
  • 3 tbsp honey
  • 1 ½ pounds boneless, skinless chicken thighs
  • ¾ cup water
  • 6 cups broccoli chopped
  • 2 cups white button mushrooms chopped
  • 4 cakes brown rice ramen or 2 oz wheat spaghetti noodles
  • 2 tsp sesame seeds

Instructions

  • Spray the inner pot with olive oil cooking spray.
  • In a blender, add the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined. ½ cup coconut aminos 3 tbsp minced ginger root 1 tbsp sesame oil 1 ½ tsp rice vinegar 1 tsp minced garlic 1 tsp black pepper 1 tsp crushed red pepper 1 tsp molasses 3 tbsp honey
  • Place the chicken thighs in the pot and pour ½ of the sauce over the top, setting aside the remaining sauce for later. Add the water to the pot. 1 ½ pounds boneless, skinless chicken thighs ¾ cup water
  • Close and lock the Instant Pot lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
  • While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set aside until the chicken is done. 6 cups broccoli 2 cups white button mushrooms
  • When the cook time for the chicken is complete, quick release the pressure and remove the lid.
  • Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken, and set it aside.
  • Place the ramen cakes (or broken in half spaghetti noodles) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. 4 cakes brown rice ramen
  • Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
  • Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables. 2 tsp sesame seeds

Notes

Healthy Eating Plans
Weight Watchers
  • 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
  • 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
  • Cutting the ramen in half counts as 11 points per serving. 
  • Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.
21 Day Fix
Per Serving: 1.5 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Nutrition

Calories: 627kcal | Carbohydrates: 79g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 752mg | Potassium: 1418mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1042IU | Vitamin C: 123mg | Calcium: 155mg | Iron: 5mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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4 Comments

  1. Anonymous says:

    What are ramen cakes? Do you have a link?

  2. This did not work at all. I used Speghetti noodles instead of ramen and it called for 20 oz…. I thought that seemed like a lot and even double checked the recipe. There was not enough sauce or time to cook the noodles in the instant pot as directed and it came out a huge crunchy mess. I had to throw all of it away. So sad, it looked like it had potential.

    1. Hi Melanie – 2 oz of spaghetti is one cup, so yes – 20 oz was definitely a typo. Thank you for bringing that to my attention, it’s been fixed!

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