Instant Pot Ramen Stir Fry with Chicken
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.
Servings: 4
Calories: 627kcal
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- ½ cup coconut aminos or low sodium soy sauce
- 3 tbsp ground ginger fresh
- 1 tbsp roasted sesame oil
- 1 ½ tsp rice vinegar no additional sweeteners
- 1 tsp garlic minced
- 1 tsp black pepper
- 1 tsp crushed red pepper optional
- 1 tsp molasses
- 3 tbsp honey
- 1 ½ pounds 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 ground ginger 1 tbsp roasted sesame oil 1 ½ tsp rice vinegar 1 tsp 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 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 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.
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