This instant pot ramen stir fry is the perfect balance of bold flavor and wholesome nutrition. With tender brown rice ramen noodles, lean ground chicken, and crisp veggies like carrots and sugar snap peas, this dish satisfies your cravings while supporting your health goals. Naturally gluten-free and dairy-free, it’s a family-friendly meal that comes together in just 25 minutes—including only 1 minute of cook time!
We developed this recipe to make healthy eating effortless, without compromising on flavor or texture. After testing multiple variations, we found the ideal combination of ingredients and cooking techniques. The result? A quick, nutrient-packed dinner that fits into busy nights and multiple dietary lifestyles. Whether you’re craving the best instant pot ramen recipe or need a healthy instant pot stir fry, this dish has you covered.
Why This Instant Pot Ramen Stir Fry Is Good for You
- High in Protein: With lean ground chicken (or beef), this dish delivers 27g of protein per serving to keep you full and fueled.
- Rich in Fiber: Ingredients like carrots and sugar snap peas provide gut-healthy fiber to support digestion.
- Naturally Gluten-Free: By using brown rice ramen noodles, this stir fry is safe for gluten-sensitive eaters.
- Low Sodium Option: Coconut aminos instead of soy sauce helps reduce sodium without sacrificing flavor.
- Balanced Nutrition: The perfect mix of healthy carbs, protein, and fats in one satisfying meal.
Wholesome Ingredients for This Instant Pot Ramen Stir Fry
Here’s a closer look at the star ingredients that make this easy ramen stir fry recipe both delicious and nutritious:
- Brown Rice Ramen Noodles: These gluten-free noodles are made with whole grains for a heart-healthy alternative to traditional ramen. Soak them in hot water before using for perfect texture.
- Lean Ground Chicken: A fantastic source of protein that cooks quickly, making it ideal for weeknight dinners. Sub ground turkey or beef if preferred.
- Coconut Aminos: A soy-free, lower-sodium alternative to soy sauce that adds savory umami flavor without compromising health goals.
- Fresh Veggies: Matchstick carrots and sugar snap peas add crunch, color, and a dose of antioxidants.
To customize, you can swap in string beans, bell peppers, or any of your favorite vegetables. This dish is all about versatility!
Instant Pot Ramen Stir Fry Recipe Details
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 25 minutes
Instant Pot Ramen Stir Fry Ingredients
- 1/4 cup pure maple syrup (can sub honey)
- 1/3 cup coconut aminos (or sub low-sodium soy sauce if not gluten-free)
- 1/4 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- Sprinkle of salt
- 2 teaspoons avocado oil, olive oil, or coconut oil
- 1 lb lean ground chicken or ground beef
- 2 cloves garlic, minced
- 1-2 tablespoons fresh minced ginger
- 1 cup matchstick carrots
- 8 oz sugar snap peas or snow peas
- 2 brown rice ramen noodle cakes
- Optional: sesame oil, chili paste (Sambal Oelek)
How to Make Instant Pot Ramen Stir Fry
- In a small bowl, whisk together maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt to create the stir fry sauce. Set aside.
- Set your Instant Pot to sauté mode. Once hot, add oil and ground chicken. Stir fry until nearly cooked through, then add garlic and ginger. Cook for another minute until fragrant.
- Add matchstick carrots and sugar snap peas to the pot. Stir to combine but do not cook the vegetables fully yet.
- Place the ramen noodle cakes on top of the veggies. Drizzle half of the stir fry sauce over the ramen, flip them over, and pour the remaining sauce, making sure both sides are coated.
- Secure the lid and cook on manual pressure for 1 minute. Perform a quick release after the timer goes off.
- Remove the lid and use two forks to gently break up the noodles, incorporating them into the chicken and veggies. If noodles are still firm, cover the Instant Pot and let sit for 2-3 minutes.
- Optional: Drizzle with a small amount of sesame oil and chili paste for extra flavor before serving.
How to Customize This Instant Pot Ramen Stir Fry for Your Diet
- Vegan: Substitute ground chicken with crumbled tofu or plant-based ground meat.
- Keto-Friendly: Replace ramen noodles with spiralized zucchini or shirataki noodles.
- Lower-Calorie: Reduce the maple syrup to 2 tablespoons for a lighter sauce.
- Nut-Free: This recipe is already nut-free, but double-check ingredient labels to avoid cross-contamination.
- Higher Protein: Add a scrambled egg or extra lean ground meat for an extra protein boost.
Our Team’s Tips for the Best Instant Pot Ramen Stir Fry
- Pre-soak the noodles: For the best texture, soak ramen cakes in hot water for a few minutes before cooking.
- Don’t overcook veggies: Keep them crisp by adding them just before pressure cooking.
- Customize the protein: Swap ground chicken with lean beef, turkey, or tofu to suit your taste.
- Meal prep: This stir fry reheats well. Store leftovers in an airtight container for up to 3 days.
- Reheat smartly: Add a splash of water when reheating to prevent the dish from drying out.
Instant Pot Ramen Stir Fry FAQs
Can I make this dish without an Instant Pot?
Yes! Use a deep sauté pan or wok to cook the ingredients. Prepare the ramen separately, then combine everything with the stir fry sauce.
What makes this a healthy instant pot stir fry?
It’s made with lean protein, whole-grain noodles, and fresh veggies, plus it’s naturally gluten- and dairy-free!
Can I use store-bought stir fry sauce?
Absolutely, but opt for a low-sodium, gluten-free option to maintain the health benefits.
How do I prevent the noodles from sticking?
Ensure the noodles are coated with sauce and given a quick stir after cooking for even consistency.
Can I freeze leftovers?
We don’t recommend freezing this dish, as the noodles may become mushy. Enjoy fresh or refrigerate for best results.
We hope you enjoy this instant pot ramen stir fry as much as we do! What are your favorite veggies to add to stir fry recipes? Let us know in the comments below!
Instant Pot Ramen Stir Fry
Ingredients
- 1/4 cup pure maple syrup can sub honey
- 1/3 cup coconut aminos or sub low-sodium soy sauce if not gluten-free
- 1/4 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- Sprinkle salt
- 2 teaspoons avocado oil, olive oil, or coconut oil
- 1 lb lean ground chicken or ground beef
- 2 cloves garlic, minced
- 1-2 tablespoons fresh minced ginger
- 1 cup matchstick carrots
- 8 oz sugar snap peas or snow peas
- 2 brown rice ramen noodle cakes
- Optional sesame oil, chili paste (Sambal Oelek)
Instructions
- In a small bowl, whisk together maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt to create the stir fry sauce. Set aside.
- Set your Instant Pot to sauté mode. Once hot, add oil and ground chicken. Stir fry until nearly cooked through, then add garlic and ginger. Cook for another minute until fragrant.
- Add matchstick carrots and sugar snap peas to the pot. Stir to combine but do not cook the vegetables fully yet.
- Place the ramen noodle cakes on top of the veggies. Drizzle half of the stir fry sauce over the ramen, flip them over, and pour the remaining sauce, making sure both sides are coated.
- Secure the lid and cook on manual pressure for 1 minute. Perform a quick release after the timer goes off.
- Remove the lid and use two forks to gently break up the noodles, incorporating them into the chicken and veggies. If noodles are still firm, cover the Instant Pot and let sit for 2-3 minutes.
- Optional: Drizzle with a small amount of sesame oil and chili paste for extra flavor before serving.